Xmas Cookies

Christmas cut-out cookies are classics. Mom always made these cookies and would put us kids to work in rolling out the dough, cutting out the cookies, and carefully lifting the cookies onto the cookie sheet. Then, Mom would further occupy our Christmas break by making us frost and decorate these cookies. But these time-consuming cookies are so delicious, that it is worth the time to make them.

This recipe is quite similar to this one. But one important difference for this recipe is that it uses confectioner's sugar, resulting in a lighter cookie. The dough needs to be made ahead and chilled for a bit. The chilled dough is overall easier to work with, so if the dough becomes too sticky, put it back in the refrigerator for a bit. The recipe calls for self-rising. To make your own self-rising flour, add 1/2 teaspoon baking powder and 1/2 teaspoon salt for each cup of all-purpose flour.

Xmas Cookies 

• 1 cup soft butter
• 1 1/2 cup confectioner's sugar
• 1 egg
• 1 tsp. vanilla
• 1 tsp. almond extract
• 2 1/2 cups self-rising flour
• Confectioner's Sugar Icing 

Mix the butter, sugar, egg, vanilla, and almond extract well. Blend in flout. Cover and chill for 3 hours. Divide the dough in half. Roll out one half to 3/16 inch thickness on a floured surface. Cut with cookie cutters. Bake at 375 for 7-8 minutes or until the edges are golden. Cool on a wire rack.

Make the icing by combining 2 cups confectioner's sugar with 3 tablespoons of milk and 2 teaspoons of vanilla. Adjust the amount of sugar or milk to get desired consistency. Add food coloring, if desired. Frost and decorate cookies. Enjoy!