This coming week is the week I will be making Decorated Christmas Sugar Cookies. This is a project (an event, really) that takes several days as I make a lot of these beautiful and delicious cookies. I like to give them as gifts, attach them to Christmas gifts and send to work with Jim for his holiday party. The cookies store well and will keep for several weeks in a cookie tin although they are eaten well before Christmas Day.
Decorated Christmas Sugar Cookies
2 Large Egg Yolks
3 Tablespoons Heavy Cream
3½ Cups All Purpose Flour
1 Cup Granulated Sugar
2½ Sticks (10 Oz.) Cold Unsalted Butter, Cut Into 1 inch pieces
Royal Icing for Decorating
Preheat oven to 350°.
In a small bowl, whisk the egg yolks with the cream. In a standing electric mixer fitted with the paddle attachment, combine the flour and sugar. Add the butter and beat at low speed until the mixture resembles crumbs, 2 to 3 minutes. Add the cream-egg mixture in a slow steady stream, beating at low speed until the ingredients are just combines. Divide the dough into 2 equal pieces, shape into disks, wrap in plastic and refrigerate at least 2 hours or overnight. Let the dough stand at room temperature for 30 minutes before rolling.
Line several baking sheets with parchment paper. On a lightly floured surface, roll out the dough ¼ inch thick (thick is important) and cut out shapes. Place on the parchment lined baking sheets and bake for 16 to 18 minutes, or until pale golden. Cool on the trays.
When cookies are completely cooled, frost them with Royal Icing. Let cookies sit overnight uncovered. This gives the icing time to set. Cookies can be stored in tins for a long time, 3 to 4 weeks.
