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Christmas Cookies
Butter Cookies
2 1/2 c. flour
1 c. sugar
1 c. butter, softened
1 egg
1 tsp. baking powder
2 tbsp. orange juice
1 tbsp vanilla
Frosting
4 c. powdered sugar
1/2 c. butter, softened
3 to 4 tbsp. milk
2 tsp. vanilla
decorations: food coloring, colored sugar, coconut, cinnamon candies
In large mixing bowl, combine all cookie ingredients. Beat at low speed, scraping bowl often, until well mixed 1-2 minutes. Wrap in waxed paper, refrigerate until firm 2-3 hours. Heat oven to 400*. Roll out dough, 1/3 at a time, on a well-floured surface to 1/4-inch thickness. Cut with cookie cutters. Place 1 inch apart on cookie sheets. If desired, sprinkle colored sugar on some, or bake and decorate later. Bake for 6-10 minutes or until edges are lightly brown. Cool completely. In small mixing bowl, combine all frosting ingredients. Beat at low speed, scraping bowl often, until fluffy 1-2 minutes. Frost and decorate cookies.
Orange-spiced Gingerbread
1/3 c. firmly packed brown sugar
1/3 c. butter, softened
2/3 c. light molasses
1 egg
2 tsp. grated orange peel
2 3/4 c. flour
1 tsp. ginger
1/2 tsp. baking soda
1/2 tsp. salt
Frosting
4 c. powdered sugar
1/2 c. butter, softened
3-4 tbsp. milk
2 tsp. vanilla
In large mixing bowl, combine brown sugar, 1/3
c. butter, molasses, egg, and orange peel. Beat at medium speed, scraping bowl often,
until smooth and creamy 1-2 minutes. Add all remaining dough ingredients. Reduce mixer
speed to low. Continue beating, scraping bowl often, until well mixed 1-2 minutes. Cover;
refrigerate 2 hours. Heat oven to 375*. On well-floured surface, roll out dough, 1/2 at a
time, to 1/4 inch thickness. cut with 3 or 4 inch cookie cutters. Place 1 inch apart on
greased cookie sheets. Bake for 6-8 minutes or until no indentation remains when touched.
Cool completely. In small mixing bowl, combine all frosting ingredients. Beat a low speed,
scraping bowl often, until fluffy 1-2 minutes. If desired, color frosting with food
coloring. Decorate cookies with frosting.
These cookies look great hanging on a Christmas tree. Use a toothpick to make holes near
the top while the cookies are still hot. After decorating, thread string through hole and
hang.
Cookie Containers
Cover coffee cans with wrapping paper, glue it
to the can and lid.
Use rolled-oat or corn meal boxes, cover as coffee can
Apothecary jars make very nice cookie containers. Trim with gold braid or ribbon
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