Holiday cookie recipes

Adam Robison | Buy at photos.djournal.com Rose McCoy rolls a disc of cookie dough out between two "precision sticks," which keep the dough an even 1/4-inch thickness.

Adam Robison | Buy at photos.djournal.com
Rose McCoy rolls a disc of cookie dough out between two “precision sticks,” which keep the dough an even 1/4-inch thickness.

Roll-Out Cookies

2 sticks unsalted butter or margarine, softened

1 1/2 cups sugar

1 egg

1 1/2 teaspoons clear or pure vanilla extract

1/2 teaspoon almond extract (optional)

2 3/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

Preheat oven to 350 degrees. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Beat in egg and extracts.

Combine flour, baking powder and salt; add to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough.

Divide dough into 2 balls. On a floured surface (or on a piece of parchment paper), roll each ball into a circle that’s 1/4-inch thick. Dip cookie cutter in flour before each use.

Bake cookies on an ungreased cookie sheet (or on a cookie sheet lined with parchment paper) for 8 to 11 minutes or until cookies are lightly browned.

Makes about 3 dozen 3-inch cookies.

Buttercream Icing

1 1/3 cups solid shortening

2 teaspoons clear vanilla

2 pounds confectioner’s sugar

1/2 cup water

In a large bowl, beat shortening with an electric mixer. Add vanilla. Gradually add sugar, 1 cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. Gradually add water and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

Makes 5 cups.

Poured Cookie Icing

1 cup sifted confectioner’s sugar

2 teaspoons milk

2 teaspoons light corn syrup

Place sugar and milk in a bowl. Stir until thoroughly mixed. Add corn syrup and mix well. When using this icing on cookies, allow it to dry for 24 hours before stacking cookies.

Makes about 1/2 cup.