I envy you folk. The one’s that spend the days leading up until Christmas loving handcrafting, wrapping, decorating and yes, baking flawless looking cookies for your loved ones (do you guys have jobs?). A word for the wise for all who dare attempt these cookies, it won’t be a one Christmas thing. People will expect magazine worthy desserts at every occasion, always. Why did I make these?! Good thing they’re fast to bake because they are NOT fast to decorate. Maybe recruit a couple of kids, eh?
The “I Have Time On My Hands And People To Impress” Cookie: Sugar Snowflakes
2 sticks of unsalted butter, softened
1 cup powdered sugar
1 egg, beaten
1 tsp almond extract
1 tsp vanilla
1 tsp salt
2 1/2 cups all-purpose flour
2 tbsp meringue powder
4 cups powdered sugar
6 tbsp water
For cookies: Start by beating butter until soft and creamy. Add sugar until well combined, then egg, almond extract, vanilla, and flour. Continue to mix until smooth, then chill the dough for at least an hour. Preheat oven to 375, line cookie sheets with parchment paper and set aside. Roll dough out to 1/4 inch thick on a well floured surface. Cut out in to shapes, transfer and bake 6-9 minutes (they should not brown). Let cool on racks completely before frosting.
For icing: Place all ingredients in to a bowl of a stand mixer and beat on low, with paddle attachment, for 8 minutes. Divide and color as desired.
You’re gonna hear a lot of “these are too pretty to eat,” so be prepared to take the lead by example and rip in to them. I don’t have to say you don’t have to make snowflakes, do I? I’m not a cookie cutter elitist here.
Coming up tomorrow: Christmas! Oh, and a bonus recipe for Reindeer Poop. I know you’re intrigued.
Merry Christmas Eve!
Written and Photographed By: Eva Severed
Inspired By: Cake and Allie