This week I’ll share recipes I like making around Christmastime.

Daughter Elizabeth brought a batch of this dough on Wednesday. It is a delicious cutout cookie that works really great. The children loved rolling out the dough and decorating the cookies.

On some of the cookies, they overdid the sprinkles.

They all took cookies home. I have a similar sour cream cutout cookie recipe but I think I’ll stick with this one from now on.

Sour Cream

Cutout Cookies

Ingredients

2 cups sugar

1/2 cup butter

1/2 cup butter flavor Crisco

3 eggs

1 cup sour cream

5 1/2 cups flour

2 teaspoons baking powder

2 teaspoons soda

1/4 teaspoon salt

2 teaspoons vanilla

Frosting

Ingredients

1/2 cup Crisco

1/4 cup water

1 teaspoon vanilla

3 cups powdered sugar

Directions

For cookie dough, combine sugar, butter and shortening; add eggs and sour cream. Beat well. Add flour, baking powder, soda, salt and vanilla and mix well. Refrigerate several hours or overnight. Roll out with a little flour and cut and bake. Bake at 350 degrees Fahrenheit for 8-10 minutes or until golden brown on bottom edges. Cool.

For frosting, beat ingredients together until light and fluffy. Frost and decorate cookies as you wish.

December White Christmas Cookies

Ingredients

1 cup Crisco

2 cups sugar

2 eggs

1 tablespoon vanilla

1 tablespoon lemon extract

5 cups flour, approximately

1 teaspoon soda

2 teaspoons salt

1/2 cup cream or milk

Directions

Cream shortening and sugar together. Add eggs, vanilla and lemon extract and beat well. Combine flour, soda and salt; alternate adding dry ingredients and cream to shortening and sugar mixture and mix well. Roll out very thin and cut into various shapes. Decorate with colored sugar sprinkles or whatever you like. Bake at 350 degrees Fahrenheit for 5-8 minutes. Store in tightly covered container.

December

Cornflake Candy

Ingredients

5 cups cornflakes

2 cups Rice Krispies

2 cups salted peanuts

1 cup sugar

1 cup cream

1 cup Karo syrup

coconut (optional)

1 bag milk chocolate chips (11.5 ounce)

Directions

Mix cereals and peanuts together in large bowl. In saucepan, combine sugar, cream and syrup and heat until mixture just begins to boil. Pour over cereal and stir well. Press into 9 x 13-inch buttered pan. Top with thin layer of coconut, if desired. In saucepan, melt chocolate chips and pour over the candy. Cut into squares and serve.

Lovina’s Amish Kitchen is written by Lovina Eicher, Old Order Amish writer, cook, wife and mother of eight who lives in southeastern Michigan. Readers can write to Eicher at Lovina’s Amish Kitchen, P.O. Box 234, Sturgis, MI 49091 (include a self-addressed stamped envelope for a reply); or email LovinasAmishKitchen@MennoMedia.org and your message will be passed on to her to read. She does not personally respond to emails.