Christmas Favorites

Here's a list of some of our favorite holiday cookies. More to come in the future!

Favorite Gingerbread Cookies

The secret, I believe, is the lemon icing. Yum!

Yield: 50 cookies or so (depending on the size of the trees, or whether you choose cutouts instead).

Ingredients

• For The Cookies:

  • 2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon cinnamon
  • 1 teaspoon coarse salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1/4 cup unsulfured molasses

• For The Icing:

  • 2 tablespoons fresh lemon juice
  • 1 1/3 cups confectioners' sugar
  • Sanding or coarse sugar (optional)

Directions:

1. In a stand mixer or a large bowl (with a hand mixer), beat together the butter and sugar until pale and fluffy, about three minutes.
2. Add the egg and molasses and beat until blended, scraping down sides as necessary.
3. Place a sifter or sieve over the bowl, and add the flour, baking soda, ginger, cinnamon and cloves to the sifter. Sift onto the wet ingredients. Sprinkle over the salt, then beat just until combined.
4. Form into a disc and wrap in plastic wrap. Refrigerate for an hour, or up to three days. Keeps well wrapped in plastic wrap, in a ziploc bag, until ready to use.
5. Preheat oven to 350 degrees.
6. Remove disc from refrigerator, and roll to even thickness. Cut and bake 10-12 minutes.

Photo courtesy of and recipe adapted slightly from: Everyday Food December 2010