MAKES 50 3-IN. COOKIES • PREP & CHILL: ABOUT 1½ HR
BAKE: 10 TO 12 MIN PER BATCH
3 sticks (1½ cups) unsalted butter, softened
1 cup granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
1½ tsp ground cinnamon
1 tsp ground ginger
¼ tsp each ground allspice and cloves
¼ tsp salt
4 cups all-purpose flour
DECORATING ICING
(Makes 2½ cups)
1 lb confectioners’ sugar (3¼ cups)
3 Tbsp Just Whites (powdered egg whites, see Note)
6 Tbsp water
You also need: assorted snowflake cookie cutters, ziptop bags, small paintbrushes, white sanding (fine crystal) or granulated sugar
1 Beat butter and sugar in a large bowl with mixer on high speed until pale and fluffy. Beat in egg, vanilla, spices and salt. On low, beat in flour until just blended.
2 Shape dough into three 1-in.-thick disks. Wrap each and chill 1 hour or until firm.
3 Heat oven to 375°F.
4 On floured surface, with floured rolling pin, roll out 1 disk at a time (keep rest refrigerated) to ¼ in. thick. Cut out desired shapes with floured cookie cutters. Place 1 in. apart on ungreased baking sheet(s). Reroll scraps.
5 Bake 10 to 12 minutes until bottoms and edges are just brown. Cool on sheet on a wire rack 3 minutes before removing to rack to cool completely.
6 Decorating Icing: In a large bowl, with mixer on low speed, beat confectioners’ sugar and Just Whites until combined. Add water; beat until blended. Increase mixer speed to high and beat 8 minutes or until icing is very thick and white.
7 To ice and decorate Snowflakes: Pipe white designs; let dry. Sprinkle with sugar; gently shake off excess.
8 To coat: Dip a brush into thinned icing. Spread to piped border. Let set 3 hours.
PER COOKIE: 141 cal, 2 g pro, 21 g car, 0 g fiber, 5 g fat (3 g sat fat), 19 mg chol, 14 mg sod
