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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Smith Family Christmas Butter Cookies (cut out) Recipe

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This recipe for Smith Family Christmas Butter Cookies (cut out) is from From Desert to Vineyard, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. sugar
½ c. butter (1 stick)
1 egg
2 T. evaporated milk
1 tsp. vanilla and ¼ tsp. almond extract
2½ c. sifted flour (2¾ c. is better)
1 tsp. baking powder

Icing:
lots of powdered sugar, depending on how many colors you want
Milk
½ tsp. vanilla extract
¼ tsp. almond extract
food safe color tints
Directions:
Directions:
Sift flour, baking powder and salt together. Cream butter and sugar, adding egg until frothy. Add part of flour with 1 T. evaporated milk (with vanilla in milk). Add the rest of flour and milk and almond extract. Mix well and chill for 2 hours or overnight. Cut out in desired shapes. Bake 12 minutes at 400º Ice with powdered sugar icing.

Icing: Sift ½ c. powdered sugar with 1 T milk at a time. Add vanilla and almond extract. Pour into muffin cups and tint each cup a different color, as desired.
Number Of Servings:
Number Of Servings:
16-24 cookies, depending on size
Personal Notes:
Personal Notes:
A Smith family holiday tradition shared with the Murray family, too. Hours can be spent decorating and customizing cookies; shared time together.

 

 

 

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