| Christmas Sugar Cookies |
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Ingredients:
2 tblsp. Milk
2 tsp. Vanilla extract
10 tblsp. Butter (1 1/4 sticks), softened
3/4 cup Sugar
1 tsp. Baking powder
1/2 tsp. Salt
1 large Egg
2 cups All-purpose flour
Decorative Frosting
Kitchen wares:
Clear nylon fishing line (optional)
Large bowl
Electric mixer
Wooden spoon
Plastic wrap
Rolling pin
Three to four inch cookie cutters
Two large cookie sheets
Wire rack
Air-tight containers (for storage of cookies)
Directions:
1. In the large bowl, with the mixer at low speed, beat butter, sugar, baking powder, and salt until well blended.
2. Increase mixer speed to high and beat until light and fluffy.
3. Reduce mixer speed to low, add egg, vanilla extract, and milk. beat until well blended. (Mixture may appear curdled.)
4. With the wooden spoon, stir in the flour until well blended.
5. Shape dough into two balls, flattening each slightly.
6. Wrap each ball with some plastic wrap and refrigerate them for one hour or until dough is easy to handle. (Or you can place the dough in your freezer for thirty minutes.)
7. Preheat the oven to 350F.
8. Flour the rolling pin and, on a lightly floured surface, roll one piece of dough to 1/8 inch thick, keeping the remaining dough refrigerated.
9. With floured cookie cutters, cut dough into as many cookies as possible, reserve trimmings. 10. Place the cookies about one inch apart on two ungreased large cookie sheets.
11. Reroll trimmings and cut out more cookies.
12. If you would like, with a toothpick or a skewer, make one or two holes in the top of each cookie for hanging it on a wreath or a christmas tree later.
13. Bake the cookies on two oven racks 12 to 15 minutes or until they are golden around edges, rotating cookie sheets between upper and lower racks halfway through the baking time.
14. Remove the cookies to the wire racks to cool.
15. Repeat with the remaining dough.
16. When the cookies are cooled, prepare the Decorative Frosting, use to decorate cookies as desired.
17. Set cookies aside and allow the frosting to dry completely, at least one hour.
18. If you are planing on not using them right away, store them in air-tight containers.
Note: For wreath or tree decoration, tie the nylon fishing line through the hole in each cookie to make a nice loop for hanging.
This recipe makes about 4 dozen cookies.
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