amazing! i doubled the recipe and used a 3" wilton snowflake cutter - yield 3 1/2 dozen. requires lots of flour to roll out. reconstitute the scraps with melted butter and let rest. no spread during baking. baked mine for 14 mins max, cooled for 2 hours. SOOOO delicious!
Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
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1 Hour, 42 Minutes
- 1 cup butter, softened
- 1 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- Parchment paper
- Royal Icing
- Sparkling sugar
- 1. Preheat oven to 325°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add powdered sugar, beating well.
- 2. Combine flour and salt; gradually add to butter mixture, beating until blended.
- 3. Roll dough to 1/8-inch thickness on a lightly floured surface. Cut with a 2-inch snowflake-shaped cutter, and place 1 inch apart on parchment paper-lined baking sheets.
- 4. Bake at 325° for 11 to 13 minutes or until edges are lightly browned. Cool on baking sheets 5 minutes. Transfer to wire racks, and cool completely (about 40 minutes). Decorate with Royal Icing, and sprinkle with sparkling sugar.
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