Christmas Cookies Recipe

For Sugar Cookies:  In a separate bowl whisk together the flour, salt, and baking powder.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 4 minutes).  Add the eggs and vanilla extract and beat until combined.  Add the flour mixture and beat until it is a smooth dough. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.

Preheat oven to 350 degrees F (177 degrees C). Line two baking sheets with parchment paper. 

Remove one half of the chilled dough from the fridge and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (1 cm).  (Keep turning the dough as you roll, making sure the dough does not stick to the counter.)  Cut out cookies using a lightly floured tree cookie cutter and transfer cookies to the baking sheet. Place the baking sheets in the fridge for 15 minutes to chill the dough which prevents the cookies from losing their shape while baking. Bake cookies for about 10 minutes (depending on size) or until they begin to brown around the edges. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling. Frost with royal icing, if desired. Be sure to let the royal icing dry completely before storing. (This may take several hours.) Frosted cookies will keep several days in an airtight container. Makes about 20 - 4 inch (10 cm) cookies.

Royal Icing with Egg Whites: In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the powdered sugar and beat on low speed until combined and smooth. The icing needs to be used immediately or put into an airtight container. Cover with plastic wrap when not in use.

For Royal Icing with Meringue Powder: In the bowl of your electric mixer (or with a hand mixer), beat the sugar and meringue powder until combined. Add the water and beat on medium high speed until glossy and stiff peaks form (5 minutes). If necessary, add more sugar or water. The proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing. The icing needs to be used immediately or put into an airtight container.  Cover with plastic wrap when not in use.