These snowflakes are a variation of the viennese delicate cookies. They are not so light and crisp as the viennese snowflakes, resemble a texture of simple sugar cookies, but with less density. Creaming method is used for making these, which develops the gluten in the flour and that is why they do not keep perfectly their shape during baking. The snowflakes winter cookies are easier to make compared to the viennese ones.
Winter was quite generous to us this year. Not very many super cold days.
I love winter though, and I miss the real snowfalls that last for days, the super cold temperatures afterwords, that almost stop my breath, the bright sun rays that play with the blindingly white snow and bounce straight back into the pupils, making me see colourful circles. This is the time when you can see the true structure of a snowflake - just hold your hands open until a crispy lacy snowflake lays down and explore ... It is a magical moment! It doesn't melt right away - that is how cold it is. Your palm can not melt it for few seconds and it shines in its beauty. You know that every snowflake is different - they all have different DNA, just like us...
Oh, yes ... the recipe...
❄ for the cookies:
227 g butter
270 g superfine sugar
grated rind of one orange
pinch of salt
2 large egg yolks
1 tsp vanilla extract
420 g flour
❄ prepare the dough:
1. Beat the butter and sugar to cream.
2. Beat in the orange zest and salt.
3. Add the egg yolks and cream after each addition. Add the vanilla extract.
4. Fold in the flour.
5. Divide the dough and two and roll each half between two sheets of parchment paper or cling foil.
6. Refrigerate the sheets overnight.
❄ prepare the cookies:
1. Roll the dough to about 3 mm thickness.
2. Cut the snowflakes out.
3. Bake at 180° C until very light golden.
4. Arrange on a wire rack to cool down completely.
5. Store in an air tight container.
6. Sift icing sugar before serving.
Happy snowy days, dear sweet readers!