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Decorative Holiday Cookies

Best flavor, most tender and fun to decorate!

Adapted from Cook's Tour, Junior League cookbook of Shreveport, Louisiana.

Prep Time 30 minutes
Cook Time 10 minutes
Chill overnight. 2 hours

Ingredients

  • 3 1/2 cups all-purpose flour
  • 1 t. baking soda
  • 1 t. cream of tartar
  • 1 cup room temperature unsalted butter (2 sticks)
  • 1/3 cup shortening
  • 1 cup sugar
  • 3 T. whole milk
  • 1 large egg
  • 1 t. vanilla
  • 1 t. lemon juice
  • 1 zest of 1 lemon
  • 1/2 t. salt

Royal Icing: 5 cups confectioners' sugar, 4 egg whites and 1 t. cream of tartar

Instructions

  1. Measure the flour. Sift the flour, baking soda and cream of tartar four times; set aside.

  2. Cream the butter, shortening, sugar, milk, egg, vanilla, lemon juice, lemon zest and salt.

  3. Slowly add the dry ingredients to the creamed ingredients.

  4. Shape into a disk, wrap in wax paper and chill. Best chilled overnight.

  5. Preheat oven to 350F®

  6. Roll out on a lightly floured silicone baking mat. Cut into shapes. Remove the cookie dough between cookies.

  7. Bake for 10 - 12 minutes, until lightly brown.

  8. Cool on wire racks.

  9. Decorate with icing:

    1. Outline each cookie with the thicker Royal icing.

    2. Fill in with the thinner icing.

    3. With a chop stick, smooth out the icing to fill in all surfaces of the cookie.

    4. Set aside to dry overnight.

Royal Icing: Beat the ingredients. Add the food coloring. Add the #3 tip to a cake-decorating bag, fill with the thicker icing to outline the cookies. Add a #5 tip to a cake-decorating bag, fill with the thinner royal icing.