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This recipe can be done at any time of the year, but it is usually a holiday favorite for our family. It is part of Rebekah and Aunt Alisa’s holiday tradition. Since Rebekah was young, she’s loved being in the kitchen, and this is one recipe that she’s consistently asked her mom to help her make each year. It doesn’t matter how much cooking, cleaning, and prepping for other holiday fun, Aunt Alisa’s always had time to make these cookies with Rebekah. Make sure to set aside time for these gorgeous cookies, and what a great excuse to make memories with those closest to you.

 

Ingredients

Cookies
• ¾ cup salted butter, softened
• ¾ cup sugar
• 1 large egg
• 2 teaspoons vanilla
• ¼ teaspoon almond extract
• 2 cup flour
• ½ teaspoon baking powder

Icing
• 2 cups powdered sugar
• 3 tablespoons milk
• 3 tablespoons light corn syrup
• 1 ½ teaspoons vanilla

 

Instructions

Cookies

  • Cream the softened butter, then add the sugar and beat on high until light and fluffy. (This takes about 3-4 minutes.)
  • Add the egg, vanilla, and almond extract and beat on high again until light and fluffy. (This takes about 2 minutes.)
  • In separate bowl, whisk together the flour and baking powder.
  • Turn the mixer down to low, and slowly add about half the flour and beat until just combined. Add the rest of the flour and mix again until just combined.
  • Divide the dough into 2 equal parts, and roll each one out to ¼-inch thickness.
  • Putting parchment paper between each layer, stack the pieces onto a cookie sheet and chill for at least 1 hour and up to 1 day. Chilling is mandatory.
  • Once chilled, preheat your oven to 350 degrees Fahrenheit.
  • Line 2-3 cookie sheets with parchment paper.
  • Remove one of the dough pieces from the refrigerator, and cut into shapes using cookie cutters. Place cut cookies onto cookie sheet. (Reroll remaining dough until all is used.)
  • Bake for 8-11 minutes or until the cookies are lightly colored on the top and around the edges.
  • Allow to cool for 5 minutes, then transfer to wire racks to cool completely.

 

Icing

  • Whisk the powdered sugar, milk, light corn syrup, and vanilla. (It should be thick.)
    • If it is too thick, add ½ tablespoon of milk.
    • If it is too thin, add 2 tablespoons powdered sugar.
    • If you drizzle a little icing, the ribbon of icing should hold for a few seconds before melting back into the bowl of icing.
  • If dyeing, separate icing into a bowl for each color. Add liquid or gel food coloring. (Before dyeing, the icing will last in the refrigerator for up to 2 days.)
  • Decorate to your hearts content. Squeeze bottles are nice, and Aunt Alisa uses toothpicks to make designs. Wait to cover for 24 hours so the icing can set and harden.

Unfrosted cookies freeze well for up to 3 months.
Don’t freeze if frosted.
This recipe doubles well.

 

“O taste and see that the LORD is good: blessed is the man that trusteth in him.”
Psalm 34:8