Snowflake Sugar Cookies

Name: Snowflake Sugar Cookies
Ingredients: 3 cup all-purpose flour; 3 cup bread flour; 2 teaspoon baking powder; 1 pound unsalted butter, softened; 1 cup granulated sugar; 1 cup packed brown sugar; 1 teaspoon salt; 1 tablespoon vanilla; 1 tablespoon 2 percent milk; 3 large eggs plus 1 egg yolk; 1/4 cup meringue powder, such as wilton; 1 pound powdered sugar; water, about 1/3 cup; gel food color

The Daily Meal Staff|Feb. 18, 2021 12:11 am EST

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Meagan Fricano received an honorable mention in 2011 for these beautiful cookies, which shimmered, sparkled, and glowed. Fricano, a neurobiologist, used forceps to apply her silver dragees.Chilling time: 4 hours Yield: 30 cookies (depending on size)

Servings

1

Ingredients

3 cup all-purpose flour
3 cup bread flour
2 teaspoon baking powder
1 pound unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon salt
1 tablespoon vanilla
1 tablespoon 2 percent milk
3 large eggs plus 1 egg yolk
1/4 cup meringue powder, such as wilton
1 pound powdered sugar
water, about 1/3 cup
gel food color

Directions

1. Combine the flours and baking powder in a bowl; stir to evenly distribute the baking powder. Set aside.
2. In a 6-quart stand mixer with a paddle attachment, cream the butter and sugars until light and fluffy. Add the salt, vanilla and milk; mix to blend. With mixer running, add eggs and extra yolk, one at a time, waiting until each is combined until adding the next.
3. Reduce the mixer speed to low; slowly add flour mixture. Add additional all purpose flour 1 tablespoon at a time until the dough is no longer sticky to the touch. Turn dough out onto plastic wrap; divide in half. Wrap each portion in plastic wrap; form into flat disks. Refrigerate 4-48 hours, or freeze up to a month.
4. Heat oven to 375 degrees. Let dough warm up slightly; roll out to 1/2 inch thick using powdered sugar (not flour) to stop it from sticking. Cut out snowflake shapes; bake on parchment paper-lined baking pans until just barely starting to brown on the edges, 12-15 minutes. Remove promptly from oven; let cool on the sheet pan, 2 minutes. Transfer to a wire rack to cool completely before decorating.