A pinch of lemon zest adds
a citrus edge to these popular sugar cookies. While the icing
is still moist, let the kids sprinkle on their favorite candy
decors for some homemade flair.
Traditional
Decorated Christmas Cookies
- 3/4 cup butter or margarine, softened
1/2 cup granulated sugar
1 large egg
1 tablespoon finely grated lemon peel
1 teaspoon vanilla extract
1/4 teaspoon salt
2 1/4 cups all-purpose flour
2 tablespoons water
-
- Icing:
3 large egg whites*
1 pound sifted powdered sugar
1 tablespoon water
- In a large mixing bowl,
beat together butter and sugar until light and fluffy. Beat in
egg, lemon peel, vanilla and salt. Gradually beat in flour until
well mixed.
- Add up to 2 tablespoons
water, a few drops at a time, until dough starts to come away
from the side of the bowl. Wrap dough in plastic wrap and refrigerate
for about 2 hours.
- When dough is chilled,
preheat oven to 350°F (175°C). Lightly grease a baking sheet.
- On a lightly floured surface,
roll out dough to 1/8-inch thick. Cut into desired shapes with
cookie cutters, re-rolling the scraps.
- Bake 12 to 15 minutes
or just until edges turn brown. Cool on wire racks.
- For Icing: Beat egg whites
until foamy. Slowly beat in powdered sugar. Continue beating
until thick and creamy. Gradually add up to 1 tablespoon of water
until icing is of spreading consistency. Spread icing over cooled
cookies.
Makes 36 cookies.
*For salmonella-safe egg
whites
You will need: a medium
stainless steel bowl
a wooden or plastic stirring spoon
a heat-resistant rubber spatula
a medium skillet
a quick-read kitchen thermometer
Place egg whites in bowl.
For each white, add 1 tablespoon sugar, 1/2 teaspoon water, and
1/16 teaspoon cream of tartar. Stir gently, breaking up egg whites,
but not raising any foam. Set aside.
In skillet, heat 1 inch
of water to a simmer and remove from heat. Place the bowl in
the hot water and begin stirring and scraping constantly with
rubber spatula to prevent overheating. After 1 minute of constant
stirring, remove bowl from hot water and check temperature with
thermometer (tilt bowl if necessary to have about 2 inches of
white covering thermometer stem).
Temperature must be 160°F.
If not, place the bowl back in the hot water and resume scraping
in 15-second increments until the temperature reaches 160°F.
Rinse off the thermometer in the hot pan water between each use.
When the desired temperature
is reached, proceed with recipe.
