First Snow Cherry Pie With Snowflake Sugar Cookies Recipes

SNOWFLAKE COOKIES

Steps:

• In large bowl, mix granulated sugar, butter, vanilla and eggs until well blended. Stir in flour, baking powder and salt. Cover and refrigerate at least 1 hour but no longer than 24 hours.
• Heat oven to 400°F. On lightly floured surface, roll about one-third of dough 1/8 inch thick. Cut with 1 1/2 to 2-inch star-shaped cookie cutter. Place 1 inch apart on ungreased cookie sheet.
• Bake about 6 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Repeat with remaining dough.
• In medium bowl, mix all glaze ingredients except coarse sugar crystals until smooth, glossy and pourable. Place cooled cookies together in pairs with about 1 teaspoon glaze, with points of top cookie between points of bottom cookie. Place cookies on cooling rack on cookie sheet to catch excess glaze. Pour 1 tablespoon glaze evenly over top and sides of each cookie, glazing only a few at time. When glaze is set but still soft, move cookies to another rack or waxed paper; sprinkle with sugar crystals. (Occasionally remove glaze from cookie sheet, and add a few drops of hot water as necessary to make glaze smooth and thin enough to pour; continue glazing.)
• In small bowl, mix frosting ingredients to make a frosting that can be easily drizzled or used in a decorating bag, yet holds its shape. Pipe snowflake designs on cookies. Let cookies dry completely before storing.

SNOWFLAKE SUGAR COOKIES

Steps:

• Preheat oven to 375 degrees F. Line a cookie sheet with Reynolds® Parchment Paper, set aside.
• Beat butter and sugar until fluffy with an electric mixer. Mix in egg and lemon extract until well blended.
• Combine flour, baking powder and salt in a separate bowl. Gradually beat flour mixture into butter mixture until smooth. Divide dough in half; shape into 2 flat disks. Wrap dough in parchment paper; refrigerate 1 hour until firm enough to roll.
• Roll out the dough 1/8-inch thick between two sheets of lightly floured parchment paper.
• Cut dough with 2 to 6-inch snowflake cookie cutters. Place cookies 1-inch apart on parchment-lined cookie sheet. Decorate with colored sprinkles.
• Bake 8 to 10 minutes or until cookies are just beginning to brown on edges. Cool.
• Mix powdered sugar and milk together in a small bowl, adding milk slowly until desired consistency is reached. Drizzle over cooled cookies.

BROWN SUGAR SNOWFLAKES

Steps:

• In large bowl, beat butter and brown sugar with electric mixer on medium-high speed until light and fluffy. Beat in egg until blended. On low speed, beat in flour, baking soda and salt.
• Divide dough into 4 parts; shape each part into a flat disk. Wrap each disk separately in plastic wrap. Refrigerate at least 2 hours until completely chilled.
• Heat oven to 350°F. Line cookie sheets with cooking parchment paper. On floured surface, roll 1 disk at a time to 1/4-inch thickness (keep remaining dough refrigerated). Cut with snowflake cutters; place on cookie sheets. Reroll scraps once, chilling dough again before cutting.
• Bake 8 to 11 minutes or until light golden. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• In medium bowl, beat meringue powder and cold water with electric mixer on medium speed until peaks form. Gradually beat in powdered sugar until soft peaks form, about 1 minute. Spoon frosting into decorating bag fitted with medium round tip; pipe frosting on cookies. Sprinkle with granulated sugar. Let stand about 5 minutes or until frosting is set.

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.

CHERRIES IN THE SNOW TRIFLE! " FOURTH OF JULY VERSION"

Steps:

• Tear up the angelfood cake. You want 8 cups. (I carefully tear the outside brown edges of.).
• Beat the soft cream cheese with 1 teaspoons Almond extract.
• Fold in the Cool Whip.
• Combine the cherry pie filling with half the cherry brandy (Kirschwasser) if using.
• To assemble: In your triffle dish 3 layers of each.
• 1/3rd aprox. of the Angel Food pieces. Sprinkle with some opt. cherry brandy.
• Next a layer of cherry pie filling.
• Next 1/3rd of the cream cheese mixture. Cover with blueberries.
• Repeat 2 more times.
• I decorate the top with some saved out cherries in the center with a ring of blueberries around them. And a few small flags in the center. Refrigerate several hour or overnight.
• You can make this more figure friendly by using. sugar free angel food Cake,sugar free Cool- Whip, and More Fruit Pie Filling! :-0.

CLASSIC CHERRY PIE COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. On a lightly floured surface, shape dough into two 6-in. rolls; wrap each in plastic wrap. Refrigerate for 1 hour or until firm., Unwrap and cut into 3/8-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool completely., For frosting, in a large bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, vanilla and enough milk to achieve piping consistency. Tint frosting with cocoa and food coloring. Cut a small hole in the corner of a pastry or plastic bag; fill with frosting., Spread preserves over cookies to within 1/4 in. of edges. Pipe lines across the top of each cookie, forming a lattice. Pipe a fluted edge around the tops of cookies.

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.

AUNT MABEL'S SNOWFLAKE PIE

Steps:

• Soften knox gelatin in 1/4 cup water and let set.
• Mix together in a saucepan the sugar, flour and salt.
• Stir in milk; cook over low heat, stirring constantly until thick. Cook for 1 additional minute after mixture thickens.
• Remove from heat, stir in gelatine mixture and cool.
• Beat the 3 egg whites; add cream of tartar and the other 1/2 cup sugar. Beat until glossy. Add vanilla and almond extracts.
• Fold in Cool Whip and coconut.
• Put in baked pie shell and refrigerate.