MARTHA STEWART’S GLAZED SPICED SNOWFLAKES

Makes 7large, 12 medium and 36small cookies

INGREDIENTS

3½ cups unbleached all-purpose flour, plus more for dusting ½ teaspoon baking soda ½ teaspoon coarse salt 1teaspoon ground cinnamon 1teaspoon ground ginger ½ teaspoon ground cardamom ¼ teaspoon ground coriander 1/8 teaspoon ground cloves ¾ cup (1½ sticks) unsalted butter, room temperature 1cup packed dark brown sugar

Glaze: 1½ cups sifted powdered sugar, ¼ cup whole milk, 1/8 teaspoon vanilla extract

DIRECTIONS

In a large bowl, whisk together flour, baking soda, salt and spices.

In another large bowl, with an electric mixer on medium-high, beat butter with brown sugar until pale and fluffy, about 3minutes. Add half the flour mixture, then 1/3 cup water, then the remaining flour mixture, beating on low after each addition until just incorporated. Shape dough into 3disks and wrap in plastic. Refrigerate until firm, at least 1hour and up to overnight.

Working with one disk at a time, roll out to 1/4-inch thickness on lightly floured parchment. Cover with a doily and gently roll to make an imprint. (Dough should now be about 1/8 inch thick.) Remove doily and freeze dough until firm, about 15 minutes.

Using a 5-inch snowflake-shaped cutter, cut snowflakes from one disk. Cut remaining dough disks using 3-inch and 1½-inch snowflake-shaped cutters.

Chill and reroll scraps. Arrange large cookies on a parchment-lined baking sheet and medium and small cookies together on another; freeze until firm, about 15 minutes.

Meanwhile, heat oven to 325degrees. Bake, rotating sheets halfway through, until cookies are set around edges, 16 to 18 minutes for large, 12 to 14 minutes for medium and small. Transfer sheets to wire racks and let cool completely.

Make the glaze: In a medium bowl, whisk together the powdered sugar, milk and vanilla until smooth. If necessary, add more milk, ½ teaspoon at a time, until glaze is slightly thicker than cream.

Dip each cookie, imprint side down, into the glaze, tilting to evenly coat. Transfer to rack and let sit until glaze is set, about 10 minutes. (Cookies can be stored in an airtight container at room temperature up to 3days.)

— From “Martha Stewart’s Cookie Perfection” by Martha Stewart Living Omnimedia Inc. Martha Stewart’s glazed spiced snowflake cookies are inspired by speculaas.

PHOTOS BY LENNART WEIBULL