Christmas Cookies


I make a little bit of a mess when I bake as you can see above.  Sorry about that everyone haha!

Oh Christmas Sugar cookies. 
Nom Nom.  I found the recipe here
thanks to the lovely Martha Stewart which I hope to one day be able to bake
like her because she’s amazing.  I’ve
been using less sugar in a lot of my recipes as of lately so I’ll put how much
the recipe calls for and how much I actually used. 
  • 2 Cups All Purpose Flour plus a little for dusting(I use
    either Wheat or Gluten Free, for this recipe I used Gluten Free)
  • ½ Teaspoon Baking Powder
  • ¼ Teaspoon Salt
  • 1 Stick Unsalted Butter, softened
  • 1 Cup Sugar (I used a little under ¾ of a cup)
  • 1 Teaspoon Pure Vanilla Extract (I didn’t use this)

  1. Whisk the flour, baking powder, and salt in a bowl.  Beat together butter and sugar with a mixer
    on medium-high speed until pale and fluffy. 
    Then once this is done beat in egg and vanilla.  Reduce the speed to low and gradually add the
    flour mixture until combined.  Once you
    are finished refrigerate until firm but still pliable, at least 30 minutes or
    up to 3 days.
  2. Preheat oven to 325 degrees (I always leave this for last
    because my oven heats up extremely fast).
  3. Line two baking sheets with parchment paper.  I used cookie cutters (make sure the dough is
    about ¼ inch thick) but this recipe called for a craft knife because there is a
    template attached to the recipe.  Once
    you are finished refrigerate until firm for about 15 minutes.
  4. Bake until golden on edges, 12-15 minutes.  Let cool on sheets on wire racks.  Then either leave them the way they are or decorate with icing!  I used icing from Michael’s but I need to do a little research because it was hard to use this particular icing.


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