LUCY BURDETTE: If I only get around to making one kind of Christmas cookie, this is the recipe I turn to. (And I was soooo excited a couple years ago to find cookie cutters at Sur la Table with a tropical theme!)This recipe always turns out well–just don’t skimp on the butter or the chilling part of the process. (And this year, I'll try making them without the salt.
1 cup butter, softened
2/3 cup sugar
1 tsp vanilla
2.5 cups sifted flour
Cream the softened butter and the sugar.
Then beat in the egg and vanilla.
Then mix the flour with butter/egg/sugar mixture. Chill dough for 3 hours (or overnight, if you'd prefer to bake and decorate the next day.)
Preheat over to 350. Roll out dough to 1/8 inch thick on lightly floured surface, dip cutters into flour before each use. Place on ungreased cookie sheet and bake for about 10 ” or until lightly browned. Let cool, and then frost.
Creamy vanilla frosting: mix 3 cups powdered sugar with 1/3 c butter, softened. Stir in 1.5 tsp vanilla and about 2 tablespoons milk. Beat until spreadable, and then add color and sprinkles as desired. Have fun with decorating–my favorite this year are the palm trees and the sunglasses. But I love the chicken too, though my artwork is a little sketchy:). (In case you don't know, Key West is overrun with chickens--and it's illegal to harm one!)