On the Seventh Day of Recipes my true love made for me...

Okay, I don't know about you, but I'm ready for some sweet treats! I mean isn't that partly what the holiday season is all about?! I mean, obvs! So, when I saw this recipe shared by my sweet friend Meeghan (Cali Girl In a southern world blog) I was all over it! I have to admit, I'm not a baker, so I'm happy to be sharing her homemade cookie recipe for you (and me!) So, lets get our fats pants ready!


Christmas Cookies with Frosting

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Ingredients:

3 cups all purpose flour

3/4 teaspoon Baking Powder

1/4 teaspoon salt

1 cup salted butter (softened)

1 cup sugar

1 egg (beaten)

1 tablespoon milk

1/2 teaspoon vanilla

Powdered sugar (for rolling out dough)

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Directions:

Sift together flour, baking powder, and salt. Set aside. In a large bowl, beat butter and sugar with an electric mixer until fluffy. Add egg, milk, and vanilla; beat to combine. With the mixer on low speed, gradually add the flour mixture until fully incorporated. Divide the dough in half, wrap in waxed paper and refrigerate for about 2 hours.

Preheat the oven to 375 degrees.

Sprinkle the surface where you are rolling out the dough with powdered sugar. Remove 1 wrapped pack of dough from the refrigerator at a time, sprinkle the rolling pin with powdered sugar, and roll out the dough to 1/4-inch thick. Cut into desired shapes. Place the shapes at least 1-inch apart on a greased cookie sheet or a cookie sheet lined with parchment paper. Bake for 7-9 minutes or until the cookies just begin to brown around the edges, rotating cookie sheet halfway through baking time. Allow cookies to cool for 3 minutes after removing them from the oven and then move to a wire rack to continue to cool completely. Serve as is or ice as desired.

Note: Move the dough around frequently when rolling out and cutting shapes to ensure that it is not sticking. If dough has warmed during rolling, put it back in the refrigerator for about 10 minutes to re-chill before trying to roll out again.

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royal icing:

3 ounces pasteurized egg whites

1 teaspoon vanilla extract

2 teaspoons lemon juice

4 cups confectioner’s sugar

In a large bowl combine egg whites, vanilla, and lemon juice until frothy. Add confectioner’s sugar gradually and mix with an electric mixer on low speed until sugar is incorporated and mixture is shiny. Turn speed up until mixture forms stiff, glossy peaks. This should take about 5-7 minutes. Add food coloring of desired. Transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using a storage bag, clip corner.

Frosting can be stored in an airtight container in the refrigerator for up to 3 days. Cookies can be stored in an airtight container for up to 1 week.

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And there you have it folks...the sweet buds are on high alert! Feel free to share! :)

Enjoy friends! Special Thanks to Meeghan for sharing this delish recipe with us!

Meg

xoxo

Meg HardyComment