This is week eight in our 12 Cookies of Christmas series, and the girls are showing off our new baking tools courtesy of Gram and Aunt Lizzie. We are still using “old faithful”, my Mom’s 1959 Betty Crocker Picture Cookbook, although the back cover came off, a little too more love I guess.
This week we are decorating and icing simple butter cookies. The recipe describes these cookies “Crisp, with the true buttery flavor, but not too sweet” to counterbalance the Decorating Icing made of pure confectioners’ sugar.
Mix together thoroughly: 1 cup soft butter, 1/2 cup sugar, 1 egg
Stir in: 3 tsp. flavoring (vanilla lemon or almond extract)
Sift together and stir in: 3 cups sifted GOLD MEDAL flour, 1/2 tsp. baking powder
Chill dough. Roll ver thin (1/16″). Cut into desired shapes. Place on an ungreased baking sheet. Bake in 425 degree oven for 5 to 7 minutes. For our cookies, since the cutters were small, we cut the baking time down to 3 minutes. Cool completely on a wire baking rack before decorating.
Into 1 cup sifted confectioners’ sugar, stir just enough water( about 1 tbsp.) to make icing easy to force through pastry tube-yet hold its shape. Tint if desire with a few drops of food coloring. Pile into a pastry tube and squeeze. We just frosted our cookies and added sprinkles.
Please join Bridget for 12 Crafts of Christmas over at the Ivey League. This week she is making several different fun projects with chalkboard paint.
Here’s the ranking for our cookies for taste testers ages 3 to 10:
First Place: Chocolate Chip Bars
Second Place: Thumbprint Cookies
Third Place: Russian Tea Cakes
Fourth Place: Decorated & Iced Butter Cookies
Fifth Place: Finska Kakor (Finnish Almond Cookies)
Sixth Place: Pumpkin Cut-Outs
Seventh Place: Gingerbread Men, but these were my favorite!
Eighth Place: Scotch Shortbreads, but a favorite with the over 10 crowd. Great with coffee!