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do love that this basic recipe can be used for any Holiday or special occasion. This is my Mom's recipe and used for many, many years. I love make half using 'egg wash' for sprinkles and also half I save for frosting once cooled...I thin my frosting down so that its almost just a glaze/coating...but, you can make to the thickness you prefer...
Enjoy! ~ Diane
Mom's Christmas Butter Cut-out Cookies
1 Cup Butter
1 Cup Sugar
3 Cups Flour
1/2 tsp salt
1 tsp grated lemon rind
Cream butter and sugar until light. Blend in Lemon rind and 1 whole egg and egg yolk only from second egg (save that egg white for spreading on top of pre-cooked cookies so sprinkles stick) Sift flour and salt, and gradually work into butter mixture. As dough stiffens, work flour in with hands. Wrap dough in wax paper and chill for several hours. Roll dough out 1/4" thick - cut out - if using sprinkles, brush tops of cookies with egg wash from saved egg white and sprinkle. Bake 375 for 8 mins but, keep an eye on them - thinner cookies will cook faster and could burn easily. Frost when cold if wanted.
1/2 Cup Powdered sugar
3 tsp milk
3-4 drops food coloring of your choice - blend well.
Frost cookies and let sit to harden.
more milk - thinner frosting/glaze
more powdered sugar - thicker frosting.
Recipe by: Diane Baker's Mom
Photos by: Diane Baker for Canning and Cooking at Home
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Diane Baker: Owner & Creator of Canning and Cooking at Home