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|Butter||1⁄2 Cup (8 tbs)|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Granulated sugar||1 Cup (16 tbs)|
|Dairy sour cream||1⁄3 Cup (5.33 tbs)|
|Finely shredded lemon peel||1 Teaspoon|
|Baking powder||3⁄4 Teaspoon|
|Ground mace||1⁄2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Powdered sugar icing||1 Tablespoon|
|Creamy white frosting||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 3985 Calories from Fat 1776
% Daily Value*
Total Fat 201 g309.6%
Saturated Fat 91.3 g456.3%
Trans Fat 9 g
Cholesterol 493.2 mg
Sodium 1003.4 mg41.8%
Total Carbohydrates 513 g171.1%
Dietary Fiber 9.5 g37.9%
Sugars 265.4 g
Protein 41 g82.7%
Vitamin A 70.4% Vitamin C 12.8%
Calcium 47.7% Iron 91.4%
*Based on a 2000 Calorie diet
Add granulated sugar, sour cream, egg, vanilla, lemon peel, baking powder, mace, baking soda, and salt.
Beat until combined.
Beat in as much of the flour as you can with the mixer.
Stir in any remaining flour with a wooden spoon.
Divide dough in half.
Cover and chill for 1 to 2 hours or until easy to handle.
Roll each half of dough 1/8 to 1/4 inch thick on a well floured pastry cloth.
Using 2 1/2- to 3-inch snowflake or star-shape cutters dipped in flour, cut out dough.
Use a wide spatula to place cutouts 1 inch apart on an ungreased cookie sheet.
Bake in a 375° oven for 7 to 8 minutes or until edges are firm and bottoms are very lightly browned.
Transfer to wire racks to cool.
When cool, frost with white or tinted Powdered Sugar Icing.
Divide Creamy White Frosting into three or four portions.
Leave one white and tint the others the same pale colors used for the icing.
Use a small writing tip (1 or 2) on a decorating bag to Decorate Snowflakes with frosting and a candlewicking pattern. (Candlewicking is a kind of embroidery using French knots and simple stitches.)
Fit a decorating tube with a small writing tip.
Pipe dots in a pattern, making each dot with a swirl action to look like a knot rather than the usual smooth mound.
Decorate iced cookies with a pattern of dots and lines to simulate French knots and stitches (see photo, above).
Let stand on wire racks until set.
Store cookies in layers separated by waxed paper in a shallow, covered container.
Powdered Sugar Icing: Combine 2 cups sifted powdered sugar and 2 tablespoons milk in a small mixing bowl.
Stir in additional milk, 1 teaspoon at a time, until of drizzling consistency.
Tint icing as desired with liquid or paste food coloring.
Creamy White Frosting: Beat 1/2 cup shortening with an electric mixer on medium speed for 30 seconds.
Slowly add 1 cup sifted powdered sugar, beating well.
Beat in 1 tablespoon milk.
Gradually beat in 1 1/4 cups sifted powdered sugar and 1 teaspoon milk.
Add additional milk, 1 teaspoon at a time, until frosting is of spreading consistency.
Tint as desired with liquid or paste food coloring.