Christmas is a wonderful opportunity to get your kids involved in cooking. When my children were younger, we would dedicate a Saturday afternoon every December to making cut out cookies together. They really enjoyed icing and decorating the cookies. We also had sprinkles and colored sugar on hand to add that extra special touch. Afterwards, we would take plates of the cookies to the neighbors and grandparents as a Christmas gift. It was a wonderful tradition!
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| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
48 |
96 |
144 |
192 |
240 |
288 |
| Makes |
4 dozen |
8 dozen |
12 dozen |
16 dozen |
20 dozen |
24 dozen |
| Ingredients | ||||||
| Butter or margarine |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Sugar |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Eggs |
1 |
2 |
3 |
4 |
5 |
6 |
| Flour |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
| Cream of tartar |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Baking soda |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Vanilla |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Icing | ||||||
| Confectioner’s sugar |
3 C. |
6 C. |
9 C. |
12 C. |
15 C. |
18 C. |
| Milk |
3 T. |
1/4 C. + 2 T. |
1/2 C. + 1 T. |
3/4 C. |
3/4 C. + 3 T. |
1 C. + 2 T. |
| Light corn syrup |
3 T. |
1/4 C. + 2 T. |
1/2 C. + 1 T. |
3/4 C. |
3/4 C. + 3 T. |
1 C. + 2 T. |
| Almond extract |
3/4 t. |
1-1/2 t. |
2-1/4 t. |
1 T. |
1 T. + 3/4 t. |
1 T. + 1-1/2 t. |
| Food coloring |
Assembly Directions:
Cookies:
In a large mixing bowl, cream the butter, sugar and egg/s together. Add the dry ingredients. Cover hands with flour and divide dough into large balls. Roll out dough (no need to refrigerate) with sock covered rolling pin onto flour-dusted surface. Cut out shapes and transfer to ungreased cookie sheet. Bake at 375 degrees for 8 minutes.
Icing and Freezing Directions:
Cool cookies completely. Cookies may be frozen now and iced later and iced and frozen now.
For Icing:
In a medium mixing bowl, stir confectioner’s sugar and milk until smooth. Beat in corn syrup and almond extract. Icing will become shiny. If too thick, add more corn syrup a little at a time. Icing may be divided into bowls and made into various colors using food coloring. Kids will love to use paint brushes to ice the cookies.
For Freezing:
Cookies may be frozen up to 6 months. Wrap individually or in pairs to prevent breakage. Use quality plastic wrap or small freezer bags.
Nutritional Info:
Per Serving: 104 Calories; 4g Fat (33.8% calories from fat); 1g Protein; 17g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 61mg Sodium.
Exchanges: 1/2 Grain (Starch); 1 Fat; 1 Other Carbohydrates.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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