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Cookie Recipes & Christmas Spirit

Last week 573Magazine.com went to a baking party. It was a blast! The beautiful decor, the oven warmed house, the wide eyed wonderment and joyful sound of giggling children I adore, the smells of apple pie, cinnamon spice, and fresh baked cookies wafting through the air...it was exactly the thing to wake my inner child and spark the magic of the Christmas Spirit.



In the spirit of giving and in hopes that we might spread a little Christmas cheer to all of you...our friends, family, and neighbors... 573Magazine.com would like to share a couple of the timeless kid friendly/grumpy adult approved recipes that have been a piece of holiday family tradition for generations, and has brought joy to all.


The City of Cape Girardeau, Missouri, proudly sponsors this 573Magazine.com story.


SNICKERDOODLES


Heat oven to 350 degrees. In a medium to large bowl mix 1 cup butter (shortening or lard also works) with 1 ½ cups sugar, 2 whipped eggs, ¼ tsp vanilla, ¼ tsp almond extract. Blend in 2 ¾ cups flour, ¼ tsp salt, 2 tsp cream of tartar, 1 tsp baking soda (you can substitute the tartar and soda with 3 tsp baking powder if you don’t have cream of tartar.)


Set dough aside.


Mix in a small dish about 3 tbs of sugar and about 3 tsp of cinnamon.


Roll dough into balls and roll them around in the cinnamon and sugar mix.


Place cookie balls onto the baking sheet and press down with fingers.


Bake until bottom edge looks firm, right before the slight color change if possible. (About 5-7 minutes)


Let cool about 5 minutes before removing from pan to wax or parchment paper.


ROLL-OUT COOKIE-CUTTER SUGAR COOKIES


Mix together ¾ cup of shortening (and/or butter if you need to substitute or supplement) with 1 cup of sugar, 2 whipped eggs, ½ tsp vanilla, and ½ tsp almond extract until thoroughly blended. Add (without mixing in) 2 ¾ cup all-purpose flour, 1 tsp baking powder, 1 tsp salt. Mix the dry ingredients together some before stirring them into the batter underneath. Mix thoroughly, cover, and chill for at least 1 hour.

Roll out the dough...

Pre-heat oven to 350 degrees.


Roll out the dough no more than ⅛ inch thick on lightly floured surface. (Tip: Rubbing flour on the rolling pin and dipping the cookie cutters into the flour helps to reduce messy and inconvenient sticking.)



Cut out cookies using cookie cutters, cups, or even a butter knife.



Place cookies on baking sheet. Decorate with colored sugar or sprinkles if you are not using icing.


(Parchment paper or foil can help keep the clean up quick later on.)



Bake until cookies begin to show the slightest bit of color around the bottom edge. (About 6 minutes or so.)


Let cookies cool about 5 minutes before removing from pan to wax or parchment paper. Let cool for an additional 10-15 minutes or more before decorating with icing. (We don’t want a melty mess!)

SUGAR COOKIE ICING


Mix 1 stick of butter with powdered sugar until it's so thick it’s almost dry. Add ½ tsp vanilla, ½ tsp almond extract, 2 tbs milk and mix thoroughly until the consistency is good. If it’s too stiff, add a touch of milk. If it’s too fluid, add a touch of powdered sugar, or even a little bit of flour (no more than a couple tbs) in extreme cases.


Separate the icing into small dishes and add food coloring for desired colors.


Ice cookies and add sprinkles and other delicious decor according to your own personal and artistic taste!


This is the time of year when we are blessed with a plethora of opportunities to spread peace, love, comfort, and joy to those around us. When you take those opportunities with a giving heart and a glad soul, that's where you'll find the magic of your Christmas Spirit. Happy Holidays 573!


GET OUT THERE!


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