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Santa's Snowflakes

  • yield: Makes about 2 dozen

Ingredients

Directions

  1. Step 1

    Divide dough in half. Roll out each half between two pieces of parchment paper to about 1/8 inch thick. Transfer each half to a baking sheet; cover tightly with plastic wrap. Refrigerate until firm, about 2 hours or overnight.

  2. Step 2

    Preheat oven to 350 degrees, with racks on upper and lower thirds. Remove one sheet of dough from refrigerator, and let stand 1 minute. Using a 3-inch snowflakeshaped cookie cutter, cut out shapes. Place shapes 2 inches apart on parchment- lined baking sheets. Gather together scraps, and reroll as above; chill until firm, 10 to 15 minutes, then cut out more shapes. Repeat process with second sheet of dough.

  3. Step 3

    Decorate cookies with sanding sugar or sprinkles, as desired.

  4. Step 4

    Bake cookies in upper and lower thirds of oven, switching positions of sheets halfway through, until golden around the edges and slightly firm to the touch, about 15 minutes. Let cool on baking sheets 1 minute; transfer to wire racks to cool completely. Store in airtight containers at room temperature, up to 5 days.

Source
Martha Stewart Living

Reviews (7)

  • 11 Dec, 2008

    Can these cookies be frozen?

  • 9 Dec, 2008

    Yes, the dough is pre-prepared, but it is not room temp. It must be refrigerated. Click on the link for the Sugar-Cookie Dough above for recipe and instructions.

  • 9 Dec, 2008

    Yes, the dough is pre-prepared, but it is not room temp. It must be refrigerated. Click on the link for the Sugar-Cookie Dough above for recipe and instructions.

  • 9 Dec, 2008

    NO! Have you ever tried to roll out dough that is mostly butter at room temp? The chilling firms up the dough so you can work with it properly. Otherwise you will have a mess!

  • 8 Dec, 2008

    In step 1, should the dough be at room temperature for this part? or am I working with thawed, pre-prepared dough? Does it matter?

  • 8 Dec, 2008

    In step 1, should the dough be at room temperature for this part? or am I working with thawed, pre-prepared dough? Does it matter?

  • 8 Dec, 2008

    In step 1, should the dough be at room temperature for this part? or am I working with thawed, pre-prepared dough? Does it matter?