SNOW FLURRIES
Star-shaped sandwich cookies look simply stunning when displayed on Christmas cookie trays or packaged as gifts. The crisp shortbread pairs perfectly with the jam filling. -Mary Ann Ludwig, Edwardsville, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream the butter, shortening, sugar and lemon zest until light and fluffy. Beat in eggs and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Shape into a ball; wrap in plastic. Refrigerate for 1 hour or until firm., Preheat oven to 375°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 2-1/4-in. star-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake until edges begin to brown, 8-10 minutes. Remove to wire racks to cool., To assemble, place 1/4 teaspoon apricot jam in the center of a cookie; top with another cookie, making sure all star points are visible. Dust with confectioners' sugar. Repeat. Store in an airtight container.
Nutrition Facts : Calories 60 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 28mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
SNOW FLURRIES RECIPE
How to make Snow Flurries Recipe
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- In a large bowl, cream the butter, shortening, sugar and lemon peel until light and fluffy. Beat in eggs and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Shape into a ball; wrap in plastic wrap. Refrigerate for 1 hour or until firm.
- On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 2-1/4-in. star-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.
- To assemble, place 1/4 teaspoon apricot jam in the center of a cookie; top with another cookie, off center. Dust with confectioners' sugar. Repeat. Store in an airtight container. Yield: 6-1/2 dozen.
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