Christmas Cookies

We love decorating sugar cookies.  We try to do it every Christmas.  Sometimes we get creative.  Often the cookies get way over frosted and over sprinkled, but they all taste good.  It is a Christmas tradition carried over from my childhood and it's one of my favorites.  For years I tried to use my mom's sugar cookie recipe, but could never get it to work very well.  Then I tried a recipe on the back of a Gold Medal flour bag.  It makes soft, tasty cookies that are great alone, or dipped in something.  And they stay good for quite a long time. 

I also make homemade frosting because it tastes way better than the store bought stuff.  My recipe uses 4 ingredients, so it doesn't have the weird taste from whatever extra stuff they put in frosting to make it shelf stable.

 

 

Here's the recipe in case I lose it, or in case anyone who actually reads this blog is looking for a fantastic sugar cookie recipe.

"To Roll or Not to Roll" Sugar Cookies
1 cup sugar
1 cup butter or margarine, softened (I always use butter)
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/3 all-purpose flour
1/2 teaspoon baking soda

Heat oven to 375 degrees
FOR NO-ROLL COOKIES:
In large bowl, beat white granulated sugar and butter on low speed or with spoon until light and fluffy. Stir in vanilla, almond extract and egg. Stir in flour and baking soda.

Shape dough by teaspoonfuls into balls. On ungreased cookie sheet, place 2 inches apart. Flatten with bottom of glass dipped in sugar.

Bake 9 to 11 minutes or until set. Immediately remove from cookie sheet to cooling rack.

FOR ROLLED CUTOUT COOKIES:
Use 1 1/2 cups powdered sugar instead of 1 cup sugar.

In large bowl, beat powdered sugar and butter on low speed or with spoon until light and fluffy Stir in vanilla, almond extract and egg. Stir in flour and baiting soda. Cover and refrigerate at least 2 hours.

Divide dough in half. Roll each half /4 inch thick on lightly floured surface. Cut into desired seasonal shapes with 2 to 2 1/2-inch cookie cutters. If cookies will not be frosted, sprinkle with sugar. On ungreased cookie sheet, place cutouts 2 inches apart.

Bake 7 to 8 minutes or until edges are light brown. Immediately remove from cookie sheet to cooling rack.