Merry Christmas Cookies (A Butter Cookie Recipe)
Many, many years ago – no, this is not some fable, it’s a real story. While shopping as a teenager, with my Mom, we happened upon these specialty aluminum cookie sheets located at the end of an aisle. Alas, it came with a recipe.
I won’t tell you how many years ago that was, but suffice it to say that making these cookies in these special pans has become tradition. It started that Christmas long ago, and we still make these every single year.
What goes into the dough?
- Cake flour
- Confectioner’s sugar (powdered sugar)
- Butter
- Vanilla extract
- Salt
- Egg yolk
As shown above in the images, you roll the dough, then divide it into 24 even slices. Place a slice into each depression and shape the dough to fill the depression.
Don’t have these aluminum cookie sheets with impressions? No problem, here is a link to several places that stock different types of impression cookie sheets.
This dough can be rolled and shaped into bells or Christmas trees.
For bells: Once the dough is rolled into a log, pinch the top to form the crown, create the waist, and then finally the sound bow. Chill the dough for at least an hour. Once chilled, cut into 24 slices and bake as directed.
For trees: Once the dough is rolled into a log, pinch the top to form the top of the tree, then press out near the bottom to form a triangle shape. Chill the dough for at least an hour. Once chilled, cut into 24 slices and bake as directed.
Bake the cookies at 350 degrees for approximately 8-10 minutes. Once the edges are slightly browned, they’re done. Remove, cool, and then frost.
It’s time to ice your cookies. Any icing you love will work, but I’ve found one from the food blog, Joy the Baker, for her Eggnog Iced Oatmeal Cookies. I LOVE this icing because it hardens enough so that I can stack our cookies on a cake plate without fear of them sticking to each other. Here is the link to her cookie recipe.
Merry Christmas Cookies (Butter Cookies)
Ingredients
- 1 1/2 cups Sifted cake flour
- 1/2 cup Butter
- 3/4 cup Sifted powdered sugar (Confectioner's)
- 1 Egg yolk
- 1/2 tsp Salt
- 1 tsp Vanilla extract
Instructions
- Place all ingredients in a mixing bowl and mix until a putty-like consistency is obtained.
- My method is using specialty cookie sheets. See above for more information.
- Roll into a rope and cut into 24 equal pieces. Place one piece in each depression of the cookie mold. Then, with your fingers, pat the dough to evenly fill the depressions.
- Bake at 350 degrees for 8-10 minutes or until the edges of the cookies begin to brown. Cool thoroughly.
- If you don't have impression cookie sheets, you can order them from Walmart and department stores. I did not find any on Amazon.
- Frost the cooled cookies. I used the icing for Eggnog Iced Oatmeal Cookies from Joy the Baker's Food Blog. It is now my go-to frosting. I included a link within the information above.
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