We've finished another batch of Christmas cookies.
By the time we are done we should be able to feed Santa and an entire army of elves.
The kids had a blast decorating these cookies and they are pretty tasty too.
'Tis the season for sharing so here's the recipe for these cookies and the frosting.
1 stick of butter softened
1 cup sugar
2 eggs, lightly beaten
2 cups flour
3 tsp baking powder
1 tsp vanilla extract
Step 1. In a large bowl cream together butter and sugar. Slowly add in the eggs and vanilla extract until well blended.
Step. 2. In a medium bowl sift together flour and baking powder.
Step 3. Slowly stir the dry ingredients from the medium bowl into the large bowl and mix until dough forms and pulls away from the side of the bowl.
Step 4. Cover and chill for at least 1 hour or overnight.
Step 5. Preheat the oven to 375 degrees.
Step 6. Divide the dough in half into 2 balls.
Step 7. On a lightly floured surface, roll one ball to about 1/4 inch thick
Step 8. Cut out shapes and place onto an ungreased cookie sheet. Bake for 7-9 minutes. Let cool before adding icing.
*This is not my recipe. I found this recipe online and liked it even better than my own.
2 sticks butter, room temperature
2 cups Crisco shortening
1 teaspoon butter flavoring (Wilton’s makes the best flavored version)
1 taspoon pure vanilla extract (I use Wilton’s Clear Vanilla)
1/2 teaspoon almond extract
2 pounds powdered (confectioners) cane sugar
1/2 teaspoon salt
1 tablespoon meringue powder (optional but the texture will be smoother)*
Water as necessary (I usually add about 2 tablespoons but you may need more or less depending on the humidity in your neighborhood)
Step 1. In the mixer, mix butter, Crisco shortening, and salt together to incorporate, about 5 minutes on low.
Step 2. Add almond, butter and vanilla extracts. Mix together well. Add about 1 pound of powdered sugar and the meringue powder and mix.
Step 3. Add 1/2 cup of powdered sugar at a time and mix until you get the consistency you want.
Step 4. Add a little milk, a teaspoon at a time, if necessary to thin the frosting. Blend well on low for several minutes.
Use immediately or cover and refrigerate. NOTE: Buttercream Icing will last for weeks as long as it is well sealed.