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Favorite Holiday Cookies

This recipe makes dozens and dozens of cookies. I often bake about half the dough 
around Thanksgiving then refrigerate or freeze the remaining dough for another 
round of baking in December. 

Cream together:

1 pound BUTTER, room temperature

2 pounds (6 cups) SUGAR

 

Add:

6 EGGS

Beat together until incorporated well

 

Combine and stir together well:

2 pounds (about 6-7 cups) FLOUR

3 level Tablespoons BAKING POWDER

 

Add dry ingredients to sugar mixture and mix well.

Cover, refrigerate several hours or overnight.

 

When ready to bake, preheat oven to 375 degrees F.

 

Lightly butter and flour cookie sheets (just for first baking)

Generously flour a pastry board or cloth for rolling out dough. You can work in a 
lot of flour without making the cookie to doughy. 

 

Roll out a softball size piece of dough until very thin - 1/8 inch

Cut out with cookie cutter.star shape, Christmas tree shape.they really don't hold 
a shape real well as they are so buttery. Leaf shapes are nice if you do them 
earlier, for Thanksgiving. 

Put cookies on prepared baking sheet. 

Separate 2 eggs, use yolk for something else. Beat the whites until frothy and not 
stringy. Brush each cookie lightly with the egg white; add a piece of broken walnut 
or pecan to the center, sprinkle with cinnamon sugar.

 

Bake for 6-8 minutes. Remove from oven. Let cool for a minute before removing from 
pan. 



Bev Golden, Librarian

Canyon Ridge Elementary

San Antonio, TX

bgolden@satx.rr.com

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