Home Pasta Getting Ready For Christmas-Christmas Cookies 3

Getting Ready For Christmas-Christmas Cookies 3

5 min read

Making cookies for Christmas is a crucial a part of my household’s vacation custom. This week I’m sharing a few of our favourite recipes.

Christmas Butter Cut-out Cookies

Yield: about Four dozen cookies


1 cup sugar
2 cups butter ( Four sticks)
Four massive eggs, separated
1 teaspoon vanilla extract
Four cups flour
Powdered sugar icing (see beneath) and crimson and inexperienced coloured sprinkles, for adornment


In a big electrical mixing bowl, cream the butter and sugar collectively till mild and clean.
Separate 3 of the eggs and depart one complete. Beat the 3 egg yolks and the remaining complete egg into the butter-sugar combination. Set apart the eggs whites and use for one more recipe.
Beat within the vanilla. Gradually add the flour and blend properly. Gather the dough right into a ball, wrap in plastic wrap and chill within the fridge for 3 hours or in a single day.

Preheat the oven to 350 levels F. Lightly grease baking sheets.
Divide the dough into 4 equal elements. On a calmly floured floor, roll out one-fourth of the dough to 1/8-inch thickness. Cut out shapes with floured cookie cutters. Transfer cookies to baking sheets. Repeat with remaining dough and re-roll the scraps till all of the dough is used.
Bake for 8-10 minutes, or till the sides of the cookies are calmly browned. Remove to wire racks to chill.

Frost the cookies calmly with the icing and sprinkle with coloured sprinkles.

Store in tightly coated containers for as much as two months in a cool place, or freeze for as much as 6 months.

Powdered Sugar Icing
1 cup powdered sugar
1 teaspoon vanilla
1 tablespoon milk
Mix collectively to make a skinny icing.

Italian Pecan Cookies


1 cup butter
3 heaping tablespoons powdered sugar
1 teaspoon. vanilla
2 cups flour
1 tablespoon chilly water
¼ teaspoon salt
1 cup pecans halves
Powdered sugar icing, see beneath
Multi-Colored sprinkles


Preheat the oven to 325 levels F.
Beat butter, powdered sugar, water, and vanilla till creamy in an electrical mixer. Add flour and salt. Mix properly.
Cover a pecan half with 1 tablespoon of dough and place on cookie sheets.
Bake for 30 minutes till calmly brown. Cool cookies on a rack.
Frost with powdered sugar icing and sprinkle coloured sprinkles on high.

Powdered Sugar Icing
1 cup powdered sugar
1 teaspoon vanilla
1 tablespoon milk
Mix collectively to make a skinny icing.

Peppermint Candy Cane Cookies

1 ¼ cups, softened (2 ½ sticks)
1 egg
1 cup powdered sugar
1 half teaspoon peppermint extract
1 teaspoon vanilla
3 half cups all-purpose flour
1/Four teaspoon salt
Red meals coloring


Preheat the oven to 375 levels F.
Cream collectively the butter, egg, powdered sugar, peppermint extract, and vanilla. Add flour and salt. Divide the combination in half. Add 1 teaspoon crimson meals coloring to ½ the dough. Chill each halves.

Divide every half into 60 small balls. Press a crimson ball and a white ball collectively. Roll the 2 right into a 4-inch rope and type right into a sweet cane form. Bake on ungreased cookie sheets for 9 minutes. Cool.
These cookies additionally freeze properly.

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