December 19, 2011

Christmas Cookies

Here you go, folks!  My favorite roll out sugar cookie recipe, just in time for Christmas!  The beauty of this dough is that you and the kids can roll out, bake, and decorate them immediately.  I like to bake a bunch, ice them in white, let them dry on the table overnight, then let the kids paint details on the next morning.

For Easter, you can make eggs and go to town decorating them in fancy colors and sugar crystals.  For autumn, you can swirl orange/red/yellow paint on leaf shapes.  For Christmas, the easiest thing to make is white snowmen with a hat, and features and buttons dotted on.  Green Christmas trees also work well, because you can use mini-M&Ms, nonpariels, or mini-red-hots as ornaments.

Enjoy!   :-b

1 c. butter
1 c. sugar
1 egg
2 tsp. baking powder
1 tsp. vanilla
3 c. flour

Cream butter, sugar, and egg.  Add baking powder and vanilla.  Gradually add flour.  Mix well.  Form dough into ball and roll out approximately a 1/4 portion onto floured surface.  Cut into shapes w/ cookie cutters.  Place on non-stick baking sheet or parchment paper on sheet.  Bake at 400 degrees for 5-7 minutes.

2 c. confectioners sugar
1 tbl. meringue powder
2-6 tbl. water

Beat confectioners sugar and meringue powder at low speed.  Add water slowly, 1 tbl. at a time, mixing well after each one until desired consistency is achieved (thick, but slightly runny).  Tint with PASTE food coloring (liquid food color will alter the texture).  Cover with plastic wrap or a wet paper towel to prevent drying out while using.  Apply with small spatula or artist's paint brushes.  Thin with warm water, if needed.

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