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Recipes for Christmas Cookies

Here are the recipes for the Christmas cookies posted earlier today. (Click photos to enlarge.)

Lemon Shortbread Stars (from "A Taste of Canada," by Rose Murray)

(These are really a lot of work, but very good!)

1 c butter

1/4 c cornstarch

1 c icing sugar

1 tbsp grated lemon zest

1 3/4 c a/p flour

4 tsp fresh lemon juice

Set oven to 275 deg F.  In large bowl, beat butter until fluffy.  Beat in cornstarch, then 1/3 c icing sugar and 1 tsp lemon zest.  Stir in flour.  Divide dough in half.  Roll out between 2 sheets of waxed paper.  Cut out stars with cookie cutter.  Lay cookies on parchment covered cookie sheets and freeze for 30 min’s.  Bake for 40-50 min’s, rotating and switching the pans around halfway.  Brush glaze on warm cookies.  Glaze: stir remaining icing sugar with remaining 2 tsp lemon zest & juice to make a glaze.  Cool completely and they can then be layered between waxed paper in an airtight container.  Store for 1 wk at room temp or 1 month in the freezer.  (Makes about 4 doz.)

Cherry Winks (from Todd’s paternal grandmother):

 

Jam-Jams (from Todd’s paternal grandmother):

Sugar Cookies (from Todd’s maternal grandmother): (I used cherries instead of raisins in these)

Enjoy!

 

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