My Christmas Cakes, 2010 and 2016–Always White with Royal Icing
M-J’s Classic Christmas Cookies
I have been enjoying these festive shortbread biscuits since I was a child.
One half-pound of butter
Two and a half cups of flour
One cup of powdered sugar
One tablespoon of milk (full-fat, of course)
One teaspoon of vanilla (imitation vanilla is just as good as the real thing)
One egg yolk mixed with two tablespoons of cream (to brush on top, as a base for sprinkles–adds nice flavour, believe it or not)
If you are going to use icing and a piping bag to decorate these Christmas cookies, skip this.
Method:
The ingredients, except for the egg yolk and cream, are mixed together and rolled out to a quarter (1/4) inch thickness. Then cookie-cutters are employed; the things are brushed with egg yolk/cream and sprinkled with coloured sugar. Sometimes I prefer to decorate the cookies with Swedish pärlsokker, or white pearl sugar. Transfer the cut-out cookies to an upside-down cookie-sheet and bake at 350 degrees for 25 minutes.
©2007
M-J de Mesterton
Wye Valley Specialities for Christmastide from Our Dear Friend Peter King
Ideals Christmas Magazine, 1947
