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Week #13: Christmas Cookies with Yuletide Frosting

12 Dec

Chef Jonathan’s Part:

I was very excited for this week, because these are my favourite Christmas cookies of all time! The icing is so sweet, combined with the nice subtle butter cookie underneath, the perfect combination! My Mom and I would make these all time, and I would usually just decorate them, while she did everything else…..Not until this year, did I realize how much work it is. Not to throw you off from making these, but it’s quite the process. But it just makes you appreciate the cookie all the more! These are always a huge hit wherever you take them, I took them to Church on Sunday, and they were gobbled up so quickly! I totally recommend this recipe, but make sure you dedicate a whole day to making them.

Karen’s Part:

The cookie recipe today is a recipe that’s stood the test of time for our family baking and making Christmas cookies.  I used to make these with my mom and sisters and I then made them with my kids.  It’s not a revolutionary recipe but it’s a good one.

I tend to be lazy when it comes to decorating these cookies.  That’s why I have mine decorated with white frosting and colored sugars, etc.  It’s also more fun done as a family event and not by yourself in the kitchen.  But the taste is still the same and each time I bite into one, it takes me back to my childhood and trying to sneak one so my mom wouldn’t say, “How many of those have you had?”  🙂

 

Here’s the recipe:

Christmas Cookies                  oven: 350 degrees

1 C soft butter             2 eggs

2/3 C sugar                 3 C flour

2 T vanilla                   ½ t salt

 Cream the butter.  Add sugar, vanilla and eggs and mix well.  Add the flour and salt.  Roll into a log, cover with wax paper and chill for 2 hours.  Roll out ¼ of the dough at a time.  Cut into shapes with Christmassy cookie cutters.  Place cookies on baking sheet covered with parchment paper.  Bake about 10 minutes.  Place on wire racks to cool. 

 Yuletide Frosting (to cover the cookies)

½ C butter (Room temp).                  2 t vanilla

½ C milk                                         confectioner’s sugar (as much as needed to make a stiff frosting.)

 Cream the butter.  Add the milk and sugar alternately creaming them until thick enough to spread.  Stir in vanilla.  Add colours as desired.  Decorate and put in the fridge to keep the frosting stiff.

 

 

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