Festive Sugar Cookies

 

Christmas Cookies!

 

 

This year I have struggled to find a Christmas Tree, I’m used to seeing them everywhere in London, even Cost Cutter Supermarket! But clearly in Northern Cyprus they aren’t so popular and as I really don’t like faux Christmas Trees I ended up buying an actual tree– it is in a big pot & it isn’t very symmetrical (especially after I snapped two branches squishing it into the car!) but after Christmas I can plant the tree in the garden, smug in the knowledge I am not chopping down trees for my own frivolity (ha!) and in future it can be used with outdoor lights to make the garden look pretty!

Anyway the tree is a bit spindly and it is sitting on a Granite table over a Marble floor so I am a little concerned about putting glass decorations on it (they make up the bulk of my decorations) so I thought I would make a batch of cookies to fill in the gaps and hopefully look a bit prettier than the Lebkuchen I made last year (although my friend still has one saved for her tree this year- what a loyal friend, it really is quite bad but at least I can make up for it with one of these ones!)

I was actually a bit stupid & baked a couple of trays full before I realised I hadn’t pierced a hole in any of them! So now I have some for hanging and some for eating (although they are a bit sweet for me!)

Ingredients

  • 190g Butter, room temperature, cubed
  • 270g Caster Sugar
  • 1/2 tsp Vanilla Essence or Almond Essence (use 1/4 tsp if you have Extract)
  • 1 Medium Egg
  • 390g Plain White Flour, sifted
  • Pinch of Salt
  • 1 tsp Baking Powder

 

Method

  1. Preheat oven to gas mark 3, 170 oc
  2. Beat Butter, Sugar & Vanilla until light & fluffy
  3. Add Egg & mix well till everything is incorporated
  4. Add Flour, Salt & Baking powder, mix till well combined
  5. Dust work surface with flour & roll out dough using a rolling pin
  6. Use cutters to make your desired shapes
  7. If they are for hanging use a skewer to make a hole near the top of each cookie
  8. Arrange on foil or grease proof paper lined trays
  9. Bake for 10- 12 mins or until golden around the edges
  10. When slightly cool transfer to a wire rack

If you want to ice them Royal Icing looks good, especially if you dye it pink!

Ingredients

Royal Icing

  • 1 Medium Egg White
  • 1/2 tsp Lemon Juice
  • 250 g Icing Sugar, Sifted
  • *1/4 tsp Glycerine Syrup *
  • Food colouring, I used Red for some pink cookies

Method

  • Whisk Lemon Juice & Egg White in a large bowl
  • Gradually begin adding Icing Sugar, whisking well to combine each time you add more
  • Whisk until you can form soft peaks
  • Add food colour if desired
  • If it is too runny add some more sugar!
  • * Add Glycerine*- this stops the icing drying if you are working slowly (like me)

NB

I used a knife to smear on some icing- think I need a bit of practice but once I tie on some nice ribbon they will make a nice edition to the tree 🙂

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