These are my grandmother’s traditional Christmas cut-out cookies. In looking for a picture for the recipe, I saw they are also from an old Betty Crocker recipe book — is it just me or are there recipes being left out? I know it was paper-clipped into my mom’s BC book, and mine doesn’t have it either. We actually made these all year round, in heart, cherry, and hatchet shapes in Feb (heart dough dyed pink), in green shamrocks in March, and in leaves and pumpkins in the fall (I don’t think we made cookies much in the spring and summer). We never iced ours, but either dyed the dough or used sprinkling sugar.
(Dee-dee’s) Merry Christmas Cookies
1/3 cup margarine
1/3 cup sugar
2/3 cup honey
1 tsp lemon extract
4 cups flour, plus extra
1 tsp baking soda
1 tsp salt
Cream butter and sugar. Add egg, honey, and lemon and mix till smooth (add food coloring if dyeing the dough). Add baking soda, salt, and flour, until dough is smooth but not sticky. Chill 1 hour.
Roll out on flour-covered surface and cut out as desired. Press decorating sugar onto cookies, or ice after baking.
Bake at 350° for 6-8 minutes (less if dough is colored — the brown doesn’t look good with pink or green).
Yields about 5 dozen cookies.