Brown Sugar Snowflakes Recipes

Steps:

• In a medium bowl, whisk together the flour, baking powder, salt, 1/2 teaspoon of the cinnamon and the nutmeg. In a separate large bowl using an electric mixer, beat together the butter, 1 cup of the granulated sugar and the brown sugar, mixing until pale yellow and fluffy, 3 minutes. Add in the vanilla and eggs and mix well. Slowly incorporate the dry ingredients into the wet ingredients and mix well.
• Transfer the dough to a floured work surface, divide into two disks, wrap in plastic and chill in the refrigerator for about an hour.
• Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
• Working with one disk at a time, roll out the dough to 1/4-inch thickness. Cut out snowflake shapes with the cookie cutters and place the cookies about 2 inches apart on the prepared baking sheets (place snowflakes of the same size on each baking sheet). Re-roll the scraps to get as many cookies as possible, returning the dough to the refrigerator to chill if necessary.
• In a small bowl, combine the remaining 1/2 cup granulated sugar and 1 1/2 teaspoons cinnamon. Sprinkle the cinnamon-sugar mixture over the snowflakes before baking.
• Bake just until the edges start to brown, 10 to 12 minutes. (Bake one sheet at a time for even cooking and browning.) Transfer the cookies to a wire rack and let cool.
• Decorate with royal icing if desired.

Steps:

• Whisk together flour, baking soda, salt, and spices in a large bowl. Set aside.
• Put butter and brown sugar in the bowl of a standing electric mixer fitted with the paddle attachment. Mix on medium speed until fluffy. Add eggs and molasses and mix until combined. Add flour mixture; mix on low until combined. Divide dough into thirds; wrap each in plastic. Chill 1 hour.
• Preheat oven to 350°F. Line two large baking sheets with parchment paper.
• On a generously floured piece of parchment, roll dough just under 1/4 inch thick. Brush off excess flour and freeze until firm, about 15 minutes.
• Cut dough into snowflake shapes with a 7-inch cookie cutter. Transfer to prepared baking sheets, and freeze until firm, 15 minutes.
• Bake cookies for 12 to 14 minutes, or until crisp but not darkened, rotating sheets halfway through once and firmly tapping down pan. Transfer cookies to wire racks to cool completely.
• Place icing in a pastry bag fitted with a small plain tip (Ateco #7). Pipe designs on snowflakes; immediately sprinkle with sanding sugar. Tap off excess sugar and allow icing to set completely at room temperature, about 1 hour. Cookies can be stored between layers of parchment in an airtight container at room temperature up to 1 week.
• To create these lacy designs, fill a piping bag fitted with a small plain tip (Ateco #7) with Royal Icing. Pipe a line along each axis, applying a little extra pressure to create a dot. Pipe several dots around center axis. While icing is wet, sprinkle it with fine sanding sugar. Let stand 5 minutes; shake off excess. To package cookies, dry for several hours; remove excess granules with a dry pastry brush.

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.

Steps:

• In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Add lemon peel and egg; beat until well blended. On low speed, gradually beat in flour and salt until well blended.
• Heat oven to 350°F. On floured surface, roll dough 1/8 inch thick. Cut with lightly floured 2 1/2- to 3-inch snowflake-shaped cookie cutter. On ungreased cookie sheets, place 2 inches apart.
• Bake 8 to 10 minutes or until cookies just begin to brown. Remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
• In small bowl, mix powdered sugar, lemon juice and water. Using small metal spatula, spread glaze on tops of cookies; sprinkle with sparkling sugar. When glaze is dry, store in airtight container.

Steps:

• In a large bowl, combine the cake mix, whipped topping and egg until well blended. Batter will be very sticky., Drop by teaspoonfuls into confectioners' sugar; roll lightly to coat. Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned and tops are cracked. Remove to wire racks to cool.