Snowflake Cookies

Christy Rost



½ cup unsalted butter, softened

½ cup shortening

¼ cup granulated sugar

½ cup sifted confectioners sugar

½cup unsalted butter, softened
½cup shortening
¼cup granulated sugar
½cup sifted confectioners sugar
½teaspoon salt
1tablespoon orange juice
1 ½teaspoons vanilla bean paste (or substitute 1 ½ teaspoons vanilla)
½cup finely ground hazelnuts
3 ¼cups flour
2cups sifted confectioners sugar, for garnish

Preheat the oven to 350 degrees. In the large bowl of an electric mixer, cream the butter and shortening with the granulated sugar at medium speed until the mixture is light and fluffy, about 2 minutes. Add confectioners sugar and salt; beat 1 minute more.

Stir in vanilla bean paste, orange juice, and hazelnuts, beating until well blended. Gradually add the flour, beating until the dough is holds together. If the dough is too dry, add more orange juice, 1 teaspoon at a time.

Roll dough in your hands to form 1-inch balls and place them on an ungreased cookie sheet. Flatten the dough with a glass dipped in flour to 3/8-inch thickness. With the sharp end of a teardrop-shaped aspic cutter, cut around the perimeter of each cookie to form a snowflake.

Bake cookies in a preheated oven 10 to 12 minutes until they are firm and barely brown around the edges. Allow cookies to cool 1 minute, then transfer with a metal spatula to wire racks. While the cookies are still warm, dredge them in confectioners sugar and return them to wire racks to cool completely. To store, place cookies in an airtight container up to 1 week.

Recipe makes 3 ½ dozen cookies.

Category: Cookies