Christmas Cookies

One of my earliest baking memories was making Christmas cookies every year with my family.  We've used the same recipe for as long as I can remember, from the same old cookbook that continues to reside in my parents' kitchen cupboard (and that I've already claimed as part of my inheritance someday).  We've had a few fun stories and odd traditions evolve over the years as my siblings and I get older, but the cookies always stay the same.

The wonderful thing about this recipe is that it uses almond extract.  It gives these cookies a little bit more of a kick than most sugar cut out cookies.  It also makes them slightly addictive (at least to me!)!  Hopefully you enjoy them just as much as me and my family have over the years!

Betty Crocker's Sugar Cookies

INGREDIENTS
1 1/2 cups powdered sugar
1 cup butter (I use unsalted), softened
1 tsp. vanilla extract
1/2 tsp. almond extract
1 egg
2 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. cream of tartar

Mix together powdered sugar and butter until well blended.  Add in extracts and egg.  Mix in the remaining ingredients. Once the dough has been mixed together, shape into a ball, cover, and refrigerate for 2 or more hours.

Preheat oven to 400 degrees F.  After dough has chilled, roll out on a floured (or powdered sugar-ed) surface and cut out shapes as desired.  Place on an ungreased cookie sheet and bake for 5-6 minutes, or until slightly golden around the edges.

For icing, I use a simple powdered sugar and milk glaze.  It's very sweet, but it hardens well and takes far less time than royal icing.  It isn't as easy to decorate with as royal icing, so don't expect intricate designs if you take this icing route!  But...it's our tradition, so we always make the best decorations we can with our powdered sugar glaze!

That's it for today.  I hope you all have an excellent holiday season whatever holiday you celebrate!

Merry Christmas Eve...and Merry Baking :)

Riley