It’s amazing how some Christmas cookie recipes, and other holiday treats, are so well-received that they become an integral part of the family traditions. It gets to the point where you can’t really imagine Christmas without a plate of the particular cookies in the kitchen, ready to be gobbled down during A Charlie Brown Christmas and washed down with cold glass of milk.
When I was growing up, so it was with sugar cookies, cut out into holiday shapes and iced with the hard icing you get when you mix confectioner’s sugar and a few drops of milk and then brighten the mixture up with a few drops of food coloring. Here is the recipe for that Webnerhouse classic.
1 cup butter, softened; 1 cup granulated sugar; 1 large egg; 1 1/2 teaspoons vanilla; 3 cups all-purpose flour; 1 1/2 teaspoons baking powder
Beat together butter and sugar until fluffy. Add egg and vanilla, mix. Add flour and baking powder gradually. Continue to mix with mixer until combined, even if mix seems dry. Divide the dough into four parts, shape into four circles, wrap with plastic wrap and chill in the refrigerator for an hour or until firm.
Preheat oven to 375 degrees. Lightly grease sheet pan with Crisco. Roll out dough with rolling pin, lightly dusting with flour. Cut out shapes with cookie cutters and place on baking pans. Bake for 7 minutes or until edges of cookies are light brown. Remove from oven, cool briefly, then put on plate. Ice after completely cool.