Wednesday, December 24, 2014

My favorite family recipe for Christmas cookies, best frosted cookies ever

My grandmother made these cookies with me when I was little and my family still makes them every year.  Delicious with or without frosting!  Merry Christmas

Grandma Michelle’s  - Christmas Cut Out Cookies

  • ·      Heavy duty mixer
  • ·      Rolling pin
  • ·      Cookie cutters
  • ·      Large flat surface to roll on, or use a big cutting   board w/ a wet towel under it to keep it still
  • ·      Cookie Sheets, lined with parchment paper
  • ·      Rolling pin
  • ·      Plastic wrap
Ingredient List
·       5 sticks of butter (salted)
·       2 boxes of powdered sugar a.k.a. confectioners (not granulated), 1-lb each box
·       8 cups of flour
·       1 teaspoon (tsp) cinnamon
·       1 teaspoon (tsp) baking soda
·       ¼ cup milk
·       1 teaspoon vanilla
·       Sprinkles for decorating

Cookie Dough Directions
Start with room temperature butter, soft but not melted.
Using a heavy duty mixer,
·       Combine 1 lb butter and 1 lb powdered sugar until creamed
·       Add 4 eggs, and mix well
In a separate bowl,
·       Add 7 cups of flour, 1 tsp cinnamon, 1 tsp baking soda
·       Mix well
Add the flour to the mixer  ~ 1.5 cups at a time, mixing after each addition. The dough will be stiff.The dough needs to be refrigerated prior to rolling it out, so wrap it well in plastic wrap, and keep it up to 2 days in the fridge.  The dough also freezes well if precautions are taken to avoid freezer burn.
Rolling and Baking
·       Let the dough warm slightly.
·       Place a cup of flour in a shallow bowl & use it for dusting the dough and cookie cutters to prevent sticking.
·       Roll the dough out evenly, about 1/3” deep.  If cookies are different heights they will cook at different rates.
·       Bake at 350° until golden on the edges, ~ 11 minutes depending on thickness
Start with room temperature butter, soft but not melted.  Cookies must be cool before frosting.Using a mixer, cream butter and sugar.  Add vanilla.  Add a splash of milk at a time and mix. The frosting should be a bit stiff but spreadable.

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