A pinch of lemon zest adds a citrus edgeto these popular sugar cookies. While the icing is still moist,let the kids sprinkle on their favorite candy decors for somehomemade flair.
Recipe: Traditional DecoratedChristmas Cookies
3/4 cup butter or margarine, softened
1/2 cup granulated sugar
1 large egg
1 tablespoon finely grated lemon peel
1 teaspoon vanilla extract
1/4 teaspoon salt
2 1/4 cups all-purpose flour
2 tablespoons waterIcing:
3 large egg whites*
1 pound sifted powdered sugar
1 tablespoon water
Makes 36 cookies.
*For salmonella-safe egg whites
You will need: a medium stainless steelbowl
a wooden or plastic stirring spoon
a heat-resistant rubber spatula
a medium skillet
a quick-read kitchen thermometer
Place egg whites in bowl. For each white,add 1 tablespoon sugar, 1/2 teaspoon water, and 1/16 teaspooncream of tartar. Stir gently, breaking up egg whites, but notraising any foam. Set aside.
In skillet, heat 1 inch of water to a simmerand remove from heat. Place the bowl in the hot water and beginstirring and scraping constantly with rubber spatula to preventoverheating. After 1 minute of constant stirring, remove bowlfrom hot water and check temperature with thermometer (tilt bowlif necessary to have about 2 inches of white covering thermometerstem).
Temperature must be 160°F. If not,place the bowl back in the hot water and resume scraping in 15-secondincrements until the temperature reaches 160°F. Rinse offthe thermometer in the hot pan water between each use.
When the desired temperature is reached,proceed with recipe.
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