AL­MOND SUGAR COOKIE SNOWFLAKES

Better Homes and Gardens (Australia) - - Christmas Magic -

Prepa­ra­tion time 1 hour plus 2 hours chilling Cook­ing time 10 mins Makes 48

250g un­salted but­ter, soft­ened 11/2 cups caster sugar

1/2 tsp bak­ing pow­der

1/2 tsp salt

2 free-range eggs

1/4 cup milk

1 tsp vanilla ex­tract

1/2 tsp al­mond essence 1/2 cup al­mond meal 3 cups plain flour

STEP 1 Put but­ter and sugar in the large bowl of an elec­tric mixer and beat un­til creamy. Beat in bak­ing pow­der and salt. Add eggs, milk, vanilla and al­mond essence, beat­ing un­til com­bined. Mix in al­mond meal. Beat in as much flour as you can with the mixer. Stir in any re­main­ing flour. Di­vide cookie dough in half. Wrap in plas­tic wrap and chill for 2 hours un­til easy to han­dle.

STEP 2 Pre­heat oven to 160°C fan-forced (180°C con­ven­tional). Roll one por­tion of dough at a time out on a lightly floured sur­face to 5-6mm thick. Us­ing 6cm cookie cut­ters, cut

into de­sired shapes. Place 1cm apart on an un­greased oven tray.

STEP 3 Bake for 7-10 min­utes or un­til edges are very lightly browned. Trans­fer cook­ies to a wire rack. Cool. Dec­o­rate as de­sired.

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