Butter Cookie Cutouts
Yield: about 4 dozen cookies
I have been making this recipe since 1986. It is an heirloom recipe brought from Europe and published in The Holidays by cookbook author, John Hadamuscin. It is perfect for cutting with traditionally shaped cookie cutters. When my children were young, they use to love to help me make these cookies. These cookies are also their favorite cookie of all the cookies I make for Christmas. I have been making the same cookies every year since they were small. That is how they like it – no deviations.
1 cup sugar
2 cups butter ( 4 sticks)
4 large eggs
1 teaspoon vanilla extract
4 cups flour
Powdered sugar icing (see below) and red and green colored sprinkles for decoration
In a large electric mixing bowl, cream the butter and sugar together until light and smooth.
Separate 3 of the eggs; Beat the 3 egg yolks and the remaining whole egg into the butter-sugar mixture. Set aside the eggs whites and use for another recipe, such as the Pignoli cookies below.
Beat in the vanilla. Gradually add the flour and mix well. Gather the dough into a ball, wrap in plastic wrap and chill in the refrigerator for 3 hours or overnight.
Preheat the oven to 350 degrees F. Cover the baking sheets with parchment paper.
Divide the dough into four equal parts. On a lightly floured surface, roll out one-fourth of the dough to 1/8-inch thickness. Cut out shapes with floured cookie cutters.
Transfer cookies to baking sheets. Repeat with remaining dough and re-roll scraps until all the dough is used.
Bake for 8-10 minutes, or until the edges of the cookies are lightly browned. Cool.
Frost the cookies lightly with the icing and sprinkle with colored sprinkles.
Store in tightly covered containers for up to one month in a cool place, or freeze for up to 6 months.
Powdered Sugar Icing
1 cup powdered sugar
1 teaspoon vanilla
1 tablespoon milk
Mix together to make a thin icing.
Pine-nut (Pignoli) Macaroons
Use only almond paste, not marzipan or canned almond filling.
Makes 2 dozen. I usually double the recipe.
8-ounces almond paste, cut in small pieces
1/3 cup sugar
2 egg whites, from 2 large eggs
1 teaspoon almond extract
Pine nuts (pignoli)
Heat the oven to 325°F. Line cookie sheets with parchment paper.
In mixer bowl beat almond paste, sugar, egg whites and almond extract with an electric mixer until smooth. Drop heaping teaspoonfuls pf dough 1 inch apart on prepared cookie sheets.
Sprinkle with pine nuts to cover, then press them gently to adhere.
Bake 20 minutes or until the tops feel firm and dry when lightly pressed. Cool completely on cookie sheet on wire rack. Store airtight at room temperature.
(Cookies are best eaten within 2 weeks, or they can be frozen.)