At Christmas time I love to make cookies and other sweet goodies for friends and family. I especially enjoy making a large spread of goodies for my hubby to take to his work. It has become a tradition. Now that Grace is old enough to help me in the kitchen, it adds a new joy to this tradition. This year my sweet sister in law, Stephanie, shared her family Christmas cookie recipe. For years it has been a tradition for her children to make them. She has passed the tradition to my family.
This is the best recipe! The cookie is not too sweet; it is more like a shortbread. When the icing is added, it is the perfect amount of cookie and sweet. I love them! Grace and I will be making these cookies, carrying on the tradition. The cookies will be made ahead of time and then I am taking them to a friend’s home. The plan is to let her eldest three daughters help Grace decorate the cookies. I am providing all the icing and fun decoration, which include tons of red and green sprinkles. Ranging in ages from 2 1/2 years to 6 years, the girls will have so much fun and memories will be made. It will be fun sharing this tradition with friends. Isn’t that what the season is about: celebrating Christ’s birth with friends and family, enjoying the season, and creating wonderful memories?
These cookies freeze extremely well. When you are tired of eating cookies, bag them up and put them in the freezer. Then once the holidays are over and you are a little sad all your Christmas decorations are put away, run to the freezer and help yourself to one more Christmas cookie. I know it will bring a smile as you remember the fun you and your children had making them.
Christmas Cookie Dough
- 1/2 cup Crisco
- 1/2 cup butter (real butter), softened to room temperature
- 2 cups sugar
- 2 eggs
- 1 cup sour cream
- 5 cups all-purpose flour (sift your flour)
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp vanilla
Start with eggs; add Crisco, butter, and sugar. Then add the remainder of the ingredients. Once the dough is mixed together, roll into a large ball, wrap in plastic wrap, and refrigerate. (You can refrigerate overnight.)
When ready to make the cookies, roll the dough out on a well floured surface, and keep your rolling pin floured. Cut out your cookies and place on prepared cookie sheets. Bake at 375 for 10 minutes. (We don’t like ours brown and crispy, but golden and a little softer. Cook to your preference.)
- 1/3 cup soft butter (real butter)
- 1/4 cup of milk (You may need to add more, for the consistency you want.)
- dash of salt
- 3 cups confectioner’s sugar, sifted
- 1 tsp vanilla
- food coloring
Mix butter with salt and 1 cups sugar until light and fluffy. (This may take a little while, wait for it!) Add the remaining sugar and milk, alternating , beating until very smooth and of spreading consistency. Keep beating a little while after you think it is done, just to be safe. Add vanilla. Then, divide into bowls and add food coloring as desired. Frosting will harden as it dries on the cookies. Once they are dry, they are easily frozen if you are not going to eat them in the next week or so.
I am excited to see what your family is cooking up this Christmas season. Do you have a cookie tradition? If so, do tell.
Remember to link up your recipe to this week’s blog carnival and thank you for joining us for Tempt My Tummy Tuesday At The Well.
Photo credit: istockphoto.com
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