1 cup butter, softened (NO substitutes)
1 cup sugar
2 Tbsp. orange juice
1 Tbsp. vanilla
2-1/2 cups flour
1 tsp. baking powder
Prep Time: 25 minutes
Cook Time: 7 minutes
Total Time: 32 minutes
Yield: 36 cookies
DIRECTIONS:In large bowl, beat butter with sugar until light and fluffy. Add egg, orange juice, and vanilla and beat well to combine. Sift flour and baking powder and add to butter mixture. Mix until a dough forms. Cover and chill dough until firm, about 2-3 hours.
Preheat oven to 400 degrees. Roll out dough, 1/2 at a time, on a well-floured surface, with stockinet covered rolling pin, to a 1/4" thickness. Cut with shaped cookie cutters.
Bake on ungreased cookie sheet at 400 degrees for 6-10 minutes until very lightly brown.When cookies have cooled, frost with Buttercream Frosting (directions below), tinted different colors with liquid or paste food coloring. I love making the Santa hats.
BUTTER CREAM FROSTING:
1 cup butter, softened
6-7 cups powdered or confectioner's sugar
1/4 tsp. salt
6-9 Tbsp. milk
2 tsp. vanilla
In a large bowl, cream butter until very fluffy.
Add 1 cup of the powdered sugar and salt and beat again.
Continue adding sugar and milk in small batches, alternately, beating until very fluffy; this will take about 10 minutes. Stir in vanilla. Makes about 2 cups.
Have fun creating colorful, tasty, Christmas treats. If you have leftover frosting, put it between graham crackers for a fabulous after-school snack for your kids (or you!).
To freeze cookie dough, prepare and divide into four portions. Shape each portion into a 1/2" thick disc. Freeze on waxed paper lined cookie sheets, then pack into hard sided freezer containers. Label; freeze up to 6 months. To thaw and bake, let freezer container stand at room temperature for about an hour. One at a time, use each disc, rolling out and cutting cookies (keep remaining dough covered).
Keep a big plateful of cookies out for kids and guests. They'll love 'em and Santa will appreciate it too.
MERRY CHRISTMAS ... HAPPY HANUKKAH ... HAPPY HOLIDAYS