Christmas Cookies Recipe
Ingredients
| Butter | 1 Cup (16 tbs), softened | |
| Confectioner’s sugar | 3 Cup (16 tbs) | |
| Eggs | 2 , beaten | |
| All purpose flour | 3 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Nutmeg | 1/2 Teaspoon | |
| Cinnamon | 1/2 Teaspoon | |
| Milk | 2 Tablespoon | |
| Royal Icing (right) | ||
Directions
Cream butter with sugar until light.
Beat in eggs.
Combine flour, salt and spices and stir into butter mixture alternately with milk.
Stir until dough is smooth; gather into a ball.
Wrap dough and chill 2 hours.
Working with part of the dough at a time, roll out 1/8 inch thick on a lightly floured board.
Cut into shapes with cookie cutters and transfer to a greased baking sheet.
Bake in a preheated 350° oven 10 minutes or until firm and just beginning to color.
Remove from oven and cool on baking sheet 10 minutes.
Remove from sheet with spatula.
To decorate, make Royal Icing and divide into several small bowls.
Tint each with a different food color.
Using a small knife or decorating cone, apply colored icing to cooled cookies.
Let stand until icing is set.
Beat in eggs.
Combine flour, salt and spices and stir into butter mixture alternately with milk.
Stir until dough is smooth; gather into a ball.
Wrap dough and chill 2 hours.
Working with part of the dough at a time, roll out 1/8 inch thick on a lightly floured board.
Cut into shapes with cookie cutters and transfer to a greased baking sheet.
Bake in a preheated 350° oven 10 minutes or until firm and just beginning to color.
Remove from oven and cool on baking sheet 10 minutes.
Remove from sheet with spatula.
To decorate, make Royal Icing and divide into several small bowls.
Tint each with a different food color.
Using a small knife or decorating cone, apply colored icing to cooled cookies.
Let stand until icing is set.
Chef
