Christmas Sugar Cookies I

•¾ cup butter, softened

•1 cup sugar

•1.5 tsp egg replacer (mixed with 2 tbsp warm water)

•1 tbsp lemon juice

•¼ tsp salt

•2 ½ cup flours

•3 ¼ cup powder sugar

•1/3 cup water

•Food colors

Beat ingredients except flour in a large bowl with mixer on medium speed until creamy. On low

speed, gradually beat in flour. Divide the dough into 3 portions; make each portion into a ½ ‐in

think disk; wrap separately and refrigerate 2 hours or until firm.

Heat oven to 350F. Coat baking sheets with cooking spray or butter.

Roll out the dough (one portion at a time) to 1/8‐in thick. Cut out desired shapes with floured

cookie cutters (i.e., Christmas tree, bell, star, heart, etc.). Transfer shapes with a spatula to

prepared baking sheets and bake 10 to 12 minutes. Cool on baking sheet on wire rack for 2

minutes then remove to race to cool completely.

To decorate: divide some of the icing among smaller bowls. One for each desired color; tint with

food colors. Add water to the mixture if it gets dry. Pour some icing mixture in a zipper bag.

Cut a small hole on the tip of the bag. Decorate the cookies in any way you wish. Let dry

completely, about 3 to 5 hours.

40‐48 cookies, depends upon the size of your cookie cutter