Ah… the holiday season!
Ah… the holiday baking!
Ah… the holiday cookies!
Ah… the holiday time crunch!
Okay, if you’re in a rush, the stuff in the refrigerator section of the supermarket are handy.
But, with all the worry over the ingredients we’re eating, never mind allergies, many prefer whipping up a batch of cookies in the kitchen.
And why not? Sugar cookies are pretty simple to make.
And the kids have fun making them.
If you prefer orange, almond, anise, rum, brandy extract or totally vanilla, fine.
You can also tone down or boost the flavouring.
They're your cookies.
If you don't have coloured sugar, no problem. Just use the regular stuff.
If you want to decorate the cookies with royal icing, first let the baked plain cookies cool thoroughly on wire racks before icing them.
The kids want holiday cookies and your Christmas cookie cutters are in a safe place.
Where ever the hell that is...
Ma’s Easy Sugar Cookies look festive and are perfect for dunking.
All you need is the bottom of a drinking glass - any size - glass, metal or plastic.
Makes about 24 cookies
Have on hand
red and / or green-coloured sugar (or about 1/4 Cup regular)
2 Cups flour
2 teaspoons baking powder
1/2 teaspoon salt
Place in a large mixer bowl
1/2 Cup butter
1 Cup sugar
Beat until fluffy.
1 large egg
1/2 teaspoon vanilla
1/2 teaspoon lemon extract
Stir in the flour mixture.
Cover with plastic wrap and chill 1 to 2 hours.
grease 3 cookie sheets
preheat oven to 375º
Roll the dough out to 1/8 inch thickness.
Cut out cookie shapes with cookie cutters.
Place the cookies on the prepared cookie sheets, leaving about an inch between them.
Sprinkle the cookies with the coloured sugar before baking.
If you are going to ice the cookies, do not decorate with sugar.
Bake cookies for 8 to 10 minutes, until they are golden.
Remove from pans and cool on racks.
In a medium bowl combine
1 2/3 Cups confectioner’s sugar
2 Tablespoons warm water
If you want different coloured icing, place portions of the mixture in small bowls.
Add a few drops of food colouring to each batch to make the colours you want.
The icing should be slightly runny.
Decorate the cooled cookies with a drizzle of Royal Icing.