Scandinavian Snowflake Cookies

Scandinavian Snowflake Cookies

1 Review 1 Pic
  • Prep

    1 h 30 m
  • Cook

    1 h
  • Ready In

    3 h 20 m
RMEG58
Recipe by  RMEG58

“Fried snowflake cookies, Scandinavian-type. My kids love these, especially at Christmas time.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 32 snowflake cookies

Directions

  1. Line baking sheets with waxed paper or parchment paper, and sprinkle with flour.
  2. Heat the milk just to the boiling point in a saucepan. Stir together the flour, baking powder, and sugar in a bowl until well combined, then mix in the butter and gradually pour in the hot milk, mixing between each addition, until the mixture forms a stiff dough.
  3. Turn the dough out onto an oiled work surface, and knead until the dough is cool and smooth, about 5 minutes. Cut the dough into 4 equal-sized pieces, then cut those pieces into 4 pieces, making 16 pieces. Divide each of the 16 pieces in half to make 32 equal-sized pieces of dough. Cover the pieces with a cloth, and let the dough rest for about 20 minutes.
  4. Working on a floured surface, roll each piece of dough out into a thin circle about 8 inches in diameter. Place the circles onto the prepared baking sheets, cover with a cloth, and allow to rest for 30 minutes.
  5. Fold each circle in half, then in half again. With a sharp knife or small cookie cutters, snip and cut shapes out of the folded dough the way you make a paper snowflake. Carefully open the circle back up, revealing the pattern. Stack the cut snowflakes between sheets of waxed paper on a flat surface.
  6. Heat oil in a deep skillet to 375 degrees F (190 degrees C). The oil should be about 2 inches deep.
  7. Carefully lay a snowflake into the hot oil, keeping it flat. Allow it to fry until golden brown and crisp, about 1 minute per side. Gently flip the snowflakes over with a tongs to prevent breakage. Drain the fried snowflakes on paper towels, and sprinkle with confectioners' sugar.

Share It

Review (1)

Rate This Recipe
Jen
9

Jen

I loved the idea of these - I love making paper snowflakes and thought they'd make awesome cookies for a gift basket. They're a bit too delicate for gifting and no kidding do they take a long time. The taste by itself is like a fried wonton wrapper but sprinkled with the powdered sugar and drizzled with honey they're crunchy and sweet. The dough was good to work with and folded/unfolded easily when cool and dusted w/flour. I won't make this again unless I make it a family event with lots of hands to help. You'll probably have better luck with a good heavy rolling pin and practice with deep frying to golden perfection.

More Reviews

Similar Recipes

Lemon Snowflake Cookies
(69)

Lemon Snowflake Cookies

Italian Wine Cookies
(12)

Italian Wine Cookies

Peppernotter (Scandinavian Christmas Cookies)
(11)

Peppernotter (Scandinavian Christmas Cookies)

Italian Bowknot Cookies
(10)

Italian Bowknot Cookies

New Year's Cookies
(8)

New Year's Cookies

Snowflake Cookies
(8)

Snowflake Cookies

Nutrition

Amount Per Serving (32 total)

  • Calories
  • 103 cal
  • 5%
  • Fat
  • 2.9 g
  • 4%
  • Carbs
  • 17 g
  • 5%
  • Protein
  • 2.1 g
  • 4%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 24 mg
  • < 1%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Portzelky (New Year's Cookies)

>

next recipe:

Italian Wine Cookies