Best Magical Sparkling Snowflakes Christmas Butter Biscuits Cookies Recipes

SPARKLING VANILLA CHRISTMAS COOKIES

Steps:

• Tip the icing sugar, vanilla extract, egg yolk and butter into a mixing bowl, then stir together with a wooden spoon (or pulse in a food processor until well combined). Add the flour and mix to a firm dough. Shape the dough into two flat discs and wrap them. Chill for 20-30 mins. Heat oven to 190C/fan 170C/gas 5 and line two baking sheets with non-stick baking paper.
• Roll out the dough on a lightly floured surface to about the thickness of two £1 coins. Cut out Christmassy shapes (use a cutter if you like) and place on the baking sheets. Using the tip of a skewer, cut a small hole in the top of each cookie. Bake for 10-12 mins until lightly golden.
• Lift the biscuits onto a wire rack to cool. Meanwhile, mix the icing sugar with a few drops of cold water to make a thick, but still runny icing. Colour with edible food colouring, if you like. Spread it over the cooled biscuits, decorate with edible balls and thread with ribbon when dry.

MAGICAL SPARKLING SNOWFLAKES: CHRISTMAS BUTTER BISCUITS-COOKIES

Steps:

• Place flour and the icing sugar in a food processor. Process for 30 seconds. Add butter. Process until mixture resembles fine breadcrumbs. Add egg and vanilla. Process until dough comes together. If it is too dry, add some milk.
• Transfer to a lightly floured surface. Knead dough until smooth. Press or roll into a 9"/20cm circle. Wrap in greaseproof paper. Refrigerate for 1 hour or until firm.
• Preheat oven to 180C/360F, and line 2 flat baking/cookie trays with baking paper. Roll out dough between 2 sheets of baking paper until about 1/4"/5mm thick.
• Using snowflake biscuit/cookie cutters, cut shapes out of dough. Place on them gently on to the trays. Press leftover dough together and repeat cutting out shapes. Refrigerate for 30 minutes or until firm.
• Bake the cookies/biscuits for 10 minutes, swapping trays after 5 minutes, or until light golden in colour. Allow to cool on trays completely.
• Pipe trellis-work patterns following the snowflake shapes, or drizzle glace icing over the top; then dust them with edible glitter/edible silver dusting powder whilst the icing is still wet.
• Dust with remaining sugar or edible glitter/silver dust just before serving.
• Note for making holes for hanging on the Christmas Tree: Just before baking, take a plastic drinking straw and press into the top of the snowflake shapes - to make a small hole - then gently wiggle the straw around a bit to widen the hole, and bake as before. On taking them out of the oven, if the holes have closed up a bit, gently wiggle around again with a plastic drinking straw, to make the holes bigger! Excuse the language, I don't know how else to put it! LOL!

AUNT EILEEN'S CHRISTMAS BUTTER COOKIES

Steps:

• In a large bowl cream together the butter and sugar until light and fluffy, using a hand beater. Beat in the egg and then the vanilla. In a separate bowl, combine the flour and salt. Stir the dry ingredients into the wet ingredients until just incorporated. Roll the dough into a log, on a work surface, wrap in parchment and chill in the refrigerator for at least 1 hour. Put 2 cookie sheets in the refrigerator to chill as well.
• Preheat the oven to 400 degrees F.
• Remove the chilled dough from the refrigerator and slice into 1/4-inch rounds. Arrange 2 inches apart on the chilled cookie sheets and bake until lightly golden on the edges, about 8 to 10 minutes. Remove the cookies from the cookie sheets and put on a cooling rack to cool before serving.

SNOWFLAKE ORNAMENT COOKIES

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour and salt; gradually beat into creamed mixture. , Divide dough into three portions. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 3-in. snowflake-shaped cookie cutter. Place 1-in. apart on ungreased baking sheets. Using a plastic straw, make a hole about 1/2 in. from the top of each cookie. Using small decorating cutters, cut out desired shapes to create designs in snowflakes. , Bake 5-6 minutes or until set. Use straw to reopen holes in cookies. Remove from pans to wire racks to cool completely. Repeat with remaining portions, using 4- and 5-in. cutters. Bake 4-in. cookies, 6-7 minutes; bake 5-in. cookies, 8-10 minutes., For glaze, in a small bowl, beat confectioners' sugar, corn syrup, vanilla and enough water to reach desired consistency. Brush over snowflakes; sprinkle with glitter. Let stand at least 5 minutes or until set. , Thread ribbon through the holes.

BUTTER SNOW FLAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, salt, and cinnamon; set aside.
• In a medium bowl, cream together butter and cream cheese. Add sugar and egg yolk; beat until light and fluffy. Stir in the vanilla and orange zest. Gradually blend in the dry ingredients. Fill a cookie press or pastry bag with dough, and form cookies on an ungreased cookie sheet.
• Bake for 12 to 15 minutes in the preheated oven, or until the cookies are golden brown on the peaks and on the bottoms. Remove from cookie sheets at once to cool on wire racks.

SNOWFLAKE COOKIES

Steps:

• In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Divide in half. Cover and refrigerate for 2 hours or until easy to handle., On a lightly floured surface, roll out one portion of dough to 1/4-in. thickness. Cut with a floured 4-in. snowflake-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. , Bake at 300° for 8-10 minutes or until firm. Repeat with remaining dough. Chill and reroll scraps if desired. , In a small resealable plastic bag, combine edible glitter and remaining sugar. Seal bag; crush mixture to break glitter into smaller pieces. Sprinkle over warm cookies. Cool for 5 minutes before removing to wire racks to cool completely.

SNOWFLAKE COOKIES

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• In a large bowl, cream the shortening with the sugar. Add the eggs and vanilla and mix well. Sift the flour and salt into the creamed mixture and stir in gradually. Chill dough for at least one hour.
• Roll the chilled dough out to 1/8 inch thick and cut into desired shapes. Bake on an ungreased baking sheet for 6 to 8 minutes. Allow cookies to cool before decorating.