It’s finally the holiday season! December is here! I spent Friday decorating the office at the Ministry, and in order to further the Christmas spirit, I decided to make classic Christmas sugar cookies with buttercream icing. Sacrificing my 4 am morning run for cookie making seemed like a good plan!
The supermarkets here are not like Wal-Mart, and you can’t buy food coloring at them. With my lack of transportation and a tight schedule, I decided to just go with natural colors and make snowflakes, to go along with the dozens of snowflakes that I had cut out to decorate the office. The only color of sprinkles that I found at the store I went to was silver, so that seemed perfect. Maybe I should have gone with stars instead of snowflakes, seeing as the icing turned out rather yellow, since I forgot to get clear vanilla… Regardless, these cookies turned out delicious and were a huge hit in the office! I was told, “Ya te puedes casar,” basically that I am now able to get married, since I can cook well.
Rolled Sugar Cookies
Makes about 5 dozen
1 1/2 cups butter, softened
2 cups white sugar
1 teaspoon vanilla
5 cups flour
2 teaspoons baking powder
1 teaspoon salt
In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs and vanilla. Stir in the flour, baking powder, and salt.
Cover and chill dough for at least one hour (overnight is best).
Preheat oven to 400 degrees F (200 degrees C).
Roll out dough on floured surface 1/4 to 1/2 an inc thick. Cut into shapes with any cookie cutter. Place cookies one inch apart on an ungreased cookie sheet.
Bake 6 to 8 minutes in preheated oven. Cool completely before frosting.
Frost if desired with Vanilla Buttercream Frosting.
Original recipe from AllRecipies.com