Like Christmas lights, shiny packages and scents of evergreen, Christmas cookies hold their own special magic this time of year. We give and receive them as gifts, hang them on Christmas trees, and shape them into angels, trees, bells, and santas. We don't mind taking the extra time to brighten them with colored frostings and decorations.
If you enjoy giving cookies as gifts, sturdy cookies that won't crumble easily are a good choice. Today's recipes include Lemony Cut-out cookies, which are fun to eat or may turn into ornaments. Just remember to make a hole in the top of each cookie before baking if you plan to hang them on the tree.
LEMONY CUTOUT COOKIES
l cup butter or margarine, softened
2 cups sugar
3 eggs
2 tablespoons buttermilk
5 cups all-purpose flour
l teaspoon baking soda
l teaspoon grated lemon rind
l teaspoon lemon extract
Royal icing (recipe follows)
Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add buttermilk, and beat well. Combine flour, soda, and lemon rind; gradually stir into creamed mixture. Stir in lemon extract. Chill dough several hours or overnight.
Roll dough to l/8-inch thickness on a lightly floured surface; cut out with shaped cookie cutters. (Place unused dough in refrigerator.) Place cookies l inch apart on lightly greased cookie sheets. Bake at 400 degrees for 6 to 7 minutes or until edges are lightly browned. Remove cookies, and cool completely on wire racks. Repeat procedure with remaining dough. Decorate as desired with royal icing. Yield: about 4 dozen (5-inch) cookies.
ROYAL ICING
3 egg whites
l/2 teaspoon cream of tartar
l (l6-ounce) package powdered sugar, sifted
Red and green paste food coloring (optional
Combine egg whites (at room temperature) and cream of tartar in a large mixing bowl. Beat at medium speed of an electric mixer until frothy. Gradually add powdered sugar, mixing well. Beat 5 to 7 minutes. Color portions of icing with paste food coloring, if desired. (Icing dries very quickly; keep covered at all times with plastic wrap.) Yield: about 2 cups.
SWEDISH GINGER COOKIES
l cup butter or margarine, softened
l l/2 cups sugar
l egg
2 tablespoons molasses
l tablespoon water
3 l/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
l teaspoon ground ginger
l/2 teaspoon ground cloves
Red and green candied cherries
Almond slices
Cream butter; gradually add sugar, beating until light and fluffy. Add egg, molasses, and water; mix well. Combine flour, soda, and spices; add to creamed mixture, mixing until blended.
Roll dough to l/8-inch thickness on a lightly-floured surface. Cut dough with a 2-inch round cutter. Decorate with cherries and almond slices arranged in a flower design. Place on lightly greased cookie sheets; bake at 350 degrees for 8 minutes. Cool on wire racks. Yield: about 9 dozen.
CHILDHOOD THUMBPRINT COOKIES
l cup butter or margarine, softened
2/3 cup sugar
2 egg yolks
l/2 teaspoon vanilla extract
2 l/4 cups all-purpose flour
l/2 teaspoon salt
Chocolate frosting (recipe follows)
Cream butter; gradually add sugar, beating until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in vanilla.
Combine flour and salt; add to creamed mixture, mixing well. Chill.
Roll dough into l-inch balls; place balls about 2 inches apart on ungreased cookie sheets. Press thumb in each ball of dough, leaving an indentation. Bake at 300 degrees for 20 to 25 minutes; do not brown. Allow to cool on wire racks. Place about l/2 teaspoon chocolate frosting in each cookie indentation. Yield: 3 l/2 dozen.
CHOCOLATE FROSTING
l cup sugar
l/4 cup cocoa
l/4 cup milk
l/4 cup butter or margarine
l/2 teaspoon vanilla extract
Combine sugar, cocoa, and milk in a heavy saucepan. Bring to a boil, and boil l-l/2 to 2 minutes, stirring constantly. Remove from heat; stir in butter and vanilla. Beat until mixture is of spreading consistency. Yield: l cup
