Christmas CookiesDecember 15, 2008 at 12:17 pm | Posted in Dessert | 11 Comments
Tags: Christmas Cookies, sugar cookies
Just a quick Merry Christmas! Today we listened to Amy Grant’s A Christmas Album while decorating Christmas cookies. I’m bringing these to school tomorrow…
I’m a teacher of teacher’s now, or so my friend says. Going back to work full time has left little time for blogging. But, my blogging friends, know that I still peak into your blogs every now and again. I feel a bit like this snowman…
For unto you is born this day, in the city of David, a Savior, who is Christ the Lord. And this shall be a sign unto you, you will find the baby wrapped in swaddling clothes and lying in a manger. And suddenly, there was with the angel, a multitude of the heavenly host, praising God and saying, “Glory to God in the highest, and on earth, peace, good will toward men.” Luke 2:11-14
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.Preheat oven to 375 degrees F.
Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, *and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.
*Before baking, paint the cookies with the egg yolk glaze. Mix 1 egg yolk with 1 tsp of water. Drop in food coloring until you get the desired color.
After baking, allow to cool and ice as desired.
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