Iced Christmas Cookies
Chef Catherine Stewart
Jackson Academy, Lexington Independents
Chef Catherine Stewart, foodservice director at Jackson Academy, bakes up dozens of cookies for the holiday season. Her recipe for classic sugar cookies frosted with royal icing turns out the quintessential Christmas cookie. Tint the icing with red and green food coloring in step with the holiday theme.
1 cup (1/2 lb.) unsalted butter
1 cup granulated sugar
1 tsp. vanilla extract
½ tsp. almond extract
3 cups all-purpose flour
2 tsp. baking powder
½ tsp. salt
1 cup confectioners’ sugar
2 tsp. milk
2 tsp. corn syrup
¼ tsp. almond extract
Food coloring of choice
- For cookies, preheat oven to 350 F. Line a baking sheet with parchment paper.
- In mixer bowl, cream butter and sugar until smooth. Beat in egg and extracts.
- In separate large bowl, combine flour, baking powder and salt. Gradually add to butter mixture, mixing until dough pulls away from mixing bowl.
- Do not refrigerate the dough. Divide dough into 2 to 3 pieces. Roll dough each piece out on a floured surface to 1⁄8- to 1/4-inch thickness. With floured cookie cutter, cut into desired shapes.
- Place cookies on a parchment lined baking sheet. Bake for 6 to 8 minutes. Let cookies cool on cookie sheet until firm. Move to a cooling rack.
- For icing, combine confectioners’ sugar, milk and corn syrup in medium bowl; whisk to mix, adding more milk if too thick. Divide icing into small bowls and tint with desired colors. Spread and pipe on cookies to decorate.
Photo courtesy of Lexington Independents