ALMOND SUGAR COOKIE SNOWFLAKES
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.