Our Traditional Christmas Cookies Part 2 of 3

• Serves: 12 to 15 depending on the size

Ingredients

• 1 1/2 cups of unbleached all purpose flour
• 1 tsp. baking powder
• 4 tblsp. sugar
• 1/4 c. canola oil
• 1/4 c. orange juice
• 1 egg white (beat until frothy)
• 1 tsp. vanilla
• lemon or other flavoring
• cinnamon and sugar or chopped roasted nuts may be used on top to decorate them
• 1 cup confectioner's sugar and about 2 tbsp. water (for glazing)

Instructions

Preheat oven to 350 degrees F.
(depending on your oven, you may need to adjust the temperature between 325 - 350 degrees Fahrenheit, so the bottoms don't burn)

Procedure:
1. In a medium sized bowl, mix the flour, baking powder and sugar together.
2. Add the oil, egg whites and vanilla and mix well, adding a little extra flour, if needed, to make a soft dough.
3. Knead the dough on a lightly floured surface until it is smooth and elastic.
4. Shape pieces of dough into approximately 6" long, 1/2 " thick logs and then loop them into a knot, or any other shape you wish. All the cookies should be about the same size, so that they will bake evenly.
5. Place them on a lightly greased cookie sheet about 1/2" apart.
6. Bake in the oven for approximately 20 to 30 minutes or until they are lightly golden. Remove from oven and cool on a wire rack. Makes approximately 12 to 15 cookies, depending on their size.

To Glaze and Decorate

You can sprinkle them with icing sugar or make a glaze out of the icing sugar, using a little water, slowly into the icing sugar, until it is slightly thick and spread a little on top of each cookie. Using more icing to thicken or less to have a thinner glaze.

You can add sprinkles, shaved chocolate or other toppings at this time and then place them back on a cookie tray, to dry and to let the icing set.

©December 1, 2011

Part 3 - No Roll - Filled Cookies to follow...