Old Saint Nick, who carefully jumps down your chimney every Christmas Eve to fill your stockings with gifts, always re-energizes with these sugar cookies and a glass of milk. At least that is the word on the street. So, while you open presents this year, I would suggest carrying on the trend. With Christmas just around the corner, there is still time to bake these delectables. They are best served with milk, tea or hot chocolate. This recipe is trouble-free but not mess-free—but trust me, it’s more fun this way!
Prep Time: 20 minutes (plus 2 hours in the refrigerator)
Cook Time: 5 minutes
Total Time: 2 hours, 25 minutes
1 cup butter (at room temperature)
1 ¼ cups sugar
1 teaspoon vanilla extract
¼ teaspoon almond extract
3 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
Colored sugar sprinkles
Coarse sugar crystals
1 cup of icing sugar
¼ cup of water
1. In a mixing bowl, beat butter until creamy.
2. Beat in sugar, eggs, vanilla and almond extract until smooth. Stir together flour, baking powder and salt, and add to the creamed mixture.
3. Cover and refrigerate for 2 hours until firm.
4. Take ¼ of the dough at a time and roll out on a lightly floured board to 1/8 inches thickness. Then cut into desired shapes with cookie cutter and place on a cookie sheet covered in grease paper.
5. Place in the oven at 350°F and bake until the cookies are lightly brown.
6. For the icing, mix the icing sugar and water in a bowl until thick but runny.
7. Allow the cookies to cool, and decorate with icing and sprinkles as desired!
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