Christmas Cookies Recipe
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Category: |
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Ingredients: |
Ingredients: 1 cup Land o' Lakes margarine
1 1/2 c. powdered sugar
1 egg
1 tsp. vanilla
2 1/2 c. flour
1 tsp. baking soda
1 tsp. cream of tartar
1/4 tsp. salt
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Directions: |
Directions:Cream margarine and powdered sugar together until light and fluffy. Add egg and vanilla. Beat well. Sift remainder of dry ingredients together and add. Dough will be soft. Cover tightly with plastic wrap and chill several hours or overnight.
Roll out small amount of dough on a lightly floured surface. Roll fairly thin - too thick and the cut out cookies will be too puffy and their shapes will be indistinct. Dust the rolled out dough lightly with flour and cut out with cookie cutters dipped in flour. Transfer to parchment lined cookie sheets and bake at 375º until set and just barely browned- about 8 minutes. DO NOT OVERBAKE! Transfer to racks to cool.
To prevent tough cookies as a result of too much flour, reserve the scraps from each "rolling" session until all the dough has been rolled and cut out. (Cover the pile of dough scraps with plastic so the dough doesn't dry out.) Then gently knead the scraps together and roll / cut out as before.
After they are cooled, frost with powdered sugar & milk frosting and decorate as you like. A bit of soft butter added to the frosting gives it a good flavor. (Traditionally, the frosting was kept white. In some more modern households we understand that folks actually tint the frosting :-) Store cookies in an airtight container.
This recipe is usually doubled at most Lamb households! The dough freezes well as do the unfrosted cookies. |
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Personal
Notes: |
Personal
Notes: Mom discovered this recipe many years ago in a newspaper. It was called "Trixie Treats." It has become the family gold standard Christmas cookie recipe in the years since. Most of us have fond memories of Christmas cookie decorating sessions with frequent, and largely ineffective, instructions NOT to lick our fingers when handling the decorations. Most of us also remember eating so much raw dough that the mere mention of it would make us distinctly queasy for at least a day or two!
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