Ma Barton's Christmas Cookies

Ma Barton's Christmas Cookies

These are by far the very, very best rolled Christmas cookies I have ever tasted. They freeze beautifully - baked or unbaked - for later decorating. The icing included in the recipe is the best sugar cookie icing ever. This recipe makes a lot (about 8 dozen, depending on how big you cut them) of cookies, and is easiest to make in a stand mixer.

Preheat oven to 400.

1 c butter, softened
2 c sugar
3 eggs
2 Tbs. milk
1 tsp. vanilla

5 c flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt

Sift together dry ingredients in a large bowl. Cream butter and sugar in mixer bowl until light and fluffy. Add eggs one at a time, beating well between each addition. Add milk and vanilla, mix well. Gradually beat in dry ingredients. Divide the dough into two or three smaller balls. Roll out on a floured surface and cut into shapes using cookie cutters. Bake 6-7 minutes, or until edges are just golden and cookies are set.

(Purists only roll the dough out twice, however, I roll and re-roll the dough until all the scraps are used, and the cookies always turn out beautifully.)

Once the cookies are cool, frost with Butter Cream Frosting.

Butter Cream Frosting
(this may be tinted for really colorful decorations)

Beat together
6 Tbs. Butter
1 lb. confectioner's sugar
1-2 tsp. vanilla
add milk 1 tbs. at a time until creamy, but still stiff enough to decorate with.

Once you have the cookies decorated, let them sit at least 2 hours to dry completely before storing in a covered container.