Cookies have always been a valued part of our family tradition both in the Whitson and the Smith families. My sisters and I have always made cookies for Christmas. This started when I was about 8, Sarah was 6 and Laura was about 14. We used to sing in the kitchen together while mixing and rolling out sugar cookies. I think we ate more dough than we actually baked! This is my new favorite sugar cookie recipe--I used one from "Southern Living", but the buttery sweet frosting is one I made up many years ago by mixing a little butter into some Royal Icing.
Ingredients:
1 1/2 C powdered sugar:
1 C butter, softened
1 egg
2 1/2 C flour (plus more for work surface)
1 t baking soda
1 t cream of tartar
1/2 t cream of tartar
1 t vanilla
Directions:
Cream butter and sugar on medium high speed until light and fluffy. Beat in egg and extracts until combined. Whisk together dry ingredients in a separate bowl. Gradually add to egg and butter mixture, beating on low speed until just combined, scraping the sides of the bowl at intervals. Divide dough into two large balls and wrap in plastic. Chill 2 hours, or up to 24 hours.
Preheat oven to 375 degrees. Roll out cookie dough on floured surface for 7-12 minutes. Do not overbake--they should not be brown on the edges!
Frost with the following:
Jenn's Buttery Royal Frosting:
1 box sifted powdered sugar
1/2 t vanilla
1/2 t melted butter
3 egg whites. Mix ingredients together, divide and color with various food colors. Spread or pipe on cookies.
Note: Try using a LOT of food coloring for darker colors in order to make a really vibrant Christmas cookie. Save the pastels For Easter or a Baby Shower (check out how Martha Stewart uses frosting online).
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