SNOWFLAKE-STENCILED SHORTBREAD COOKIES
To make these cookies chocolate, use 1/3 cup cocoa powder for 1/3 cup flour and add 6 ounces finely chopped bittersweet chocolate to the dough.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 55m
Yield Makes 24
Number Of Ingredients 5
Steps:
- In a food processor, combine butter, confectioners' sugar, and salt; process until smooth. Add flour and pulse just until combined. Form dough into an 8-inch-long round or square log; wrap tightly in plastic and freeze until firm, 30 minutes (or up to 1 month).
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Cut dough into 1/4-inch-thick slices. Dip edges in sugar if desired and transfer to two parchment-lined baking sheets. Bake until cookies are golden brown around edges, 15 to 18 minutes, rotating sheets halfway through. Let cookies cool 5 minutes on sheets. Transfer to wire racks to cool completely.
- To decorate: On desired paper, draw shape (use a cutter as a guide). Fold paper in half and cut out shape, leaving border intact.
- Lay either stencil on cookie. With a fine-mesh sieve, dust cookie with confectioners' sugar or cocoa powder.
- Carefully lift off stencil.
Nutrition Facts : Calories 251 g, Fat 15 g, Protein 2 g
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