Traditional Rolled Christmas Sugar Cookies

Traditional Rolled Christmas Sugar Cookies

Makes 4 dozen 

Source: Rose's Christmas Cookies

These sugar cookies can be as simple or as decorative as your fancy dictates. The dough is ideal for rolling and cutting into special shapes. Now is the time to get out your favorite Christmas cookie cutters. For an extra-special touch, add to your loved ones' cookie cutter collections by tying one or two cutters with gold ribbons to the cookie tins when you give the cookies as gifts. 

These cookies can be easily decorated with Edible Tempera Color before baking. This is a great way to get the kids involved.  The result is very colorful cookies without the mess of icing.

If you want to make simple Sugar Cookies, prepare the dough, roll and cut, then simply sprinkle some granulated [caster] sugar on top.

2

cups

flour  (plain)

11.25

ounces 

320

grams

tsp 

salt

 

 

1.2

ml

 

cup

sugar (caster)

5.25

ounces

150

grams

12

Tbs

unsalted butter

6

ounces

170

grams

1

large

egg

 

 

 

 

1

Tbs 

lemon zest

 

 

15

ml

1

tsp

vanilla

 

 

5

ml

Food Processor Method

In a small bowl, whisk together the flour and salt.
In a food processor with the metal blade, process the sugar until very fine.
Cut the butter into a few. pieces and add it with the motor running. Process until smooth and creamy.
Add the egg, lemon zest, and vanilla extract and process until incorporated, scraping the sides of the bowl.
Add the flour mixture and pulse in just until incorporated.
If the mixture seems dry, add a few droplets of water and pulse in just until the dough begins to clump together.

Electric Mixer Method

Soften the butter. In a mixing bowl, cream together the sugar and butter until fluffy.
Add the egg, lemon zest, and vanilla extract and beat until blended.
In a small bowl, whisk together the remaining dry ingredients.
On low speed, gradually add them to the butter mixture and mix until incorporated.
Add water, a few drops at a time, only until the dough starts to come away from the sides of the bowl.

For Both Methods

Scrape the dough onto a sheet of plastic wrap and use the wrap, not your fingers, to press the dough together to form a thick flat disc. Wrap it well and refrigerate for at least two hours, preferably no longer than 3.

Place 2 oven racks in the upper and lower thirds of the oven.
Preheat oven to 350F [175].

On a lightly floured surface, roll out the dough to a 1/8-inch [.5 cm] thickness.
Cut shapes using your favorite Christmas cookie cutters or homemade cardboard patterns or even freehand.
With a small, angled metal spatula or pancake turner, transfer the cookies to the prepared cookie sheets.
If desired, paint the cookies with Edible Tempera Color.
If you are planning to hang the cookies, make small holes with the blunt end of a wooden skewer.
Reroll the scraps, chilling them first, if necessary.
Bake for 8 to 12 minutes or until the cookies begin to brown

Edible Tempera Color

Lightly beat 2 large egg yolks and spoon equal amount of them into 5 small bowls or cups.
Use liquid food coloring to color each mixture.
To get Color:
Use:

 

 

 

 

 

yellow

tsp

yellow

2.5

ml

 

 

red

tsp

red   

2.5

ml

 

 

green

tsp

green

1.2

ml

 

 

blue

tsp

blue

1.2

ml

 

 

 

 

 

 

 

 

 

 

black

1

tsp

green

7.5

ml

 

 

 

1

tsp

red

7.5

ml

 

 

 

5

drops

blue

 

 

 

Use a clean paintbrush to paint the designs on the cookies before baking.

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