Christmas Sugar Cookies
Recipe by: Phyllis Martin, Junior League of Roanoke Valley
*The dough will keep in the refrigerator for a week, ready to bake fresh cookies every day during the holiday season.
Ingredients:
4 to 5 cups flour
1 teaspoon baking soda
2 teaspoons cream of tarter
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 cup (2 sticks) butter, softened
2 1/4 cups sugar
3 medium eggs, beaten
1 teaspoon lemon juice
1 teaspoon vanilla extract
Directions:
Mix the flour, baking soda, cream of tartar, nutmeg and salt together. Cream the butter and sugar in a mixing bowl until light and fluffy. Beat in the eggs, lemon juice and vanilla. Add the dry ingredients and mix to form a dough.
Place in a sealable plastic bag and chill for several hours or up to a week. Roll a small amount of the dough at a time 1/4 inch thick on a floured surface. Cut with a cookie cutter and place on a greased cookie sheet.
Bake at 350 degrees for 10 minutes or just until the cookies begin to brown. Cool on the cookie sheet for several minutes. Remove to a wire rack to cool completely. Decorate or frost as desired.
Makes five dozen.
