Cookies for cutting and icing
This is my family's favourite Christmas cookie recipe. It's quick, versatile and it makes
fabulous cookies for cutting and icing - just roll it out and get creative!
Cookie production line!
Makes lots! These cookies freeze very well (before icing).
350g (12 oz) plain flour, plus extra for rolling
110g (4 oz) caster sugar
225g (8 oz) butter
1 tsp vanilla extract
About 450g (1 lb) icing sugar
Put the flour, sugar and a pinch of salt into a food processor then add butter and vanilla extract. Pulse until
the mixture looks like breadcrumbs. Pulse again to bring it together. Turn out onto a lightly floured surface and
knead until smooth. Wrap in clingfilm and chill for 30 minutes. (If you don't have a food processor, you can of
course do this by hand).
Roll the dough out to about ¼ inch thick and stamp out biscuits using cutters. Place on baking sheets (you may
have to chill again for 15 minutes of so). If you are going to hang the cookies on the tree, make small holes at
the top of each shape with a plastic drinking straw. Bake at 350F (180C, Gas Mark 4) for 12-15 minutes.
Remove and leave briefly on trays before transferring to a wire rack to cool.
Use boiling water to make up the icing. Decorate as appropriate.
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