Christmas week. We’ve ‘Decked the Halls’ and I’ll bet many of you have your cookie trays all readied for the holiday festivities. My Grandson, the J-Dude, and I got down to the serious business of baking and decorating our Christmas cookies over the weekend.
In between time, with so many choices and recipe variations these days, I’ve been enjoying seeing what others are making, including food blogger friends. Yet, even among the diverse choices and interesting ingredient selections, for me, my favorites are still Old Fashioned Sugar Cookies with Sprinkles, how about you?
Wishing you peace and calm in the final moments of busy preparation, and lots of sweetness in the moment.
- 1/2 cup butter, room temperature
- 1 cup sugar
- 1 large egg, room temperature
- 2 cups sifted flour
- 1/2 teaspoon baking powder
- pinch coarse kosher salt
- 1 tablespoon Cointreau (orange liquor)
- 1 teaspoon vanilla
- Cream together the butter and sugar until light and airy, around four minutes. Sift together the already sifted flour, baking powder, and salt, then working in thirds add into the butter mixture incorporating well between each addition. Beat in the egg, Cointreau, and vanilla until well blended. Shape dough into a large disk, cut in half, shape each half into a round, cover with plastic wrap, refrigerate for one hour. Preheat oven to 350 degrees, line baking sheets with parchment paper or silpat. Remove dough from refrigerator and let sit at room temperature for ten minutes. One disk at a time, roll out to 1/8 inch thickness on a lightly floured surface, cut out shapes with cookie cutters, placing onto baking sheets one inch apart. Sprinkle cookies with colored sugars or nonpareils. Bake for 10 minutes, do not let cookies brown. Cool on baking rack.