WanderFood Wednesday: Christmas Cookies

It’s not Christmas until there’s a whole lotta baking going on in my kitchen! I got a late start this year, but I did manage to crank out, oh, about 15 dozen cookies including Andes Mint chips and walnut, butterscotch and walnut, ginger snaps, and these Christmas trees. Yippee for the mother-in-law who pitched in to help out this year!

If you like to use your cookie press, here’s a recipe that you might enjoy. This will make about 4 dozen of the small Christmas trees.

1 1/2 cups unsalted butter, room temperature
1 cup granulated sugar
2 large egg yolks
3 3/4 cups sifted flour
1/4 teaspoon salt
1 tablespoon vanilla extract
colored sprinkles

1. Preheat oven to 350. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add egg yolks, flour, salt, and vanilla. Mix well.

2. Transfer dough to a cookie press, and press out desired shapes onto 2 baking sheets, placing them 1 to 2 inches apart. Decorate with sprinkles.

3. Place in oven and bake until cookies are golden around the edges, 7 to 10 minutes. (I found that it was closer to 10-12 minutes in my oven.) Rotate baking sheets half way through. Transfer to wire rack to cool.

Enjoy!

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