This story is free to read because readers choose to support LAist. If you find value in independent local reporting, make a donation to power our newsroom today.
This is an archival story that predates current editorial management.
This archival content was written, edited, and published prior to LAist's acquisition by its current owner, Southern California Public Radio ("SCPR"). Content, such as language choice and subject matter, in archival articles therefore may not align with SCPR's current editorial standards. To learn more about those standards and why we make this distinction, please click here.
LAist Cookie Exchange: Festive Sugar Cookies
Making these cookies is one of my fondest Christmas traditions. This would lead you to believe that I am a total sugar-holic (which I am), but I mostly enjoy flexing my artistic muscle to decorate these bad boys. We have about 50 different cookie cutters, 6 colors of icing, and decorations galore. It’s always fun to make the standard snowman, but after 2 hours of baking you start to get creative. Dinosaurs, shoes, cars… you name it, we make it. I believe my mom pulled this recipe from a magazine in the 80’s, but it’s still just as delicious today.
Festive Sugar Cookies
3 ½ cups all-purpose flour
1 teaspoon baking powder
1 cup butter or margarine (softened)
1 - 8 oz. package cream cheese (softened)
2 cups sugar
1 egg
1 teaspoon vanilla
¼ teaspoon almond extract
¼ teaspoon coconut flavoring (optional)
Directions:
1. In a medium mixing bowl stir together flour and baking powder. Set aside.
2. In a large mixer bowl beat butter or margarine and cream cheese with an electric mixer on medium speed for 30 seconds.
3. Add sugar; beat until fluffy.
4. Add egg, vanilla, almond extract, and coconut flavoring (optional); beat well.
5. Gradually add flour mixture to creamed mixture, beating well after each addition.
6. Divide dough into thirds (about 2 cups each). Cover and chill overnight. Or, place in moisture and vapor proof plastic bags. Seal, label and freeze up to 3 months.
7. Roll out one third of dough at a time on a generously floured surface, and with a rolling pin, smooth out to a round piece about 1/4 inch thick, and then use cookie cutters to make your favorite holiday shapes.
8. Put each shape on a non-stick cookie sheet, and bake at 350 degrees for 8-10 minutes.
9. When somewhat cooled, remove from cookie sheet, place on wax paper til further cooled, and then ice with canned or your own homemade frosting. Then decorate with sprinkles or sugars to complete.
Photo by scottfidd via Flickr
You come to LAist because you want independent reporting and trustworthy local information. Our newsroom doesn’t answer to shareholders looking to turn a profit. Instead, we answer to you and our connected community. We are free to tell the full truth, to hold power to account without fear or favor, and to follow facts wherever they lead. Our only loyalty is to our audiences and our mission: to inform, engage, and strengthen our community.
Right now, LAist has lost $1.7M in annual funding due to Congress clawing back money already approved. The support we receive from readers like you will determine how fully our newsroom can continue informing, serving, and strengthening Southern California.
If this story helped you today, please become a monthly member today to help sustain this mission. It just takes 1 minute to donate below.
Your tax-deductible donation keeps LAist independent and accessible to everyone.
Right now, LAist has lost $1.7M in annual funding due to Congress clawing back money already approved. The support we receive from readers like you will determine how fully our newsroom can continue informing, serving, and strengthening Southern California.
If this story helped you today, please become a monthly member today to help sustain this mission. It just takes 1 minute to donate below.
Your tax-deductible donation keeps LAist independent and accessible to everyone.
Senior Vice President News, Editor in Chief
