Ingredients: |
Ingredients: Cookies:
¾ cup butter or margarine, softened
1/3 cup granulated sugar
1/3 cup firmly packed brown sugar
1 egg
1 teaspoon mint extract
2 cups all-purpose flour
¾ teaspoon baking soda
1/3 cup finely ground walnuts
Icing:
5 cups confectioners sugar
½ cup plus 1 Tablespoon milk
Green, red, orange and blue paste food coloring
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Directions: |
Directions:For cookies, cream butter and sugar in a large bowl until fluffy. Add egg and mint extract, beating until smooth. In another large bowl, sift together flour and baking soda. Stir flour mixture and nuts into creamed mixture, mixing until a soft dough forms. Cover and chill 1 hour.
Preheat oven to 350º. On a lightly floured surface, use a floured rolling pin to roll our dough to ¼-inch thickness. Cut dough with a Christmas light shaped cookie cutter. Alternately, draw a Christmas light shape onto sturdy plastic, cut out, then use a sharp knife to cut around the shape. Transfer to a greased baking sheet. Use a drinking straw to make a whole at the bottom of each cookie, if desired.
Bake 8 to 10 minutes or until cookies are light brown. Cool completely on a wire rack.
For icing, beat sugar and milk in a large bowl until smooth. Divide icing evenly into 5 small bowls. Leaving 1 bowl white, tint remaining bowls green, red, orange and blue. Drizzle icing onto cookies leaving the end without icing. Allow icing to harden. Store in an airtight container.
Makes about 2 dozen cookies.
These are Emma's traditional leave-for-Santa cookies. |
This recipe for Christmas Light Cookies is from