Christmas would
hardly seem like Christmas without fancifully shaped and decorated cookies. Decorated cookies are thought to have originated in pre-Christian times as offerings to various
gods. You and your children will love these cookies. The honey in this recipe makes these
cookies melt in your mouth.
This has always been a favorite cookie of my
children. They are now adults, but we still make these Christmas Cookies
every year. This recipe originally came from an older
1960's
Betty Crocker Cookbook that I received for a wedding gift in
1961.
More of Linda's favorite
Cookie Recipes
and
Secrets To Making Perfect Cookies.
Also learn
How To Have A Successful Holiday Cookie Exchange or Cookie
Swap.
Merry Christmas Cookies
1/3 cup
vegetable shortening
1/2 cup granulated sugar
1
egg
2/3 cup honey
1 teaspoon lemon extract
2 3/4 cups all-purpose
flour
1 teaspoon baking soda
1 teaspoon salt
In a large bowl, cream vegetable shortening,
sugar, egg, honey, and lemon extract until light and fluffy. Sift in flour, baking soda,
and salt; stir until well blended. Refrigerate dough at least 1 hour or overnight.
Preheat oven to 375 degrees F (190
degrees C). Lightly grease
Cookie Sheets
or line with
Silicone Baking Mats.
On a lightly floured board, roll dough 1/4-inch thick
with your
Rolling Pin; cut into desired
shapes with your favorite
Cookie Cutters. Place 1-inch apart onto prepared cookie sheets.
Always leave room between cookies on the cookie sheets.
If the cookies are extremely large cookies or the
recipe calls for more space, adjust the space
Bake 8 to 10 minutes or until edges are light
brown. Remove from oven and cool on
wire cooling racks.
Prepare Milk Frosting. When are cool, frost with
the Milk Frosting and
decorate as desired.
Yields 5 dozen cookies.
MILK FROSTING:
1 cup powdered (confectioners') sugar
1/2 teaspoon lemon extract
1 to 1 1/2 tablespoons milk
Food coloring of your choice
In a small bowl, combine powdered sugar, lemon
extract, and enough milk to make frosting easy to spread. Tint, if desired, with a few
drops of food coloring.

Comments from readers:
Thank you so much for
publishing this cookie recipe. My mom always made these from a cookie book from the
1930’s. The original had depression-era substitutes of Karo light syrup for
honey. They also had a dark version with molasses (or karo dark). I have
moved several times and somewhere along the line the books with these were
lost. - Rosemary (12/10/06)
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