Holiday Sugar Cookies always conjure up great food memories for me. From mixing the dough, rolling, cutting, baking and decorating cookies, Great Grandma Rose, Grandma Esther, Aunt Diane, my sister Kathy, and of course Mom Shirley, worked as a team orchestrating the production.
When I was old enough to have an actual role in this family tradition I was given the job of decorating the cookies with bright special gem colored sugars and eventually moved up to rolling the dough and cutting the cookies. I still have the vintage cookie cutters we used all those years ago and proudly use them today! And Santa loves them!
A holiday memory and taste that will not be forgotten, I’m hoping you’ll make these with your family this year and start your own seasonal tradition. This recipe is just not for the holidays but perfect for rolled out cookies all year long.
Holiday Sugar Cookies
Approximate servings: 3 dozen
Ingredients: 2 1/4 cups sifted all-purpose flour 1/4 teaspoon salt 2 teaspoon baking powder 1/2 cup unsalted butter softened 1 cup sugar 2 eggs, beaten 1/2 teaspoon vanilla 1 tablespoon milk
Directions: Preheat your oven to 375 degrees.
Sift the flour, salt and baking powered together. If you don’t have a sifter, use a whisk and mix well in a large bowl. Cream butter and sugar together, add the eggs and vanilla, then add dry sifted ingredients, and the milk. Mix well and shape into a compact disc. Wrap and chill slightly.
Roll out on a floured cutting board to about 1/4 inch thickness. Use your favorite cookie cutters, or a small juice glass inverted upside down, to cut the perfect holiday cookie. Dust off any excess flour with a pastry brush and place cookies on nonstick baking sheets. Decorate by sanding sugar of assorted colors or leave them plain and decorate when cooled with icing. Bake for 10 minutes.
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