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from the recipe files of Maria Kay Simms
This recipe is a repeat of the one for Samhain, but hey, it's too good to not repeat. This time use all the wonderful cookie cutters available for this season: trees, stars, Santas, reindeer-the available variety is endless. It is a wonderful activity for a family, young and old, to share-the making and the eating!
Here is my favorite sugar cookie recipe, handed down from my Mom, who always made cookies with me and let me decorate. I usually double the recipe, especially for Yule cookies. The number of cookies it makes I cannot predict-it depends on the size cookie cutters you use.
Ingredients
I double this recipe. Cream shortening and sugar. Add egg and beat well.
Mix dry ingredients and add alternately with milk and vanilla. Mix
thoroughly. You'll need some extra flour to brush on hands and rolling
pin, and to dust on the surface on which you'll roll out the cookies.
Take a baseball-sized ball of dough and roll it out smoothly to a
thickness of no more than a quarter inch--a smidge less is better.
Place the cookie cutter and press down firmly. Small children may need
a bit of help to do this, and to place the cutters so as to make best
use of the space. Leftover scraps of dough can be kneaded into a ball
and rolled again. Dunk a spatula in flour and then carefully shove it
under each cookie to pick it up and move it to a lightly greased
cookie sheet (rub the cookie sheet with some of the shortening). Bake
at 350° for about 10 to 15 minutes, until cookies are firm and lightly
browned on the bottom. Remove from cookie sheet and cool on a sheet of
waxed paper.
Frosting
You can use commercial frostings and might want to do so for dark
chocolate for the cats and witches. I make a basic confectioners
sugar frosting and then color it with food coloring. Chocolate can
be made by melting chocolate chips or chunks to add. For the basic
frosting, start with a half stick of soft butter or margarine, and
a small amount of milk. Start with 1/4 cup and add cautiously.
Mixing works best with a hand-held electric mixer. Cream the butter
and milk and then add confectioners sugar alternately with a little
extra milk until you have a nicely spreadable frosting in an amount
that will allow frosting all your cookies. (Yes, this is guesswork.)
Divide the frosting into separate little dishes and add a few drops
of food coloring. Food coloring sets usually come with red, yellow,
green and blue. For orange pumpkins, mix yellow with a little less red.
Decorate with small candies as suggested above in the introduction to
this cookie project.
Copyright © 2002
Maria Kay Simms
Magical
Moon
Maria Kay Simms' monthly column on
lunar and astrological events to
help you plan your magickal calendar.
Recommended Reading
Healing
Herbs and Cooking
Wiccan Studies
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