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Showing: Scandinavian Snowflake Cookies - Sugar Cookie Glaze

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Scandinavian Snowflake Cookies

Submitted by: RMEG58

Home Town: Miles City, Montana, USA

Living In: Butte, Montana, USA

Dough is rolled into paper-thin circles, folded, and cut out like paper snowflakes to make beautiful lacy flat breads that are fried and sprinkled with confectioners' sugar. A traditional Christmas treat from Scandinavia. They take time and care to make.

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Scottish Lace Cookies

Submitted by: Rosina

An old-fashioned cookie.

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Seven Minute Frosting I

Submitted by: Karen Davenport

This is an old family favorite because it is not as sweet tasting as other frostings and is very fluffy.

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Seven Minute Frosting II

Submitted by: obertolas

This frosting takes approximately seven minutes to make.

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Snickerdoodle Mix in a Jar

Submitted by: Diane

Another 'cookie mix in a jar' recipe for the collection.

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Snowy Pudding

Submitted by: sal

Gelatin, sugar and lemon juice are combined with beaten egg whites and chilled in a mold in this creamy, no-cook dessert.

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Soft Ginger Cut-Outs

Submitted by: Karin Christian

These are a soft cake-like, low fat gingerbread cookie frosted with white frosting. They are also known as Sally Ann Cookies.

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Soft Gingerbread Cookies

Submitted by: sal

These cookies are warm and delicious on a cold winter's day. Cut them into any shape to fit your holiday celebrations.

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Soft Oatmeal Raisin Cookies

Submitted by: Tamara

This cookie is really moist and chewy.

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Springerle I

Submitted by: Rosemarie Magee

This is the old German recipe ... belonged to my mom-in-law at the time. I've been baking these for the past 30+ years! It remains a family favorite!! Look for a springerle rolling pin in antique stores.

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Springerle II

Submitted by: Ingrid

You will need a springerle rolling pin (imprinted with different designs) for these cookies.

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Springerle III

Submitted by: Jan

Here is a recipe for springerle I have had for over 30 years.

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Springerle IV

Submitted by: Ginny

These crispy anise-flavored cookies are pressed with individual molds or a Springerle rolling pin, allowed to dry overnight, and then baked. The cookies are stored for a week or two before serving for best flavor. This recipe uses bakers' ammonia and anise oil, which can be found in specialty stores or online.

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Springerle V

Submitted by: Shirley

This is the best tasting, easiest prepared springerle recipe I have baked over the past 35+ years. I use a springerle board for ease, vs. the rolling pin. My friends still love to receive these as gifts each Christmas.

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Springerle VI

Submitted by: Dlynn

Soft at first, these cookies harden into 'dunkers' after about 3 weeks. (Yes, they keep a long time!) They need a mold for the traditional Pennsylvania Dutch cookie, but I bet that they can be made by simply cutting them out. You can substitute other flavorings for anise - lemon and almond are good.

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Springerle VII

Submitted by: CADAMS

My great-grandmother Schneider always baked these German cookies for the Christmas holidays. These cookies have a distinctive flavor that comes from anise oil. A springerle rolling pin is best, but one can use cookie presses. They are best if made about two weeks in advance and then stored in an airtight container before eating.

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Stained Glass Cookies

Submitted by: Kathleen Dickerson

Melted candies surrounded by dough to resemble stained glass windows.

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Steamed Green Tea Cake with Black Sesame Seeds

Submitted by: Helen Wong

Powdered green tea is used in this delicate cake you make in a bamboo steamer. Black sesame seeds can be found in most Asian grocery stores.

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Strawberry Angel Cookies

Submitted by: SMUCKER'S®

Moist and fruity, these easy strawberry cookies are studded with mini chocolate chips.

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Sugar Cookie Glaze

Submitted by: cyndi

This glaze will dry to a hard shiny finish. Perfect as a base coat for cookies. Can be colored too; use as much food coloring as needed to create desired hue. Dries quickly.

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