Holiday Cookies

Recipes:

equivilants:
c. - cup/s                         min. - minute/s           
tsp. - teaspoon/s             hr. - hour/s
tbsp. - tablespoon/s        servs. - servings or serving size     
* - degrees

1 c. butter = 2 sticks butter
1 tsp. emulsion = 1 tsp. extract = 1 tsp paste

emulsions and paste may both be substituted for extracts in any recipe and vice versa

Vanilla and almond are the most commonly used flavors, however any complementing flavors may substitute for a more exotic taste, e.i. coconut and lime/lemon, rum and almond, vanilla and bourbon, coconut and rum, etc.


Roll-Out or  Sugar Cookies:

servs.- about 2-3 dozen (Recipe may be doubled.)


 1 c.  unsalted butter, softened
 1 1/2 c. granulated sugar
 1 egg
 1 1/2 tsp. vanilla bean paste
 1/2 tsp. almond emulsion
 2 3/4 c. all-purpose flour 
 2 tsp. baking powder
 1 tsp salt 


  Preheat oven to 400*F. 
1.  In a mixer bowl, cream butter with sugar until light and fluffy.
2. Then beat in egg, emulsion, paste.
3.  Combine flour, baking powder and salt; add to butter mixture 1 cup at a time, while mixing after each addition.
4.  Knead in a small amount of icing color for tinted dough. (optional)
  Do not chill dough!
5.  Divide dough into 2 balls.
6.  Roll each ball, on a floured surface, into a circle approximately 12 inches in diameter and 1/8 inch
  thick.
  Dip cookie cutter in flour before each use.
7. Bake cookies on ungreased cookie sheet 6-7 min. or until cookies are lightly browned.
  Do not through away scraps... keep rolling into balls until every bit of dough is used!
8. Let cookies cool on rack/plate for a few minutes, then proceed to decorate.