Merry Almost Christmas!
My family has Christmas dinner on the 24th every year so it’s almost time for the festivities to start at my place. Things have been very hectic with shopping and prepping for dinner and guests the last couple days. Also, if you’re from Edmonton, you know that we have been hit with a ton of snow (again) so the roads have been awful. Regardless, while I was out running errands the last few days, I couldn’t help but notice how nice people have been – cars letting each other in, people offering for you to go in front of them in lineups, etc. It definitely put a smile on my face since that’s what Christmas should really be about. Also, we have raised over $2,500 for Mark in Ukraine! I have been very impressed with how kind and generous everyone has been this holiday season.
In the spirit of Christmas, I wanted to share another cookie recipe for the holidays. Sugar cookies are a staple for me. I think they’re great for this time of year (and any time of year) since they make excellent gifts if packaged up in a nice tin. Decorating them can also be really fun with a group of friends or even kids (just put icing in squeeze bottles which makes it easier to handle for kids). For now, I am posting a basic sugar cookie recipe that you can either cut out using the cookie cutter of your choice and bake or you can sandwich the cookies with good quality preserves. I will post a royal icing recipe and some tips on decorating soon, so stay tuned.
Enjoy the cookies and have a wonderful Christmas!
By December 23, 2012Published:
adapted from a Martha Stewart recipe
- 4 cups flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup unsalted butter room temperature
- 2 cups sugar
- 2 eggs large
- 2 tsp vanilla extract
- 2 tsp lemon juice
- 2 tsp lemon zest
- Sift together dry ingredients: flour, baking powder and salt.
- Use an electric mixer to cream together butter and sugar until light and fluffy. Add eggs and beat to combine.
- Add dry ingredients to butter mixture and beat to combine. Add in vanilla, lemon juice and zest. Mix until a smooth dough forms. Shape dough into 2 disks, cover in plastic wrap and chill until firm - 30 mins to 1 hour.
- Roll out dough on a floured surface to 1/8" thick.
- Cut out shapes using cookie cutters of your choice and place cut-outs onto a parchment-lined baking sheet. Before baking, chill until firm - about 15 minutes. Meanwhile, preheat oven to 325F.
- Bake cookies for about 8 - 10 minutes. The edges of the cookies should be a light, golden brown.
- If your dough becomes too warm and soft once you roll it out, chill the rolled dough before cutting with cookie cutters. This will help to make sure the dough can be easily removed from the cutters without distorting its shape.
- Rolling the dough in between two pieces of parchment paper (lightly floured) helps to prevent the dough from sticking.
- If making sugar cookie sandwiches, cut out holes in one half of your cookies using a small cutter. Lightly brush the cookies with the holes with water and sprinkle with granulated sugar before baking. Once completely cooled, assemble into sandwiches, placing preserves of you choice in the middle.
- Non-sandwiched cookies can be stored in an airtight container for up to 2 weeks or in the freezer for up to 2 months.