#Christmas16 Day 19
Standing in the kitchen thinking of the Christmas seasons past. A favorite memory of making cookies for Santa each year with Con. Lots of mixing and baking. Followed by his favorite part, the decorating. So many memories. Lots of love and hope went into each cookie. A plate always left for Santa. Malcolm enjoyed our baking just as much as he was always watching us from the doorway. The tradition continued for many years despite I being the only one that ate them along with Santa. As I find myself lost in the thoughts. Smiling as I pull the cookbook from the shelf. Gathering the needed ingredients for a batch of cookies just as I remember them.
Ingredients
Cookies
1 1/2cups powdered sugar
1cup butter or margarine, softened
1teaspoon vanilla
1/2teaspoon almond extract
1egg
2 1/2cups Gold Medal™ all-purpose flour
1teaspoon baking soda
1teaspoon cream of Tarter
candy sprinkles, nonpareils or colored sugars, if desired
Frosting
2cups powdered sugar
1/2teaspoon vanilla
2tablespoons milk or half-and-half
Directions
1 In large bowl, mix 1 1/2 cups powdered sugar, the butter, 1 teaspoon vanilla, almond extract and egg until well blended. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours.2 Heat oven to 375°F. Divide dough in half. On lightly floured, cloth covered surface, roll each half of dough 3/16 inch thick. Cut into assorted shapes with cookie cutters, or cut around patterns traced from storybook illustrations. If cookies are to be hung as decorations, make a hole in each 1/4 inch from top with end of plastic straw. Place on ungreased cookie sheet.3 Bake 7 to 8 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.4 In medium bowl, beat all frosting ingredients until smooth and spreadable. Tint with food color if desired. Frost and decorate cookies as desired with frosting and colored sugars.
Standing in the kitchen thinking of the Christmas seasons past. A favorite memory of making cookies for Santa each year with Con. Lots of mixing and baking. Followed by his favorite part, the decorating. So many memories. Lots of love and hope went into each cookie. A plate always left for Santa. Malcolm enjoyed our baking just as much as he was always watching us from the doorway. The tradition continued for many years despite I being the only one that ate them along with Santa. As I find myself lost in the thoughts. Smiling as I pull the cookbook from the shelf. Gathering the needed ingredients for a batch of cookies just as I remember them.
Ingredients
Cookies
1 1/2cups powdered sugar
1cup butter or margarine, softened
1teaspoon vanilla
1/2teaspoon almond extract
1egg
2 1/2cups Gold Medal™ all-purpose flour
1teaspoon baking soda
1teaspoon cream of Tarter
candy sprinkles, nonpareils or colored sugars, if desired
Frosting
2cups powdered sugar
1/2teaspoon vanilla
2tablespoons milk or half-and-half
Directions
1 In large bowl, mix 1 1/2 cups powdered sugar, the butter, 1 teaspoon vanilla, almond extract and egg until well blended. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours.2 Heat oven to 375°F. Divide dough in half. On lightly floured, cloth covered surface, roll each half of dough 3/16 inch thick. Cut into assorted shapes with cookie cutters, or cut around patterns traced from storybook illustrations. If cookies are to be hung as decorations, make a hole in each 1/4 inch from top with end of plastic straw. Place on ungreased cookie sheet.3 Bake 7 to 8 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.4 In medium bowl, beat all frosting ingredients until smooth and spreadable. Tint with food color if desired. Frost and decorate cookies as desired with frosting and colored sugars.
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