As I prepare to escape the frigid North Carolina weather, I wanted to leave you with something that I think you might enjoy. Sweet, light, fresh and a little sparkly. Like a cold winters day, but you can enjoy these inside, where it is warm and cozy. Maybe with a cup of tea?
Perfect for a cookie swap or holiday dessert table which is exactly what I made these for. I am looking forward to sharing the entire table of goodies with you, but for now just a little taste.
Originally hearts in this recipe from Good Housekeeping, I swapped these for the beautiful snowflake design and decided that snowflakes are very deserving of a sprinkling of silvery edible glitter.
Lemon Snowflake Cookies
3 cups all purpose flour
3 tablespoons cornstarch
3/4 tablespoons salt
3 sticks butter
1 cup powdered sugar
1 tablespoon grated fresh lemon peel
1 and 1/2 teaspoons lemon extract
1/4 teaspoon almond extract
Lemon Glaze Ingredients
1 and 1/2 cups powdered sugar
5 teaspoons fresh lemon juice
1 and 1/2 teaspoons lemon peel
edible silver glitter
1. Preheat oven to 325 degrees.
2. Combine flour, cornstarch and salt in small bowl.
3. Combine butter and sugar in a large bowl with mixer at medium speed. Add in lemon peel and extracts.
4. Reduce speed to low and gradually add in flour mixture.
5. Divide dough in half.
6. Roll each half to about 3/8 inch thick.
7. Using snowflake cookie cutter, cut as many cookies from sheet as possible.
8. Place cookies on ungreased large cookie sheet, about an inch apart.
9. Bake about 15 minutes until a pale golden color.
10. Repeat with dough scraps and second half until all cookies are baked.
11. Transfer to rack and let cool about ten minutes.
12. While cookies are baking, make lemon glaze. Add powdered sugar, lemon juice and peel to small bowl and whisk until smooth.
13. Dip each warm cookie into glaze and place back on rack to cool and set.
14. Before fully setting, sprinkle with glitter (optional).