A traditional decorated Christmas cookie recipe generally contains sugar, butter, eggs, and flour. Some variations may also include nuts, dried fruit, or spices. The dough is typically rolled out and cut into shapes using cookie cutters. Once the cookies are baked, they are often decorated with icing, sprinkles, or other decorations.
ICING3Egg whites2 ts Water; (use 3 if req'd)1 lb Sugar, powderedFood colors, sprinkles, etc Beat together butter and sugar in small bowl with electric mixer untillight and fluffy.
Beat in egg, lemon peel, vanilla and salt.
Gradually beatin 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 inplastic wrap.
Refrigerate until firm, about 2 hours.
Preheat oven to 350øF.
Lightly grease 4 cookie sheets.
On lightly flouredsurface, roll out dough to 1/8 thickness.
Cut out various shapes usingcookie cutters or homemade cardboard patterns, or freehand.
Reroll scrapsand 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.
Removecookies to wire rack to cool before decorating.
Prepare icing: Beat egg whites in small bowl with electric mixer untilfoamy.
Slowly beat in the powdered sugar.
Continue to beat until thick andcreamy.
Add just enough water to get a good spreading consistency.
Tintwith food coloring, if you wish.
Spread evenly over cookies.
Decorate withglitter, sprinkles, dragees and cinnamon red hots, if desired.
Ingredients
Directions
ICING3Egg whites2 ts Water; (use 3 if req'd)1 lb Sugar, powderedFood colors, sprinkles, etc Beat together butter and sugar in small bowl with electric mixer untillight and fluffy.
Beat in egg, lemon peel, vanilla and salt.
Gradually beatin 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 inplastic wrap.
Refrigerate until firm, about 2 hours.
Preheat oven to 350øF.
Lightly grease 4 cookie sheets.
On lightly flouredsurface, roll out dough to 1/8 thickness.
Cut out various shapes usingcookie cutters or homemade cardboard patterns, or freehand.
Reroll scrapsand 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.
Removecookies to wire rack to cool before decorating.
Prepare icing: Beat egg whites in small bowl with electric mixer untilfoamy.
Slowly beat in the powdered sugar.
Continue to beat until thick andcreamy.
Add just enough water to get a good spreading consistency.
Tintwith food coloring, if you wish.
Spread evenly over cookies.
Decorate withglitter, sprinkles, dragees and cinnamon red hots, if desired.
