Experimented for the first time with cookie cutters over the holiday season, and I must say there's a lot more than meets the eye. While I do call these Christmas cookies, this recipe is great to use for any shaped cookie cutters and makes about 12-18 cookies, depending on the size of the cookie cutters.
A word to the wise on cutters: try to go for simpler shapes. The more complicated ones with intricate designs tend to not come out as planned.
Icing: This is enough for 15 to 18 cookies. Liquid or paste dyes will work. - 1 cup confectioners' sugar
- 1 egg whites
- 3 or 4 drops of freshly squeezed lemon juice
- Food coloring
Mix the sugar, egg white, and lemon juice in a small bowl until smooth and creamy. It should have the consistency of heavy cream (you may need to add a bit more sugar). Add desired food coloring.
Sugar Cookies: - 1/2 cup butter
- 1 cup sugar
- 1 egg, beaten
- 1/4 cup milk
- 1/4 teaspoon vanilla, nutmeg or any other flavoring
- 2 cups flour
- 2 teaspoons baking powder
Cream the butter and sugar. Add the egg, milk and flavoring. Sift flour. Mix baking powder with 1 cup flour, combine mixtures, then add the rest of the flour. Chill for at least 39 minutes. When rolling the cookies, generously flour the board and rolling pin. Roll to about 1/4 inch thick. Cut into desired shapes. Sprinkle with sugar, cinnamon, chopped nuts. Bake in a moderately hot oven, 375 degree F., 8 to 10 minutes.
