One of my favorite Christmas traditions is baking cookies while listening to Christmas music. It’s a tradition that happens in most households, perhaps yours included. But it’s one of those things that feels deeply personal to me. It makes me slow down and truly embrace this season that goes by all too quickly. I know so many people feel the stress of the holidays, but it must be my slow paced upbringing, but I go even slower in these winter months. Someone once told me, “life is a gift, not an emergency.” I love that. Especially during this special season of joy.
This year Julian has been helping me in the kitchen more than ever, and baking cookies is one of his specialties. What child doesn’t love to sprinkle a cookie?! I am using my go-to sugar cookie recipe, one that you may remember from last year. It may take me longer than ever to bake 1 batch with this two Christmas cuties of mine, but this recipe is still being put to good use in our household.
I’m also working on showing you guys a little more of my Christmas decor at home. Lots of you have shown interest in our home styling, so I’m hoping to have that up in the next few days. Until then, here’s our home from last year!
¾ cup butter, room temp
1 cup sugar
1 egg yolk
2 tsp vanilla
Grated rind of 1 lemon (orange works great too)
¼ tsp salt
2 ½ cups flour
With a standing mixer, beat the butter until creamy. Add the sugar and continue beating until light in color. On low speed beat in egg and egg yolk just until combined. Add vanilla, lemon rind and salt. Add the flour until blended, do not over beat batter. Form dough into a ball and wrap in plastic. Refrigerate for 30 minutes. Preheat oven to 375F. On a lightly floured surface, roll out dough and stamp with desired cookie cutters. Bake on a lightly greased baking sheet for approx 8-10 minutes. Allow to cool completely before decorating. Store in an airtight container if you don’t eat them all! Enjoy!
Adapted from The Cook’s Encyclopedia of Baking
ROYAL ICING: Wilton’s recipe