Traditional Decorated Christmas Cookies

Yield: 48 Servings

COOKIE
3/4 cup Butter, unsalted; softened
1/2 cup Sugar
1 Egg
1 Tbsp Lemon peel; finely grated
1 tsp Vanilla
1/4 tsp Salt
2 1/4 cup Flour, all purpose; unsifted
1 Tbsp Water; (use 2 if req'd)

ICING
3 Egg whites
1 lb Sugar, powdered
2 tsp Water; (use 3 if req'd)
Food colors, sprinkles, etc

Beat together butter and sugar in small bowl with electric mixer until
light and fluffy. Beat in egg, lemon peel, vanilla and salt.
Gradually beat in flour until thoroughly incorporated. Add water, a
few drops at a time, only until dough starts to come away from side
of bowl. Wrap dough in plastic wrap. Refrigerate until firm, about 2
hours.
Preheat oven to 350øF. Lightly grease 4 cookie sheets. On lightly
floured surface, roll out dough to 1/8" thickness. Cut out various
shapes using cookie cutters or homemade cardboard patterns, or
freehand. Reroll scraps and cut out. Make small holes with wooden
pick if planning to hang cookies. Bake for 12 to 15 minutes or until
beginning to brown around edges. Remove cookies to wire rack to cool
before decorating.
Prepare icing: Beat egg whites in small bowl with electric mixer until
foamy. Slowly beat in the powdered sugar. Continue to beat until
thick and creamy. Add just enough water to get a good spreading
consistency. Tint with food coloring, if you wish. Spread evenly over
cookies. Decorate with glitter, sprinkles, dragees and cinnamon red
hots, if desired.

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