These have always been a favorite in our family! Every Christmas we would bake up a batch of these and snack on them for the next few weeks leading up to Christmas!
1 cup powdered sugar
2 cups softened butter
2 teaspoons vanilla
4 1/2 cups all-purpose flour
1 cup finely chopped walnuts or pecans
1/2 teaspoon salt
Additional powdered sugar to roll the cookies in and store them in!
Heat the oven to 400 degrees F. Take a large bowl and mix 1 cup powdered sugar with the butter and vanilla. Next, stir in the flour, nuts and the salt until dough holds together.
Shape the dough into 1-inch balls. Then place them on an ungreased cookie sheet, about 1 inch apart from one another.
Bake 10 to 12 minutes or until set but NOT brown. Roll the cookies in additional powdered sugar while they are still warm. Cool them completely on a wire rack for about 30 minutes.
Finally, roll the cookies in powdered sugar again. Store them in an air-tight container.
1 1/2 cups softened butter (unsalted)
2 cups white sugar
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Take your butter and eggs out a few hours prior to making your cookies. Provided your kitchen is warm, the butter will soften enough to cream with the eggs. Allowing the eggs to come to room temperature will make the cookies tastier. Take a large bowl, cream together butter and sugar until smooth. Then beat in the eggs and vanilla. Stir in the flour, baking powder, and salt. Cover with Saran wrap and chill the dough for at least one hour or even overnight. When you're ready to roll out your cookies, go ahead and preheat oven to 400 degrees F (200 degrees C). Roll out the dough onto a floured surface. You want the dough to be about 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Keep an eye on them as you don't want them to be brown. Golden is fine. Cool completely and then remove them from the cookie sheet. As the cookies cool down and the next batch bakes, you can prep your icing.
1 lb powdered sugar (about 4 cups or 450 grams)
4 egg whites (or 1/2 cup liquid egg whites)
1 teaspoon lemon juice
Optional: food coloring in desired colors
Beat the egg whites on high speed until foamy. Then switch to low speed and slowly sift the sugar into the egg whites. Then add the lemon juice and beat on high speed until the icing is very thick and forms stiff peaks, about 5 to 10 minutes.
Separate your icing into individual bowls and just stir in the coloring you want. So, if you want white, red, green, blue icing, then you will need 4 bowls. Remember as well, liquid food coloring will blend to become a lighter version of that color. If you want a deep red, it's best to buy the food coloring paste. Those will make a very striking and truer color. If you have leftover icing to use, put it in an airtight container and put it in the fridge.
If you don't have anything to decorate the cookies with, you can make the frosting thin enough to paint with paintbrushes. Or, you can spoon the frosting into a baggie and snip the tip. This will work only if the frosting is thick. If it's too thin, it will run straight out.
Is it too thick? Thin it out with some water.
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