AuthorRetroRuth
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From C&H Test Kitchen

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 1 cup sugar
 1 tbsp finely chopped fresh lemon peel
 ½ cup butter, softened
 ½ cup shortening
 2 eggs
 1 tsp vanilla
 ½ tsp almond extract
 3 ½ cups all-purpose flour
 ½ tsp salt
 ½ tsp baking powder
 ¼ cup thick jam
 1 cup powdered sugar
1

Cream together sugar, lemon peel, butter and shortening. Beat in eggs, vanilla and almond extracts. Combine flour, salt and baking powder, stir in sugar mixture. Chill dough 1 hour. Preheat oven to 375 degrees. On flour board, roll dough to 1/8 inch thickness. Cut Snow Flurries with 3 inch star cookie cutter. Bake on ungreased cookie sheet 8-10 minutes until lightly browned. Cool on rack. Sandwich 2 stars together with 1/8 teaspoon jam with points of stars off-angle. Sift powdered sugar generously over assembled cookies. Set 30 minutes.
Yield: 30 cookies

Ingredients

 1 cup sugar
 1 tbsp finely chopped fresh lemon peel
 ½ cup butter, softened
 ½ cup shortening
 2 eggs
 1 tsp vanilla
 ½ tsp almond extract
 3 ½ cups all-purpose flour
 ½ tsp salt
 ½ tsp baking powder
 ¼ cup thick jam
 1 cup powdered sugar

Directions

1

Cream together sugar, lemon peel, butter and shortening. Beat in eggs, vanilla and almond extracts. Combine flour, salt and baking powder, stir in sugar mixture. Chill dough 1 hour. Preheat oven to 375 degrees. On flour board, roll dough to 1/8 inch thickness. Cut Snow Flurries with 3 inch star cookie cutter. Bake on ungreased cookie sheet 8-10 minutes until lightly browned. Cool on rack. Sandwich 2 stars together with 1/8 teaspoon jam with points of stars off-angle. Sift powdered sugar generously over assembled cookies. Set 30 minutes.
Yield: 30 cookies

Snow Flurries

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