Mrs Rubensteins Snowflake 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.

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.

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.

MRS. RUBENSTEIN'S SNOWFLAKE COOKIES

Steps:

• In a small bowl with a fork stir together the confectioners' sugar and the cinnamon until the mixture is combined well. In a bowl with a fork blend the flour, the eggs, the granulated sugar, and a pinch of salt until the mixture forms a dough. On a lightly floured surface knead the dough until it is soft and elastic, roll it out slightly less than 1/4 inch thick, and cut into 2-inch squares. Make a 1-inch slit through the center of each square and pull one corner of the square through the slit.
• In a heavy kettle heat 3 inches of the oil until it registers 375°F. on a deep-fat thermometer and in it fry the cookies in batches for 1 minute on each side, or until they are pale golden. Transfer the cookies as they are fried with a slotted spoon to paper towels to drain and, while they are still warm, sprinkle them with the cinnamon sugar.

SNOW FLAKE SPRITZ COOKIES

Steps:

• Cream butter, cream cheese and sugar well. (*See Note below).
• Beat in egg yolk, vanilla and orange zest.
• Sift together the flour, salt and cinnamon; gradually blend into creamed mixture.
• Fill cookie press and form cookies on an ungreased cookie sheet.
• Bake at 350°F for 12-15 minutes. Checking for a slightly set or very slightly browned cookie at 12 minutes. If needed, bake another 1-3 minutes.
• Remove at once to cooling racks.
• Decorate if desired or enjoy them plain. Store in an air-tight container and layered between foil or waxed paper, if needed. These cookies freeze well.

GLAZED SPICED SNOWFLAKE COOKIES

Steps:

• Whisk together flour, baking soda, salt, and spices. In a large bowl, beat butter with brown sugar on medium-high speed until light and fluffy, about 3 minutes. Add half of flour mixture, then 1/3 cup water, then remaining flour mixture, beating on low after each addition until just incorporated. Shape dough into 3 disks and wrap in plastic. Refrigerate until firm, at least 1 hour and up to overnight.
• Working with one disk at a time, roll out to 1/4 inch thick on lightly floured parchment. Cover with a doily; gently roll to make an imprint. (Dough should now be about 1/8 inch thick.) Remove doily and freeze dough until firm, about 15 minutes. Cut dough first using a 5-inch snowflake-shaped cutter, then cut remaining dough using a 3-inch snowflake-shaped cutter and 1 1/2-inch snowflake-shaped cutter. Chill and reroll scraps. Arrange large cookies on one parchment-lined baking sheet and medium and small cookies on another; freeze until firm, about 15 minutes. Preheat oven to 325 degrees.
• Bake until cookies set around edges, 16 to 18 minutes for large, 12 to 14 minutes for medium and small. Transfer cookies on sheets to wire racks; let cool completely.
• Whisk together confectioners' sugar, milk, and vanilla until smooth. If necessary, add more milk, 1/2 teaspoon at a time, until glaze is slightly thicker than heavy cream. Dip each cookie, design-side down, into glaze, tilting to evenly coat, then transfer to rack until glaze is set, about 10 minutes. Cookies can be stored in an airtight container at room temperature up to 3 days.

MAMIE EISENHOWER'S SWEDISH SPRITZBAAKEN COOKIES

Steps:

• Cream sugar and butter.
• Add beaten eggs and yolks.
• Then flour gradually, then vanilla to taste.
• Use cookie press and form your own design.
• Bake in a moderate oven (350° or 375°) 20 minutes or until done.
• Should be light in color.
• These bake very quickly and need to be watched constantly.