Christmas, the most wonderful time of the year, is practically here. Christmas is such a special time, a time to celebrate the birth of Jesus with many treasured traditions. Advent wreaths, Nativity scenes, Christmas carols, Christmas decorations and, of course, Christmas trees make the cold month of December seem much cozier.
Cookies are a pretty universal Christmas treat. There are many different kinds of Christmas cookies, but any cookie could potentially become a cookie for Christmas. Since I recently started a full-time job, I have had much less time to bake. When I have time, I’m often too tired to bake. However, I did recently try two more recipes from “The Great Big Cookie Book.” I enjoy making cookies since most cookies are quick and easy.
Traditional sugar cookies are a great simple cookie. They can be enjoyed plain for a less sugary option. They can be frosted — a fancier option. They can be simply sprinkled with sugar — an easy way to dress them up.
This recipe is pretty simple. The butter, sugar and vanilla can be creamed by hand, although using a hand mixer may be easier and less time-consuming. The dough is very sticky, so I do recommend chilling for at least the recommended time. If you have more time, chilling it longer will help it be more manageable. Add as much flour as you need to prevent the dough from sticking as you roll it out, and remember to crowd as many cookies as possible the first time you roll out the dough. The dough rolled from the scraps never turns out the same.
Finally, as I’ve mentioned before, watch your cookies carefully. This recipe said to bake these cookies for 10-12 minutes, but they were done in 5 minutes. A good rule of thumb, I’ve discovered, is to bake any cookie for 5 minutes, check them and then add more time as needed. You can always bake any cookie longer, but you cannot reverse a burnt cookie.
The original recipe did call for grated nutmeg, but I omitted it as I simply did not have any. I only used vanilla as a flavoring, but you could potentially use any extract or spice for extra flavor.
As I love cinnamon, I recently tried cinnamon refrigerator cookies. Again, they were pretty easy to make, although this dough is extremely sticky as well. What is especially nice about these cookies is that the dough can be made in advance. The wrapped cookie dough logs can be stored in the fridge or freezer. When you want some homemade cookies, simply slice and bake. These cookies may not look like much, but they taste delicious. They are a perfect simple dessert or a tasty addition to breakfast.
Christmas cookies are not just for Christmas; they can be enjoyed at any time of the year.
I wish you and yours a very merry Christmas.
Francesca Ullmer, the second child of a large homeschooled family, is from the Krakow area. She enjoys baking, reading, knitting, raising goats and entering numerous items in the Oconto County Fair.
TRADITIONAL SUGAR COOKIES
3 cups flour
1 tsp. baking soda
2 tsp. baking powder
1/2 cup butter
1 cup sugar
1/2 tsp. vanilla extract
1 egg
1/2 cup milk
Colored or raw sugar, optional
Sift the flour, baking soda and baking powder; set aside. Cream the butter, sugar and vanilla together until fluffy. Add the egg and mix well. Add the flour mixture alternately with the milk to make a soft dough. Wrap dough in plastic wrap and chill for at least 30 minutes. Preheat the oven to 350 degrees. Roll out the dough on a lightly floured surface to 1/8 inch thick. Cut into rounds or shapes with floured cookie cutters. Transfer to ungreased baking sheets. Sprinkle with sugar, if desired. Bake for 5 to 10 minutes, or until golden brown. Transfer cookies to wire rack to cool.
CINNAMON REFRIGERATOR COOKIES
2 cups flour
Dash of salt
2 tsp. cinnamon
1 cup butter
1 cup sugar
2 eggs
1 tsp. vanilla extract
Sift together the flour, salt and cinnamon; set aside. Cream the butter until soft, add the sugar and keep beating until mixture is light and fluffy. Beat together the eggs and vanilla extract; gradually add to the butter mixture. Add the dry ingredients to the butter mixture and stir together until evenly combined. Divide the dough into four parts, roll each part in plastic wrap and then in aluminum foil. Chill or freeze until firm. Preheat the oven to 375 degrees. Grease or line baking sheets with parchment paper. With a sharp knife, cut the dough into 1/4-inch slices. Place on prepared baking sheets. Bake for about 5-10 minutes, until edges are lightly browned. Transfer to a wire rack to cool completely.
