Variety of Christmas Sugar Cookies

Holiday Sugar Cookies

3/4 c solid shortening (butter flavored preferred)
1 c granulated sugar
2 eggs
1 t vanilla
2-1/4 c all-purpose flour
1-1/2 t baking powder
1/4 t salt

Cream shortening, sugar, eggs and vanilla in large mixer bowl at medium speed of electric mixer until light and creamy. Combine flour, baking powder and salt. Add to creamed mixture, mixing on low speed until well blended. Cover dough and chill
1 hour, if desired, for easy rolling. Preheat oven to 375 degrees.

Roll half of dough at a time. Roll out dough on lightly floured surface to 1/4-inch thickness. Using a cookie cutter, cut in desired shapes. Place on ungreased baking sheets. Roll leftover pieces. Sprinkle with colored decorations or leave plain to decorate when cool. Bake at 375 degrees for 8 to 10 minutes, or until edges are light brown. (Time will vary with cookie size.) Cool slightly, then remove to cooling rack. Cool completely before decorating. Yield: about 36 cookies: varies with cookie size


Candy Cane Sugar Twist Cookies

Basic Dough
1 c of butter, softened
1 c of confectioner's sugar
1 egg
1 t of vanilla
1/2 t peppermint extract
1/2 t salt
2 1/2 c of sifted flour
1 t cream of tartar
1 t baking soda
2 T of red food coloring (for Candy Cane Sugar cookies only)

Beat the butter and sugar together until light and fluffy. Beat in the egg, vanilla and almond extract. Set aside. Mix the flour salt, baking soda, and cream of tartar together. Stir into the butter mixture. Divide the dough in half and add the red food coloring to half the dough. Refrigerate dough for one hour.

Take one teaspoon of each color of dough and roll out into 4-inch long strips. Lay the strips side by side and twist together to make a red and white striped rope. Place the dough on an ungreased cookie sheet. Turn the end into a curve to make the canes handle. Repeat this procedure to make 12 canes. Place 1 inch apart. Bake at 375 degrees for 10 minutes. Cool on the cookie sheet for 10 minutes before removing.


VARIATIONS

White Chocolate and Candy Cane Cookies

Candy Cane Topping
1/2 c crushed red and white peppermint candy
2 T red colored sugar

Crush the peppermint candy in a heavy plastic bag with a hammer or rolling pin. Mix in the red colored sugar.

White Chocolate Coating
1 c of Nestle white morsels

Melt the morsels in a microwave safe container, uncovered, on medium high (70%) for 1minute. Stir and microwave at additional 10 to 20 second intervals, stirring in 'til smooth.

Cookie Directions: Make one batch of the basic dough from above. Roll dough into one-inch balls and place 2 inches apart on a cookie sheet. Flatten by pressing with the bottom of a drinking glass coated with sugar. Dip the glass in the sugar for each cookie. Bake at 375 degrees for 10 minutes. Cool on the cookie sheet for 10 minutes then transfer to a rack to cool completely. Dip each cookie half way in the warmed white chocolate then sprinkle with the red sugar and peppermint mixture.

Double Peppermint Sugar Cookies

Make one batch of the basic dough from above but substitute the almond flavoring with 1/2 t of the peppermint flavoring. Roll dough into one-inch balls and place 2 inches apart on a cookie sheet. Flatten by pressing with the bottom of a drinking glass coated with sugar. Dip the glass in the sugar for each cookie. Bake at 375 degrees for 10 minutes. Cool on the cookie sheet for 10 minutes then transfer to a rack to cool completely. To glaze, arrange the cookies on a piece of wax paper one-inch apart. Spoon the glaze over each cookie. Let dry completely. Spoon another coat over the cookies. Sprinkle with the red sugar peppermint mixture. Let dry completely again.

Peppermint Glaze

3 c of confectioner's sugar
2 to 3 T of water
1/4 t of red food coloring
1/4 t peppermint flavoring

Combine all ingredients and beat until smooth. The glaze should be thin enough to pour from a spoon. Add a few drops of water and beat again if it gets too thick while using. Makes about one cup of glaze.

Candy Cane Topping

1/2 c crushed red and white peppermint candy
2 T red colored sugar

Chocolate Kiss Cookies

Make one batch of the basic dough from above but substitute the peppermint extract with 1/2 t of almond extract. Roll dough into one-inch balls and place 2 inches apart on a cookie sheet. Flatten by pressing with the bottom of a drinking glass coated with sugar. Dip the glass in the sugar for each cookie. Bake at 375 degrees for 10 minutes. Upon removing the cookies from the oven, immediately put one large Hershey Kiss in the middle of the cookie. Cool on the cookie sheet for 10 minutes then transfer to a rack to cool completely.


Mint Sugar

Put 4-6 mint leaves and a cup of sugar in the blender. Add a few drops of green food coloring. Blend on high until well mixed. Dry the sugar overnight on a cookie sheet before storing for later use on cookies and grapefruit and in tea. Or, for an attractive delicious garnish, roll little green grapes in this sugar.