Christmas Cookie Swap:
We participated in a Christmas Cookie Recipe Swap and this was the recipe we received in the mail from Cheri at www.cherikirk.blogspot.com
I thought it would be a great opportunity for my children to help in the kitchen. Well, not so much, these babies were messy. They taste really good, but this momma wasn’t breaking out a buttered glass rolled in sugar to flatten them down!
Eldest and Princess practically fought over who would use the mixer and who would add ingredients,etc. I tried to give each child a turn to keep them happy.
We baked them and they look pretty good even though bumpy from not flattening them down. We have yet to glaze them, but may attempt that tomorrow if any of them are left!
Homemade cookies are a rarity around here even though we really like them. I hate the dishes and crumbs, lol.
Here’s Eldest shaping cookies by hand to create some fun shapes:
- COOKIE INGREDIENTS:
- 1 cup butter, softened
- 3/4 cup sugar
- 1 tsp. Almond Extract
- 2 cups flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- GLAZE INGREDIENTS:
- 1 1/2 cups powdered sugar
- 1 tsp. Almond Extract
- 4-5 tsp. water
- sliced almonds
- Directions:
- Heat over to 400.
- Combine butter, sugar, and almond extract in larger mixer bowl.
- Beat at med. speed, scraping bowl often, until creamy (1-2 mins)
- Reduce speed to low; add all remaining cookie ingredients.
- Beat until well mixed (1-2 minutes)
- Roll dough into 1 inch balls; place 2 ” apart on ungreased cookie sheet
- Flatten balls into 1/4″ thick with buttered glass dipped into sugar.
- Bake for 7-9 minutes or until edges are very lightly brown.
- Cool 1 minute then remove from cookie sheets.
- Cool completely.
- Stir together all glaze ingredients with whisk in small bowl.
- Decorate cooled cookies with glaze and slices almonds.
- TIP: Glaze sets up quickly. Frost and decorate just a few cookies at a time.
