Title: Traditional Decorated Christmas Cookies
 Categories: Cookies, Desserts
   Servings: 48
    3/4 c  Butter, unsalted; softened        1/2 c  Sugar
      1    Egg                                 1 tb Lemon peel; finely grated
      1 ts Vanilla                           1/4 ts Salt
  2 1/4 c  Flour, all purpose; unsifted        1 tb Water; (use 2 if req'd)

      3    Egg whites                          1 lb Sugar, powdered
      2 ts Water; (use 3 if req'd)                  Food colors, sprinkles, etc
  Beat together butter and sugar in small bowl with electric mixer until
  light and fluffy. Beat in egg, lemon peel, vanilla and salt. Gradually beat
  in flour until thoroughly incorporated. Add water, a few drops at a time,
  only until dough starts to come away from side of bowl. Wrap dough in
  plastic wrap. Refrigerate until firm, about 2 hours.
  Preheat oven to 350 F. Lightly grease 4 cookie sheets. On lightly 
  floured surface, roll out dough to 1/8" thickness. Cut out various shapes 
  using cookie cutters or homemade cardboard patterns, or freehand. 
  Reroll scraps and cut out. Make small holes with wooden pick if planning 
  to hang cookies. Bake for 12 to 15 minutes or until beginning to brown 
  around edges. Remove cookies to wire rack to cool before decorating.
  Prepare icing: Beat egg whites in small bowl with electric mixer until
  foamy. Slowly beat in the powdered sugar. Continue to beat until thick 
  and creamy. Add just enough water to get a good spreading consistency. 
  Tint with food coloring, if you wish. Spread evenly over cookies. Deco-
  rate with glitter, sprinkles, dragees and cinnamon red hots, if desired.

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