Even though I didn’t grow up celebrating Christmas. I still made these cookies…learning to bend the rules at a early age…using non-Christmas cutters. This is from the Rolled Cookies section of the book. Note: I’m writing this exactly as written with (my notes) in the book.
Rolled Cookies: Gay shapes….for holiday and year ’round cheer.
Merry Christmas Cookies
1/3 cup Butter (unsalted, room temp)
1/3 cup Sugar (granulated)
1 each Egg (large, room temp)
2/3 cup Honey
1 tsp. Lemon Flavoring (use any flavoring you like)
2 3/4 cups Gold Medal Flour (all purpose)
1 tsp. Baking Soda
1 tsp. Salt (sea salt fine ground)
Mix butter, sugar, egg, honey, and flavoring thoroughly. Measure flour by dip-level-pour method or by sifting (see p. 6). Blend flour, soda, salt; stir in . Chill dough. Heat oven to 375 degrees (quick mod.) Roll dough 1/4″ thick. Cut into desired shapes. Place 1″ apart on lightly greased baking sheet. Bake 8 to 10 min. When cool, ice and decorate as desired. Make about 5 doz. 2 1/2″ cookies.
This cookie recipe uses the creaming method. Here’s my take on the process of combining the ingredients;
- in a mixing bowl combine the butter and sugar, beat with a wooden spoon until well combined. Add the egg and beat until the egg is fully incorporated and the mixture is light and creamy. Add the honey and flavoring and beat again until the the mixture is light and creamy.
- In a separate bowl combine the flour, baking soda, and salt. Blend with a fork until the dry ingredients are well combined.
- Add all the dry ingredients to the creamed mixture and fold together using the wooden spoon. Scraping down the bowl as necessary. Remove the dough from the bowl and knead to fully combine the ingredients, the mixture will be sticky. “DO NOT PUT DOWN FLOUR DURING KNEADING.”
- Divide the dough into 2 equal pieces and place on plastic wrap. Shape each piece of dough into a disk that is about 7″ round. Wrap each piece in plastic wrap and chill for at least an hour before rolling.