This cookie, more than any other cookie I make during the holidays, brings back precious childhood memories of Christmas and the cookies both my mother and aunt baked at that time of year. This Rolled Vanilla Cookie isn't their recipe, but it's close, and it's the only one I've ever used for my frosted and decorated cut-out cookies.
Instead of frosting these cookies, I have also dipped them in melted semi-sweet chocolate (with enough unsalted butter added to give it a good dipping constancy), which also taste quite good. Either way, it wouldn't be Christmas at our house without them.
Rolled Vanilla Christmas Tree Cookies
recipe from the Woman's Home Companion Cookbook
PREHEAT OVEN TO 400˚F
• 3 1/2 cups unbleached, all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups sugar
• 2 eggs at room temperature, well-beaten
• 1 1/2 teaspoon vanilla
1. Sift flour; measure. Add baking powder and salt. Sift again.
2. Cream butter; add sugar gradually and continue to beat until light. Add well-beaten eggs and blend thoroughly; add vanilla.
3. Combine the dry ingredients and the creamed mixture; mix all thoroughly and chill.
4. Roll cookie dough as thin as possible on a lightly floured surface and cut with cookie cutter. Place on a baking sheet lined with parchment paper. Bake in the center of the oven for 6 to 8 minutes. Watch closely. Because the cookies are so thin, they can burn quickly!
5. Cool cookies on a rack and frost with powdered sugar icing or dip into melted chocolate.
TAKE a LOOK: