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Sunday
Dec272009

Lemony Snowflake Shortbread

 

These little snowflakes are light and buttery.  They do fall apart in your hands and melt in your mouth...just like a snowflake should!  You could also substitute the lemon extract for orange or take a more traditional route and use almond extract...oh, just had another thought...ANISE - after all 'tis the season and all!

 

Makes about 36 cookies

Ingredients

1 ½ cups butter - softened (3 sticks)

¾ cup powdered sugar

1 teaspoon vanilla extract

3 teaspoons lemon extract

3 ¼ cups flour

¾ teaspoon salt

Shimmer sugar for decorating

 

Mix flour and salt together in a medium bowl, set aside.  Beat butter in another large bowl, using an electric mixer until light and fluffy.  Add sugar (carefully or else you will have a powdered sugar cloud in the kitchen...trust me!).  Beat in vanilla and lemon extracts.  Add flour and mix on low until combined.  Divide dough in half, form into a flat disk, cover with cling film, and refrigerate for 1 hour, until firm. 

 

Pre-heat oven to 325°F.  Line 3-4 baking sheets with parchment paper.  Remove cookie dough from fridge and let soften slightly.  Roll out 1 disk on lightly floured working surface to about 1/8” thick (no thinner or the cookies will burn).  Cut out dough using a snowflake cutter dipped in flour (or other Christmassy cut out).  Gather scraps and re-roll.  Repeat with second disk of dough.  Sprinkle with decorating sugar and bake for 20 minutes until cookies are just beginning to brown around the edges, do not over bake.

It’s All Delicious Notes:  cookies can be made a few days ahead and stored in an airtight container.  Dough can be made ahead and frozen for 2 weeks.

 

 

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