Yield: Yields about 3 dozen 3-1/2-inch cookies.
Rosemary gives these holiday cutout cookies a subtle piny touch, and lemon adds brightness. See more gorgeous cut-out Christmas cookies.
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Roll one half of the dough between two sheets of parchment to an even 3/16-inch thickness. Slide the dough and parchment onto a cookie sheet and refrigerate until firm, about 30 minutes. Repeat with the remaining dough.
Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Line four cookie sheets with parchment.
Using a 3-1/2-inch (or similar) Christmas tree cookie cutter, cut out the cookies and arrange them 1 inch apart on the cookie sheets. Press the scraps together, reroll, and cut (if the dough becomes too soft to handle, chill until firm). Repeat one more time and then discard the scraps. Repeat with the remaining dough.
Bake two sheets at a time until the cookies’ edges are golden brown, 10 to 12 minutes, rotating and swapping the sheets’ positions halfway through for even baking. Cool the cookies on racks.
If using decorating sugar or dragées, apply them while the icing is wet. Once the icing is completely dry and hard, store the cookies in airtight containers in the refrigerator for up to 5 days.
For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.
Note: The risk of salmonella infection from consuming raw eggs is very low, but you can eliminate it entirely by using pasteurized eggs.
Why wait for Christmas??? Cut these yummy cookies in stars or rounds and serve without the icing with lemon pot de creme or ice cream . These would be a good compliment to any fruit ice cream or pot de creme. Enjoy!
Excellent cookies even for a non-cookie lover. I made them last year, got rave reviews, and MUST bake them again!
Excellent cookie. My husband took some to work last Christmas, and they were a major hit.
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