Even though I make these cookies all year-long I still think of them as Mom’s Christmas cookies. We four kids had fun cutting out the different shapes and trying our best to decorate them without breaking them.
Mom's Christmas Sugar Cookies
- 1 cup butter, softened
- 1-1/2 cups confectioners sugar
- 1 egg
- 1 tsp. vanilla extract
- 1/2 tsp. almond extract
- 2-1/2 cups flour
- 1 tsp. baking soda
- 1 tsp. cream of tartar
- food coloring if you want to tint your cookies say red or green for Christmas or orange for Halloween, and so on
Mix butter, sugar, egg, vanilla and almond. Blend in flour, baking soda and cream of tartar. Divide dough in half and form into two disks; wrap tightly in Saran wrap and chill for 2 to 3 hours.
Using one disk of dough at a time, roll it out about 1/4-inch thick. Cut into desired shapes. Pre-heat oven to 375 degrees. If you want to use egg paint (see recipe below) do this before baking. Bake 6-8 minutes (closer to 6 in my gas stove) or until there is a hint of light brown. Watch very carefully as they can overcook very quickly
Egg Paint: Beat together 1 egg yolk and 1 tsp. water. Add desired food coloring and decorate unbaked cookie.
Icing: Combine 1 cup confectioners sugar, 2 tsp. milk, 2 tsp. Karo syrup. Add desired food coloring to this white icing. (adjust the ingredients to achieve a good decorating consistency)
Chocolate Icing: I make cookies using a football shaped cookie cutter on college football Saturdays and then ice them with the chocolate icing. Save a little icing before you add the baking cocoa to form football laces. Combine 2 cups confectioners sugar, 4-5 tbsp. hot water and 3-4 tsp. baking cocoa.
Recipe by cookingwithauntjuju.com
Flamingo, fish and palm trees for my Florida family: