Traditional Decorated Christmas Cookies
3/4 c Butter, unsalted; softened
1/2 c Sugar
1 ea Egg
1 tb Lemon peel; finely grated
1 ts Vanilla
1/4 ts Salt
2 1/4 c Flour; unsifted
1 tb Water; (use more if needed)
Icing:
3 ea Egg whites
1 lb Powdered sugar
2 ts Water; (use more if needed)
1 x Food colors, sprinkles, etc
Beat together butter and sugar in small bowl with electric mixer until
light and fluffy. Beat in egg, lemon peel, vanilla and salt. Gradually beat in
flour until thouroughly incorporated. Add water, a few drops at a time, only
until dough starts to come away from side of bowl. Wrap dough in plastic wrap.
Refrigerate until firm, about 2 hours.
Preheat oven to 350 degrees. Lightly grease 4 cookie sheets.
On lightly floured surface, roll out dough to 1/8" thickness. Cut out
various shapes using cookie cutters. Reroll scraps and cut out. Make small
holes with wooden pick if planning to use cookies as Christmas ornagments to
decorate the tree.
Bake for 12 to 15 minutes or until beginning to brown around edges.
Remove cookies to wire rack to cool before decorating.
Prepare icing by beating egg whites in small bowl with electric mixer until
foamy. 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. Spread evenly over cookies.
Decorate with glitter, sprinkles, cinnamon red hots, etc.
