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Ingredients •2 cups butter, softened •1-1/4 cups sugar, divided •1 teaspoon vanilla extract •4 cups cake flour •2 tablespoons edible glitter Directions •In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Divide in half. Cover and refrigerate for 2 hours or until easy to handle. • On a lightly floured surface, roll out one portion of dough to 1/4-in. thickness. Cut with a floured 4-in. snowflake-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. • Bake at 300° for 8-10 minutes or until firm. Repeat with remaining dough. Chill and re-roll scraps if desired. • In a small resealable plastic bag, combine edible glitter and remaining sugar. Seal bag; crush mixture to break glitter into smaller pieces. Sprinkle over warm cookies. Cool for 5 minutes before removing to wire racks to cool completely. Yield: 4 dozen. |
