Christmas Sugar Cookies

The days are escaping quickly which is a pretty good indication that Christmas is almost here.  Another sign would be the four batches of sugar cookie dough that are chilling in the fridge waiting to be rolled and cut.  Cookies to ship, cookies to go into Christmas gifts and also ones to fill the gratitude baskets we give out each year (to the people who have touched our lives - mail carrier, bank teller, mechanic, neighbor, cashier at Wal-mart.  Anyone who has been special to us this year).

No basket, gift or package would be complete without my sugar cookies (so I am told).  My munchkin has started enjoying in this tradition already.  She looks adorable in her apron, holding a giant rolling pin and rolling out the dough.  Helping cut it out and the most fun has been decorating. But, we will talk more about that later.

This is one of the many popular sugar cookie recipes out there.  More than the base of the recipe, the method will really make a difference.  Chilling the dough before it is rolled and again after it is cut, gives you beautiful and crisp lines on your cookies.  If you have a hard time with sticking try a non stick silicone baking sheet liner with parchment paper on top.  It works perfectly for me.  But, if your cookies do come out of the oven a little poofy, use a flat metal spatula to gently press down on the tops while they are cooling on the baking sheet.

INGREDIENTS

• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon almond extract
• 3-4 cups all purpose flour
• 1/2 teaspoon salt
• Best Ever Sugar Cookie Icing
• Pearl Sugar Balls (dragees)

INSTRUCTIONS

1. In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar, on medium speed until light and fluffy (about 3 minutes).
2. Add the eggs, vanilla and almond.  Beat until combined. Add the salt and 3 cups of flour; beat until you have a smooth dough. If the dough is sticky (meaning when you touch it and pull your fingers away the dough sticks to you), add more flour a tablespoon at a time until it comes together. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.
3. Preheat oven to 375°F. Line two baking sheets with parchment paper or silpat mats.
4. ........................................

for full instruction please see : www.theslowroasteditalian.com

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