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Silver bells

Silver bells
Glenn Koenig / Los Angeles Times

Holiday cookies can be divided into two categories. There are the picture-perfect cookies we see in the glossy magazines, the ones that make us oooh and ahhh over their dazzling designs and festive colors and look too pretty to eat. ... Read more

Total time: 1 hour, plus decorating time | Makes about 4 dozen cookies
  • 1 cup (2 sticks) butter, at room temperature
  • 1 1/2 cups powdered sugar, sifted and divided
  • 2 teaspoons vanilla extract, divided
  • 1/4 teaspoon salt
  • 2 1/4 cups flour, sifted
  • 1 to 2 teaspoons water
  • Food coloring, optional

Step 1Heat the oven to 350 degrees.

Step 2In the bowl of a stand mixer, or in a large bowl using an electric mixer, cream together the butter and one-half cup powdered sugar until light and smooth, 2 to 3 minutes. Beat in 1 teaspoon vanilla, and then the salt. Stir in the flour, a little at a time, until thoroughly mixed and smooth to form the dough.

Step 3Gather the dough and roll it to a thickness of one-fourth inch on a floured surface. Cut out cookie shapes from the dough.

Step 4Space the cookies about 1 inch apart on an ungreased cookie sheet and bake until just browned on the bottom but still light on top, about 10 minutes. Cool briefly on the pan, and then transfer to a cooling rack to cool completely.

Step 5Make the glaze: In a medium bowl, stir together the remaining powdered sugar and vanilla extract with just enough water to reach the desired consistency. To color the glaze, divide the dough and tint with food coloring as desired.

Step 6Ice the cookies as desired.

Note: Submitted by Holly Hall of Glendale.


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