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Shortbread Snowflakes

  • servings: 36

Ingredients

  • 3 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2 teaspoons ground cardamom
  • 1 1/2 cups (3 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • Sanding sugar, for sprinkling

Directions

  1. Step 1

    Whisk flour, salt, and cardamom in a medium bowl. Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in vanilla. Reduce speed to low, and gradually mix in flour mixture.

  2. Step 2

    Press the dough into a 10-by-15-inch rimmed baking sheet. Press parchment paper onto surface, and smooth top. Remove parchment; wrap sheet in plastic. Refrigerate 30 minutes.

  3. Step 3

    Preheat oven to 350 degrees. Using snowflake-shape cutters, cut out cookies, and arrange by size on baking sheets lined with parchment paper. Refrigerate 15 minutes. Sprinkle with sanding sugar. Bake until golden, 18 to 20 minutes. Let cool on sheets on wire racks.

Source
Martha Stewart Living, December 2006

Reviews (23)

  • 16 Mar, 2010

    My cookies didn't turn out burned like the ones in the picture even though i kept them in the oven for a little more than 20 mins..infact they looked perfect. I used orange zest instead of cardamom..but for some reason I didn't like the taste..it had too much of a floury after taste and was slightly bitter. I will add more sugar next time IF i do make it again.

  • 16 Mar, 2010

    My cookies didn't turn out burned like the ones in the picture even though i kept them in the oven for a little more than 20 mins..infact they looked perfect. I used orange zest instead of cardamom..but for some reason I didn't like the taste..it had too much of a floury after taste and was slightly bitter. I will add more sugar next time IF i do make it again.

  • 16 Mar, 2010

    My cookies didn't turn out burned like the ones in the picture even though i kept them in the oven for a little more than 20 mins..infact they looked perfect. I used orange zest instead of cardamom..but for some reason I didn't like the taste..it had too much of a floury after taste and was slightly bitter. I will add more sugar next time IF i do make it again.

  • 16 Mar, 2010

    My cookies didn't turn out burned like the ones in the picture even though i kept them in the oven for a little more than 20 mins..infact they looked perfect. I used orange zest instead of cardamom..but for some reason I didn't like the taste..it had too much of a floury after taste and was slightly bitter. I will add more sugar next time IF i do make it again.

  • 16 Mar, 2010

    My cookies didn't turn out burned like the ones in the picture even though i kept them in the oven for a little more than 20 mins..infact they looked perfect. I used orange zest instead of cardamom..but for some reason I didn't like the taste..it had too much of a floury after taste and was slightly bitter. I will add more sugar next time IF i do make it again.

  • 2 Feb, 2009

    Definitely use parchment paper to lift the cookies immeditely off the pan onto a rack to cool or they will get very dark on the bottom (like the picture). I used this technique and the cookes were perfect. Not sure about you, but I was a little horrified to see these burned cookies. They're definitely not Martha "PERFECT."

  • 4 Jan, 2009

    Ginger would be nice or you can use cinnamon.

  • 4 Jan, 2009

    Ginger would be nice or you can use cinnamon.

  • 4 Jan, 2009

    Ginger would be nice or you can use cinnamon.

  • 4 Jan, 2009

    Ginger would be nice or you can use cinnamon.

  • 3 Jan, 2009

    I think the problem is that they say to cool them on wire racks on the baking sheet because they are really delicate when hot...but if they're on the baking sheet they will continue to cook and the bottoms willg et overdone. I just made them and lifted the whole piece of parchment paper off the pan and onto the wire rack (carefully, of course) and mine were not overdone on the bottom. The tips of the snowflakes did get a little more golden brown, though.

  • 2 Jan, 2009

    cinamon, lemon zest, orange zest, clove, cocoa, coconout, just vanilla, use your imagination!

  • 2 Jan, 2009

    Does anyone have a suggestion for another spice other than cardamon?

  • 1 Jan, 2009

    I think the center takes longer to bake than the thinner points of the edge and that's why it looks over done. Anyone know a trick to get even results with non-uniform shapes?

  • 31 Dec, 2008

    katydid1, for all kinds of cookie cutters go to:http://www.fancyflours.com/ Someone on this site gave that information yesterday and I went to that site and it is great. They have everything.

  • 31 Dec, 2008

    Where can I get snowflake cookie cutters?

  • 31 Dec, 2008

    I'm a little bit surprised they'd use these over-done cookies for the photo. But, I'm sure they are delicious all the same!

  • 30 Dec, 2008

    I agree. Shortbread cookies always have a nice light colour, those do look burnt

  • 30 Dec, 2008

    Sanding sugar is a fine sugar which comes in different colors (and also white) which adds a subtle sparkle to your baked goods. Sparkling sugar is a larger crystal which adds more sparkle and crunch to your baked goods. I agree that the shortbread look over-baked. Most recipes call for pale golden bottoms when done. I love shortbread cookies!

  • 30 Dec, 2008

    yummy cookies but in the picture.... ( far be it from me to judge , as i burn cookies all the time) aren't they a bit "overdone"???? I thought there was chocolate on the bottom :)

  • 30 Dec, 2008

    What Is Sanding Sugar?
    Sanding sugar is a large crystal sugar used as an edible decoration that will not dissolve when subjected to heat. Also called pearl sugar or decorating sugar, sanding sugar adds "sparkle" to cookies, baked goods and candies. The sparkling affect is achieved because the sugar crystal grains are large and reflect light. I have some from our grocery store and it's called Sparkling Sugar, Just Google "Sanding Sugar" and you will see where to buy and different uses for it. :-)

  • 30 Dec, 2008

    Sanding sugar is a large crystal sugar used as an edible decoration that will not dissolve when subjected to heat. Also called pearl sugar or decorating sugar, sanding sugar adds "sparkle" to cookies, baked goods and candies. The sparkling affect is achieved because the sugar crystal grains are large and reflect light. I have some from our grocery store and it's called Sparkling Sugar, Just Google "Sanding Sugar" and you will see where to buy and different uses for it. :-)

  • 30 Dec, 2008

    What is sanding sugar? I seem to remember looking for it last Christmas, and couldn't find it. Is it just granulated sugar that you use for sanding??