Traditional Decorated Christmas Cookies

Servings: 48
Ingredients:

3/4 c  Butter, unsalted; softened
1/2 c  Sugar
1 ea Egg
1 T  Lemon peel; finely grated
1 t  Vanilla
1/4 t  Salt
2 1/4 c  Flour; unsifted
1 T  Water; (use 2 if req'd)
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3 ea Egg whites
1 lb Powdered sugar
2 t  Water; (use 3 if req'd)
1 x  Food colors, sprinkles, etc

Beat together butter and sugar in small bowl with
electric mixer until light and fluffy. Beat in egg,
lemon peel, vanilla and salt. Gradually beat in flour
until thouroughly incorporated. Add water, a few drops
at a time, only until dough starts to come away from
side of bowl. Wrap dough in plastic wrap. Refrigerate
until firm, about 2 hours. Preheat oven to 350 deg.
Lightly grease 4 cookie sheets.
On lightly floured surface, roll out dough to 1/8′
thickness. Cut out var-ious shapes using cookie
cutters or homemade cardboard patterns, or free- hand.
Reroll scraps and cut out. Make small holes with
wooden pick if planning to hang cookies.
Bake for 12 to 15 minutes or until beginning to brown
around edges. Removecookies to wire rack to cool
before decorating.
Prepare icing: Beat egg whites in small bowl with
electric mixer until foamy. Slowly beat in the
powdered sugar. Continue to beat untion thick and
creamy. Add just enough water to get a good spreading
consistency. Tint with food coloring, if you wish.
Spread evenly over cookies.
Decorate with glitter, sprinkles, dragees and cinnamon
red hots, if

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