Christmas was a fun time around our house. And part of that fun was when Mom made her Christmas cookies. As I recall, Mom didn't frost hers. Instead, she sprinkled them hot from the oven with soft sugar that melted and formed a light, twinkly crust, on top.
But once in a while, every few years, Mom did give in and frost with a Royal icing that hardened up and snapped when you bit through it.
- 1/2 cup white sugar
- 1/2 cup unsalted butter, room temperature
- 1 tsp vanilla
- 2 eggs, room temperature
- 2 1/2 cups sifted all-purpose flour
- 2 tsp baking powder
- 1/2 tsp fine salt
- Preheat oven to 325.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a different bowl, cream the white sugar, butter, vanilla, and eggs.
- Add the dry to the wet making sure to scrape.
- Form into a ball, flatten to a 1" disc and wrap in plastic wrap.
- Chill overnight.
- Remove from fridge and allow to sit at room temperature for 20 minutes.
- Lightly flour your work surface and press out a little before rolling.
- Flour your rolling pin and roll 1/4" thick if you plan to cut out with cookie cutters or roll into 2" logs if you plan to cut them into circles.
- Bake at 325 for 10 minutes. Allow cooling on the tray for 1 minute before transferring.
Mom always dressed hers with a good frosting that hardened up well.