Brown Sugar Snowflakes
September 13, 2017
- FOR COOKIES
- FOR FROSTING
- Serving Size: 1 (27.3 g)
- Calories 115.3
- Total Fat - 4.9 g
- Saturated Fat - 3 g
- Cholesterol - 19.1 mg
- Sodium - 90.9 mg
- Total Carbohydrate - 16.7 g
- Dietary Fiber - 0.3 g
- Sugars - 9.3 g
- Protein - 1.3 g
- Calcium - 5.8 mg
- Iron - 0.2 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
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 before removing from cookie sheets to cooling racks.
Cool completely, about 30 minutes.
To make icing beat meringue powder and cold water with electric mixer on medium speed until peaks form.
Gradually beat in powdered sugar until soft peaks form
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.
Tips & Variations
No special items needed.