Christmas Cookie Recipe from the Rainey Kitchen

Do you make Christmas cookies with your family? It’s one of our favorite traditions. I’m inviting you into my kitchen this afternoon to join Laura and me in cookie making.

This year is a little different than the days of all 6 of our kids crowded in the kitchen to make Christmas cookies. But it’s still fun to reminisce. And the cookies are so yummy and beautiful that I’ll take any excuse to whip these up.

Here’s the Christmas cookie recipe, straight from my 91-year-old mom’s kitchen, so that you can enjoy this tradition with your family too.

Butter Christmas Cookies

1 cup butter, softened

½ cup sugar

1 egg

1 ½ teaspoon vanilla

Beat these together well with mixer.

3 cups flour

1 teaspoon baking powder

¼ teaspoon salt

Add dry ingredients, mixing well. Wrap in waxed paper or plastic wrap and chill at least one hour. Roll to 1/8 to 1/4 inch thick on a lightly floured or powdered sugared board. Cut in shapes.  Bake at 350 to 375 about 8 minutes. But watch carefully.  They should not get brown. 

Frosting

½ cup butter, softened

powdered sugar to desired consistency

1 teaspoon vanilla

1-3 Tablespoons milk

Add sugar to butter about ½ cup at a time and alternate with mild until the right consistency.  Frost Christmas cookies.

And here’s the bonus recipe.

Pecan Tassies

3 ounces cream cheese, softened

½ c butter, softened

1 cup flour

Mix together butter and cream cheese, then add flour and mix well.  Form into a ball.  Refrigerate until firm.  Then divide and shape into 2 dozen small balls and press into mini cupcake pans for the crust.

1 egg

¾ cup brown sugar

1 teaspoon vanilla

a dash salt

2/3 cup chopped pecans

1 Tablespoon softened butter

Mix together in a bowl with a fork and then scoop by spoonfuls into the cream cheese crusts

Bake 325 for 25 minutes. Makes 2 dozen.

 

For more Christmas encouragement check out my thoughts on Santa, my advice on holidays with your in-laws, and ideas on worshipping Jesus through His many names.