| Print Traditional Decorated Christmas Cookies Recipe |  |
Traditional Decorated Christmas Cookies
These cookies are so fun to make if you have children. The recipe's instructions are easy to follow and most of the steps (other than grating the lemon peel) may be completed by the kids themselves. When they are finished, they make great decorations, if you can stop yourself from eating them all!
Ingredients:
| 3/4 cup Unsalted Butter softened |
| 1/2 cup Sugar |
| 4 Eggs 3 white, 1 whole |
| 1 tablespoon Lemon finely grated peel of |
| 1 teaspoon Vanilla |
| 1/4 teaspoon Salt |
| 2 1/4 cups All-Purpose Flour unsifted |
| 1 tablespoon Water (use 2 if req'd) |
| 1 lb Confectionery Sugar |
| Food Coloring various |
| Sprinkles |
Directions:
1. Beat together butter and sugar in small bowl with electric mixer until light and fluffy.
2. Beat in egg, lemon peel, vanilla and salt. Gradually beat in flour until thoroughly incorporated.
3. Add water, a few drops at a time, only until dough starts to come away from side of bowl. Wrap dough in plastic wrap.
4. Refrigerate until firm, about 2 hours.
5. Preheat oven to 350 F. Lightly grease 4 cookie sheets.
6. On lightly floured surface, roll out dough to 1/8 inch.
7. Cut out various shapes using cookie cutters or homemade cardboard patterns, or free- hand. Reroll scraps and cut out.
8. Make small holes with wooden pick if planning to hang cookies. Bake for 12 to 15 minutes or until beginning to brown around edges.
9. Remove cookies to wire rack to cool before decorating. Prepare icing: Beat egg whites in small bowl with electric mixer until foamy.
10. Slowly beat in the powdered sugar. Continue to beat untion thick and creamy. Add just enough water to get a good spreading consistency. Tint with food coloring, if you wish.
11. Spread evenly over cookies.
12. Decorate with glitter, sprinkles and cinnamon red hots.
2. Beat in egg, lemon peel, vanilla and salt. Gradually beat in flour until thoroughly incorporated.
3. Add water, a few drops at a time, only until dough starts to come away from side of bowl. Wrap dough in plastic wrap.
4. Refrigerate until firm, about 2 hours.
5. Preheat oven to 350 F. Lightly grease 4 cookie sheets.
6. On lightly floured surface, roll out dough to 1/8 inch.
7. Cut out various shapes using cookie cutters or homemade cardboard patterns, or free- hand. Reroll scraps and cut out.
8. Make small holes with wooden pick if planning to hang cookies. Bake for 12 to 15 minutes or until beginning to brown around edges.
9. Remove cookies to wire rack to cool before decorating. Prepare icing: Beat egg whites in small bowl with electric mixer until foamy.
10. Slowly beat in the powdered sugar. Continue to beat untion thick and creamy. Add just enough water to get a good spreading consistency. Tint with food coloring, if you wish.
11. Spread evenly over cookies.
12. Decorate with glitter, sprinkles and cinnamon red hots.