Monday, December 20, 2010

Christmas Cookies

 I'm not a big fan of the Christmas cut-out cookie.
Unless it is made with my mom's recipe.
In that case, bring on the cookies...lots of them.


 The recipe mom uses is flawless.
Tastes delicious, doesn't puff up when baked,
- thereby creating cookie globs instead of cookie shapes -
a beautiful vessel for icing and sprinkles and keep well for all of the Christmas season.

Over the river and through the woods to Grandmother's house
(for cookie day)we go.

Bakers sufficiently clad...


 Stick with the pictures here, folks. The recipe is at the end.

Baby sufficiently occupied...



Kitchen sufficiently mussed...


All systems "go."
It's time to bake cookies!

I whipped together a batch of Aunt Nona's Crescent Cookies...
before we got to the main event.


We made the dough and then popped it into the fridge to chill for an hour.
In the meantime, what better to do than build a fire and gather 'round for a story and candy canes?


 The hour passes pleasantly...
we cut out stars and cats, angels, bells and Swedish horses.
Bake and...


D E C O R A T E.


Every year I look at the sprinkle-laden, technicolor cookies and think,
"well...they're not too cute, but at least they'll taste good."
And guess what? I'm wrong. Every time.
Yeah, they taste good. They taste great.
But they're so, so, so cute!
Even the ugly ones.
It might be a case of that phenomenon, "itssouglyitscute."
Whatever the reason, they brighten up a cookie platter or cake stand like nothing else.


And the crescents turned out perfectly flaky and newly festive.
Because, instead of plain icing sugar, I added colored sprinkles to the topping.

I realize I'm using an old pepparkakor (Swedish gingersnaps) tin.
It was just too cute not to use.


Butter Cut-Out Cookies

from Susan Branch

2 cups butter -- softened
1 1/2 cups sugar
4 egg yolks
2 teaspoons vanilla
4 1/2 cups unbleached flour
1/2 teaspoon salt

Preheat oven to 350 degrees. With an electric mixer cream together butter and sugar. Add egg yolks and vanilla and mix well. Sift flour and salt together and beat into butter mixture until well mixed.
Roll dough into a ball and refrigerate, covered, for about an hour.
Roll dough onto a floured surface into about a 1/2 inch thickness. Cut out cookies using cookie-cutters.
When ready to bake, use an ungreased cookie sheet and place cookies 1 inch apart. Bake for about 10 minutes, but do not brown them. Remove cookies from cookie sheet after cooled. Decorate, if you like. Makes 6 to 8 dozen.

For the frosting we just mix confectioners sugar with milk until we get the consistency we want. It takes a whole lot of sugar and just a bit of milk (you can use water instead if you want).


You wont find a better cut-out cookie recipe.
I'm pretty sure of this.
: )

2 comments:

Cupcake Mama said...

My grandmommie made crescents every year for me when we had Christmas on their ranch in Texas...and she usually stashed a few in the freezer too for the next time I came for a visit. That was "my" cookie! Hop over to my blog---I posted about some of her Christmas things just today.

Paula said...

The cookies looks deliciuos!