My daughters made these over the weekend. I thought they were so nice-looking, good enough that someone else who gifts cookies to friends, family and neighbors might want to try them.
The recipe comes from C & H Sugar Co from an advertisement in the Dec. 1988 Family Circle Christmas Helps magazine. My daughter picked up the magazine from a free pile at an art workshop she was attending sometime last winter.
Above is the full page ad. The cookies are called Snow Flurries.
And here's a pic of the actual recipe in the ad. In case it's not readable for all, I've written out the ingredients and basic rolling and baking instructions.
Preheat oven to 375 degrees F. Roll out dough to 1/8' thickness. Use a 3"star-shaped cookie cutter. Bake on ungreased baking sheet for 8-10 minutes, until lightly browned. Remove from baking sheet right away.
1 tablespoon lemon zest
1/2 cup butter, softened
1/2 cup shortening (Crisco-type shortening)
2 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
3 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 cup thick jam (my daughters used homemade icing), to sandwich in pairs, off-center points
1 cup powdered sugar for sifting over finished cookies.
Anyway, the cookies use basic ingredients and a simple star cookie cutter. Two cooled cookies are stacked together, with points off-set, and a small dollop of icing or thick jam to hold them together. Any firm sugar cookie dough would work (a dough that holds its cut-out shape to ensure the points remain pronounced). After the icing or jam has firmed up (my daughters used a homemade icing, and it worked well), sift powdered sugar liberally over each cookie stack.
I thought these made such a lovely Christmas cookie that I copied the recipe into my holiday journal for future reference.
Since I know you'll want to know how they taste -- we all thought they tasted better than standard sugar cookies. The hint of lemon from the zest is very nice. A lemon icing to glue these together would enhance the lemon in the cookie, I think.
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