Frosting for Crimmus Cookies!

As a follow up to yesterday's cookie recipe, here is the frosting.

1. Toss a half stick of butter in the mixer.

2. Add 2 cups of confectioner's sugar.

3. Add 2 tsps of vanilla and 3 TBSPs milk.

4.  If you'd like add 1/2 tsp of almond extract.

Now, you can frost and decorate the cookies.

After 1/2 and hour on the cookies, the frosting should harden to the point that you can stack the cookies. Still, it is best to separate layers with waxed paper.

Store the decorated cookies in a tight fitting container with a slice of bread to maintain softness.

Crimmus Cookies!

So, I've been making or helping to make these cookies since. . . well, for a long time.

They are called Kris Kringles. I don't know if that is their common name, though, so call them whatever you like. You can make them for St. Patrick's day then and not just Christmas.

In terms of cut-out cookies, they are relatively simple to make. The only ingredient that is exotic is cream of tartar. Cream of tartar is potassium bitartrate, and it is not made from relish and mayo and it is definitely not a grumpy cat.

1. Cream 2 sticks of butter (i.e. 1 cup) with 2 cups of sugar.

2. Beat three eggs slightly, and mix them into the butter and sugar.

3. Dissolve 1/2 a tablespoon of Cream of tartar and 1/2 a tablespoon of baking soda in 2 tablespoons milk.

4. Mix that into the butter and sugar mixture.

5. Add 1 tsp salt and 1 tsp vanilla.

6. Now mix in up to 4 1/2 cups flour. Too much flour it dries out and too little it doesn't roll properly.

7. You can roll the dough now, but I like to let is chill in the fridge for a day or so.

8. Work about 1/2 the dough in your hands like you are making a big meatball.

9. Roll it flat on a floured surface with a rolling pin to desired thickness.

10. Get to cutting!

(Or get a little girl to do that part for you.)

11. Bake the cookies in a 350 degree oven for about 10 minutes. Smaller cookies will take about 7. Big, thick cookies might take as many as 12.

12. Cool on a wire rack, then transfer to a tray.

13. Repeat until all the dough is used up, or until you are sick of making cookies.

It makes a lot of cookies.

14. After they have cooled, they need some frosting, and decorating.



I guess I can give you a frosting recipe late. . .

The Making of. . .

I'm in the middle of making some Crimmus cookies. Dough is chilling as we speak. Will share a recipe with pictures tomorrow if all goes according to plan.

In the meantime, enjoy this clip of the true meaning of the holiday.