This is not a family recipe from my mother, but it is from another woman, a Southern Lady, Paula Deen. I tried this recipe several years back and loved how the dough handled, the texture and taste that it has become a regular on my Christmas cookie tray ever since! While these certainly can be cut out into any shape, I make the whole batch into snowflakes. I like presentation of the twinkling snowflakes mingled among the other cookies.
And while I’m chatting about my cookie trays for the last several posts, I was left a comment from John From The Bartolini Kitchens wondering what my cookie trays look like. So, here is a peek into the back of my car making its way to deliver the cookies!!
Not a great shot, but the cookies are layered and stacked, heaviest on bottom to form a nice sweet pyramid. This year I made a total of about 9 different cookies. Teamwork with my daughter, she layered, I wrapped and bowed each plate. I pick up pretty holiday plates to give with the cookies; no paper products for the holidays!!
1 cup butter, softened
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
3 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Icing – recipe follows
Garnish: silver dragees, sugar pearls, sparkling sugar
In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Beat in eggs, vanilla and almond extract until combined.
In a medium bowl, combine flour, baking powder and salt. Gradually add to sugar mixture, beating until smooth. Wrap dough in heavy-duty plastic wrap, and refrigerate at least 1 hour.
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut with assorted snowflake cookie cutters and place 2 inches apart on prepared baking sheets. Chill dough 15 minutes. Bake for 10 minutes, or until edges are very lightly browned. Let cool for 2 minutes on baking sheet. Remove from pans and cool completely on wire racks.
Makes about 2 ½ dozen.
Mix together 1 tablespoon of melted butter with ½ pound confectioners’ sugar and about ¼ cup milk. Stir in milk slowly to reach desired consistency. Brush on cookies and immediately add sprinkles of your choice.