Scandinavian Snowflake Cookies

Ingredients and Weight:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup confectioners' sugar
• 1 tablespoon water

Preparation Time:

• 15 minutes

Cooking Time:

• 10-12 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, cream together the butter and granulated sugar until light and fluffy.
3. Beat in the vanilla and egg until combined.
4. Gradually add the flour and salt, mixing until a dough forms.
5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
6. On a lightly floured surface, roll out the dough to a thickness of 1/8-inch.
7. Use a snowflake cookie cutter to cut out the dough.
8. Place the cookies on a parchment-lined baking sheet.
9. Bake for 10-12 minutes, or until the edges are lightly golden brown.
10. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
11. In a small bowl, whisk together the confectioners' sugar and water until smooth.
12. Drizzle the icing over the cooled cookies and let it set completely.

Nutritional Information:

• Per cookie:
  • Calories: 120
  • Fat: 6g
  • Carbohydrates: 15g
  • Protein: 2g

Dish Characteristics:

• Crisp and buttery shortbread cookies
• Decorated with a delicate white icing
• Perfect for a Scandinavian-themed party or any special occasion

User Comments:

• "These cookies were so delicious! They were the perfect balance of sweet and buttery."
• "I loved the snowflake shape. It made them so festive and pretty."
• "I will definitely be making these again! They were so easy to make and so tasty."

Special Precautions and Tips:

• Make sure the butter is softened to room temperature before using. This will help the cookies to cream together smoothly.
• If the dough is too sticky, add a little more flour.
• If the dough is too dry, add a little more butter or water.
• Refrigerating the dough for at least 30 minutes before rolling it out will help to prevent the cookies from spreading too much in the oven.
• If you don't have a snowflake cookie cutter, you can use any other shape you like.