For these cookies, I used the recipe from Annie's Eats. Since I really didn't change any of the ingredients, I'll just put a link to her post. The only thing I did change was to decrease the oven temperature to 350 degrees but that's just because I have a pretty ancient oven and it seems to do best at 350! :)Here's the link: Christmas Cookies.
Photos coming later on after I decorate them all tonight!
Frosting:
I use a very basic frosting for sugar cookies.
2 cups powdered sugar
1 tsp. vanilla extract (you could also use almond extract or do 1/2 tsp. vanilla and 1/2 tsp. almond)
2 tbsp. milk
Food colouring
Mix sugar and vanilla extract. Add milk gradually while mixing until icing is a good, slightly stiff, consistency for decorating.
Tips for Rolled Cookies
I know how much of a pest rolled cookies can be so here's a couple tips to help make your life a little easier :)
*Chill the dough for an adequate amount of time. For these sugar cookies, I let mine chill for at least 4 hours. Patience is definitely a virtue when making rolled cookies!
*Keep dough that you are not rolling/cutting in the fridge.
*Flour your work surface, rolling pin, and cutters. You can always gently dust off extra flour using a pastry brush.
*Work with small pieces of dough at a time.
*Try rolling the dough between two sheets of either wax or parchment paper. You will still need a little flour on the paper but it will prevent the dough from sticking to your counter-tops, rolling pin, or cutting board.
*Remember, they are so worth it when they're all done and decorated! :)
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