Recipe courtesy of Melodie Walenius
Show: Cake Wars
Lemon Sugar Cookie Snowflakes
Total:
45 min
Active:
35 min
Yield:
25 to 30 servings
Level:
Intermediate
Total:
45 min
Active:
35 min
Yield:
25 to 30 servings
Level:
Intermediate

Ingredients

Lemon Sugar Cookie Snowflakes:
  • 3 cups confectioners' sugar
  • 2 cups salted butter, at room temperature
  • 1 tablespoon lemon extract
  • 1 tablespoon pure vanilla extract
  • 2 eggs 
  • 5 cups all-purpose flour, sifted 
  • 3 tablespoons Meyer lemon zest
  • 1 to 2 pounds pure white modeling chocolate, such as Sweetastic
  • Serving suggestions: nonpareils, sanding sugar, crystal sugar or other decorations
Almond Syrup:
  • 1/2 cup light corn syrup
  • 1 teaspoon almond extract 

Directions

Special equipment: a pasta roller or heavy rolling pin; a pastry brush

For the cookies: Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the confectioners' sugar and butter. Add the lemon extract, vanilla extract and eggs, and mix until the eggs are incorporated. Add the flour, 1 cup at a time, mixing between each addition, and then add the zest. The dough should be soft, but not sticky. Roll out the dough between two sheets of parchment paper to about 1/4-inch thick. Use snowflake cookie cutters to cut out the cookies (25 to 30 cookies depending on the size) and place on the prepared sheets. Bake for 7 to 10 minutes. Transfer the cookies to cooling racks and cool to room temperature before decorating.

Roll out the modeling chocolate using a pasta roller or heavy rolling pin to 1/8-inch thick. Using the same snowflake cookie cutter (wiped clean with a paper towel), cut out the snowflake shapes.

For the syrup: Warm the corn syrup in the microwave, 20 to 30 seconds, then stir in the almond extract.

Using a pastry brush, paint the top of a cookie with the syrup and immediately, but carefully, place a modeling chocolate snowflake on top. Position the modeling chocolate carefully before setting on a cookie, as it will stick very quickly. Rub your fingers over the edges gently to secure the modeling chocolate. Repeat for the remaining cookies.

Use the remaining syrup to decorate the cookies. Paint a design, the edges or the entire surface of the cookies, and top with nonpareils, sanding sugar, crystal sugar or other decorations.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

Categories:

IDEAS YOU'LL LOVE

Sugar Cookies

Recipe courtesy of Callie Speer

Sugar Cookies

Recipe courtesy of Alton Brown

Holiday Sugar Cookies

Recipe courtesy of Kelsey Nixon

Snowman Sugar Cookies

Recipe courtesy of Travis Martinez

Striped Christmas Sugar Cookies

Recipe courtesy of Zoe Francois

Basic Sugar Cookie

Recipe courtesy of Colette Peters

Chewy Sugar Cookies

Recipe courtesy of Linda McClure

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Carnival Eats

10:30am | 9:30c

Carnival Eats

11am | 10c

Carnival Eats

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c

Good Eats

5pm | 4c

Good Eats

5:30pm | 4:30c

Good Eats

6pm | 5c

Good Eats

6:30pm | 5:30c

Good Eats

7pm | 6c

Good Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Wars

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Wars

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here