Christmas is just days away, and what better way to get in the Christmas spirit than some cookie decorating?!
Wow what a whirlwind of a time! I have been super busy doing last-minute Christmas baking, shopping, and trying not to freeze in the frozen tundra state called Minnesota that I live in. All of this craziness though has been awesome! For instance, a few days ago my mom, sister, and I went out freakishly early to go shopping at a mall. But the time crowds were headed in, we were on our way out to go have an amazing brunch! Brunch was followed by more shopping at a different mall (because shop till ya drop right?), finally we came home beat, and binge watched Gilmore Girls the rest of the day. Can you say perfect?
So that story I shared above has pretty much nothing to do with these cookies, other than making these cookies was also very fun! Just one quick comment on these cookies. Do NOT skip chilling the dough! The dough is very hard to work with when it is soft and warm, so save yourself the struggle and chill the dang dough! Other than that all I have to say is happy Christmas cookie baking!
2 sticks unsalted butter, softened
1 1/4 cups granulated sugar
1 tablespoon pure vanilla extract
1/2 teaspoon almond extract
3 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking powder
Sugar cookie frosting (1 cup powdered sugar, 1/4 teaspoon pure vanilla extract, and enough milk to thin)
1) Using a handheld or electric mixer, beat butter, sugar, vanilla, and almond extract on medium speed until light and fluffy. One at a time, add the eggs, mixing well after each addition.
2) In a medium bowl, whisk flour, salt, baking powder, and baking soda. Slowly add flour mixture to wet ingredients and beat until just combined. Shape dough into 2 separate disks, and wrap both in plastic wrap. Refrigerate for at least 2 hours, or up to 3 days.
3) Preheat oven to 350 degrees.
4) On a lightly floured surface, roll dough 1/4 inch thickness. Use desired cookie cutters to cut out shapes. Place cookies on cookie sheets and bake for 8-10 minutes. Allow cookies to cool on wire wrack until completely cool.
5) Decorate cookies as desired. Cookies will stay good in an airtight container at room temperature for up to 1 week.
Recipe from Christmas Cakes&Cookies Magazine