I have been making these Christmas cookies for as long as I can remember. My mom and I used to make them when I was little. They are so good and the cutest things ever. I am not a peppermint cookie fan, so that is why I gave you the option of using peppermint or almond extract. I always make mine with the almond, but it’s your call.
I also hate making cookies that you have to refrigerate before you bake, no one wants to wait 5 hours to make cookies. With these you just need to pop them in the refrigerator for 15 mins while the oven is preheating. They are just easier to roll out that way, not so sticky.
And once again I am the meanest mom ever……. I made these with my daughter last week and let her do ALL the work, the twisting and shaping. They came out a little crazy looking, so I didn’t take blog pics of them. Today I try and make a quick batch while she is watching tv. I get to the part where you start twisting and she wanted to help. I told her to let me make one tray and she could make the other, that way I would get some pictures of the ones I made. Then she tells me that I’m mean and that she doesn’t want to help anyways :)
- 1 cup butter soft
- 1 cup powdered sugar
- 1 egg
- 1 teaspoon peppermint OR almond extract
- 1 teaspoon vanilla
- ½ teaspoon salt
- ½ teaspoon baking powder
- 2½ cups flour
- red food coloring
- In medium size bowl cream sugar and butter together until light and fluffy
- beat in egg, peppermint OR almond, vanilla, salt and baking powder
- slowly add in flour and mix until combined
- remove half of the dough
- add red food coloring to the dough left in the bowl and mix until red
- preheat oven to 375 degrees
- stick red and white dough into the refrigerator for 15-20 min.
- roll about a half inch ball of dough in each color into a 4-5 inch rope
- twist together and curve the top to make the hook
- place on cookie sheet lined with parchment paper
- bake for 9-12 mins
- let cool for 20 mins