With another online workshop up and running and both stories and chapters due, my schedule is packed.
Hard to imagine that this year last time I had already started making holiday goodies like these cookies, sharing the recipes, and then putting things in the freezer to use later in the year. I was so glad that I did when, out of the blue, my mother became very ill and we almost lost her. She’s with us again this year, so I’m looking forward to making her cookies again.
You can join us. Here’s her recipe:
Yield varies according to size and shape of cookie cutters, but count on about 4 to 5 dozen
1 cup softened local butter
1 1/2 cup confectioner’s sugar
1 tsp. vanilla or vanilla extract
1/2 tsp. lemon extract
2 1/2 cups flour
1/2 tsp. soda
1 tsp. cream of tartar
Granulated sugar (with which to decorate)
Combine butter through lemon extract. Mix well. In a separate bowl, combine flour, soda and cream of tartar. Add dry ingredient mix slowly to the butter mixture. Cover bowl and place in refrigerator for at least 3 hours. (It is at this point that you can divide the recipe for freezing. Well covered, it will keep in the freezer for up to three months.)
Preheat oven to 375. Cover pans with a sheet of parchment. Divide dough into fourths on a lightly floured sheet of wax paper or parchment. Place another piece of paper on top of the dough Roll the dough until it is between 1/8 and 1/4 inch thick. Working with the cutters–but not yet cutting into the dough, arrange the shapes so as to maximize the coverage area. Cut into the dough and then remove each cookie carefully, placing them on the parchment covered pans. Sprinkle with sugar. When working with small children, excess sugar can be “swept” up from the pan using a small kitchen brush.
Bake approximately 8 minutes or until the edges begin to brown. Remove from oven and allow to cool a moment before moving the cookies to a rack.
For process photos, see the original post.