This weekend I got busy in the kitchen making homemade Christmas cookies from scratch. They were so delish and got great reviews, so I thought I'd share with all of you.
If you're looking for some sweat treats to bring a Christmas party or even some edible gifts to share with your coworkers, try this great recipe for rolled sugar cookies and stackable icing.
Rolled Sugar Cookies
3/4 cup butter, softened
1 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
- In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
- Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
- Bake 6 to 8 minutes in preheated oven. Cool completely before decorating.
Sugar Cookie Icing
1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract
assorted food coloring
- In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy.
- If icing is too thick, add more corn syrup. (I ended adding more milk instead, for my desired consistency)
- Divide into separate bowls, and add food colorings to each to desired intensity, if desired.
- Dip cookies, or paint them with a brush. Icing dries hard within about 1 hour.
