Holiday fun

I think we all have traditions and things we like to accomplish during those special times of year.  One of my favorite things to do a couple of times a year is bake sugar cookies.  I actually would like to bake them MORE often than a couple of times, but my waistline says 2-3 is enough!

Olivia is my big helper, and we love to do this together every year.  The recipe is printed below, and the cookies are almost cake-like.  Of course, the icing is homemade too and from my mother.

We had a wonderful Christmastime and hope you did as well!

Here's the recipe:

SUGAR COOKIES with ICING

3/4 C shortening

1 C sugar

2 eggs

1 tsp vanilla, 1/4 tsp lemon extracts

2 1/2 C all purpose flour

1 tsp baking powder

1 tsp salt

Cream shortening and sugar in mixer.  Add eggs and extracts.  Stir in dry ingredients.  Form into two balls, wrap in saran wrap individually, and refrigerate (or freeze) for 1/2 hour or so.  Roll out on floured surface about 1/4" - 1/8" thick.  Cut with well-floured cutters and bake for 6-8 minutes at 350 F degree pre-heated oven or until slightly brown.  The thicker the cookie dough is when you roll it out, the more cake-like they'll be. Makes about 3-4 dozen cookies depending on how big your cookie cutters are.

Icing:

powdered sugar

milk

lemon extract

food coloring

containers for mixing different colors

I start with a medium to small size container to make the "white" icing first.  I add about 1-2 C powdered sugar.  I then add milk SLOWLY, about 1 Tbsp at a time until I reach desired consistency.  If it's too runny, add more powdered sugar.  Also add 1-2 drops of the extract.  Once you've reached desired consistency, you can divide up into the small extra containers and add different colorings.  After icing cookies, add sprinkles while icing is not dried yet.  Let cookies "air dry" about 6 hours before stacking together.  Store in air tight container.

On a side note, the icing is more of a "glaze."  But the lemon flavoring really adds that sparkle!

Bon appetite!