Holiday cookie traditions

Published Dec. 5, 2017
21st Space Wing Public Affairs

PETERSON AIR FORCE BASE, Colo. -- From Mollie Raymond (wife of Gen. Jay Raymond, Air Force Space Command/Joint Force Space Component commander)

Over this past Thanksgiving holiday, I asked my kids “If I were to bake only one type of Christmas cookie, which one would you choose?”

All three said “the ones with jelly and frosting.” I knew exactly what they meant. I’ve been making these holiday cookies as long as I can remember.

I love how festive they look and everyone else in my family loves the flavor...so it’s a “win-win!”

Almond Cookies

Mix the following:
2/3 C Sugar
1 C Butter
1/2 tsp Almond Extract

Add
2 C Flour (I add an extra 1/4 C in Colorado) Beat until fluffy.
Refrigerate for one hour.

Roll 1” Balls. Make a small thumbprint. Fill with Seedless Raspberry Jelly.

Bake for 12 Min at 350 degrees.

Make Icing and drizzle over cooled cookies:
1 C Powdered Sugar
1-1/2 t almond extract
2-3 T Water

From Kelly Moore (wife of Col. Todd Moore, 21st Space Wing commander)

These cookies are delicious and always remind me of making Christmas cookies with my mom when I was little. Now my kids love to help me make them too!

Sugar Cut-out Cookies with Icing

1 c. unsalted butter, softened
1 1/2 c. sugar
1 egg
1 1/2 t. vanilla extract
1/2 t. almond extract
2 3/4 c. all-purpose flour (+ 3 T flour if at high altitude)
2 t. baking powder
1 t. salt

Preheat oven to 400 degrees. In mixing bowl, cream together butter and sugar until light and fluffy. Beat in egg and extracts.

Mix flour, baking powder, and salt in a separate bowl; add to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough.
Divide dough into 2 balls.

On a floured surface, roll each ball into a circle approximately 12 inches wide and 1/4 inch thick. Use cookie cutters (dipped in flour first) to cut out holiday shapes.

Bake cookies on an ungreased cookie sheet for 6-7 minutes or until lightly browned. Makes about 3 dozen.

Powdered Sugar Glaze Icing

Blend together 1 cup of powdered sugar with 5-6 t. of water. Add food coloring as desired. Brush onto cookies while they're still a little warm if possible.