Friday, January 1, 2010

Nativity Cookies

It has been a little busy around our home these past few weeks since, in addition to celebrating Christmas, we also welcomed home our 6th little one who was due on Christmas Day, but arrived a bit early, on December 15th! Our precious Christmas "Rose" was born with a few little heart defects, but since her baptism this past Monday, the doctor was no longer able to hear her heart murmur! The power of prayer and the graces from the sacraments are truly amazing! She has another echocardiogram scheduled for the 2nd of February where we will see if her heart has healed.

Anyhow, I am currently working on compiling a post with recipes for January from the archives, and also wanted to share these Nativity Cookies we made just before Christmas. (Though we never did get around to putting the stable together!) These would also be great to make for the upcoming feast of Epiphany!

Here's what you need:
  • Nativity Cookie Cutter Bake Set
  • Cut-Out Cookie Dough (We used the delicious recipe below.)
  • Decorations: Icing, Sprinkles, Etc... (We "Painted" our Cookies!)

The Best Rolled Sugar Cookies



1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt


In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).

Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.

Bake 6 to 8 minutes in preheated oven. Cool completely and decorate.

NOTE: We made the "paint" using powdered sugar, milk and various colors of food coloring. You need to make it thin enough to where it spreads easily, but not so thin that it soaks the cookies or runs off the edges.

Wishing you all a Merry Christmas and
a very Blessed New Year!

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  1. Jessica, I love making frosted sugar cookies, but every time I try to make the cookie dough from scratch, it ends up sticking to the counter, the rolling pin, or refusing to come out of the cookie cutters, etc. I try to freeze the dough for 20 mins before rolling it out but this doesn't help much, and I end up using so much flour to prevent sticking that the cookies taste way too floury. Do you have any suggestions?

    1. Hmmm... I never liked making sugar cookies, until I found this recipe. I do refrigerate the dough for at least an hour (usually longer) before trying to roll the dough, and I do flour both the surface and the rolling pin.

      I also started using a marble rolling pin, which has made rolling the dough so much easier as well.