Latest Recipes

No Holidays are complete without cookies, so to keep you even busier, here is another Christmas cookie recipe, you and your family will surely love! Get the kids involve, let them get creative with decorating these cookies. Happy Baking!

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2 cups butter
2 cups sugar
7 large egg yolks*
1/2 cups sour cream
8 cups cake flour
1/2 tsp. baking powder

In the large bowl of your stand mixer, cream the butter until very light and fluffy. Add sugar; cream butter and sugar until combined. Add egg yolks and sour cream and beat until well combined. Slowly add flour and baking powder. Mix on low speed until dough is uniform. Form into three balls, the flatten into a disc; wrap each disc in plastic film wrap and chill in the fridge for about two hours.

Preheat oven to 325 degrees.

Take out one disc of dough; on a surface sprinkled with some flour, roll the dough to about 1/4 of an inch thick. Using cookie cutters of your choice, cut cookies and place on ungreased cookie sheet about an inch apart. Brush with egg white or beaten whole egg. Bake 15 minutes until golden;  Cool before icing.

*notes:  If you use extra large eggs or are baking in a hot, humid kitchen, reduce yolks to 6. Don’t throw away the egg whites, you can use it for brushing the cookies with before baking and for making royal icing for decorating the cookies.

Icing
3 ounces egg whites
1 teaspoon vanilla extract
4 cups confectioners’ sugar

In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners’ sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired.

To decorate cookies, use edible markers to stencil or freehand desired design. Spread icing over cooled cookies with spatula or transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Dry for 4 to 6 hours or overnight. Left over icing can be stored in an airtight container in refrigerator for up to 3 days.

Have a Yummylicious Christmas!!!