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Prep 1hr30min
Total3hr30min
Servings30
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Ingredients
Cookies
3/4
cup butter, softened
3/4
cup packed brown sugar
1
egg
2 1/4
cups Gold Medal™ all-purpose flour
1/2
teaspoon baking soda
1/4
teaspoon salt
Frosting
1 1/2
teaspoons meringue powder
1
tablespoon cold water
1/2
cup powdered sugar
Granulated sugar, if desired
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Steps
1
In large bowl, beat butter and brown sugar with electric mixer on medium-high speed until light and fluffy. Beat in egg until blended. On low speed, beat in flour, baking soda and salt.
2
Divide dough into 4 parts; shape each part into a flat disk. Wrap each disk separately in plastic wrap. Refrigerate at least 2 hours until completely chilled.
3
Heat oven to 350°F. Line cookie sheets with cooking parchment paper. On floured surface, roll 1 disk at a time to 1/4-inch thickness (keep remaining dough refrigerated). Cut with snowflake cutters; place on cookie sheets. Reroll scraps once, chilling dough again before cutting.
4
Bake 8 to 11 minutes or until light golden. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
5
In medium bowl, beat meringue powder and cold water with electric mixer on medium speed until peaks form. Gradually beat in powdered sugar until soft peaks form, about 1 minute. Spoon frosting into decorating bag fitted with medium round tip; pipe frosting on cookies. Sprinkle with granulated sugar. Let stand about 5 minutes or until frosting is set.
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Roll dough between sheets of parchment paper to keep it from sticking to the counter.
Use dark brown sugar for a little more molasses flavor.
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