Rons Holiday Spice Cookies Recipes

Steps:

• 1. Mix flour, baking soda, cinnamon, nutmeg and salt in medium bowl. Set aside. Beat granulated sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate dough 2 hours or overnight until firm.
• 2. Preheat oven to 375 degrees F. Roll out dough on lightly floured surface* to 1/8-inch thickness. Cut into shapes with favorite cookie cutters. Place on greased baking sheets.
• 3. Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
• 4. For the Icing, mix all ingredients except food colors. (Stir in additional milk to thin icing or more confectioners' sugar to thicken, if needed). Place small amount of icing into small shallow bowls, using one bowl for each color desired. Stir drops of food color into icing until desired shade is reached.
• 5. To ice cookies, hold cookie by its edge and dip top of cookie into icing. (Or spoon the icing onto cookie using a teaspoon.) Place iced cookies on wire rack set over foil-covered baking sheet to dry. (The foil-covered baking sheet will catch drips.) To add decorative details to cookies, spoon tinted icing into resealable plastic bag. Snip off a tiny piece of the corner. Squeeze icing through hole in plastic bag to decorate cookies. If desired, Colored Sugar may be sprinkled onto freshly iced cookies.
• For the variations below, omit the cinnamon and the nutmeg. Use the following extract in place of the vanilla extract in the cookies:
• Almond Holiday Sugar Cookies: Use 1 teaspoon McCormick® Pure Almond Extract.
• Orange Holiday Sugar Cookies: Use 1 teaspoon McCormick® Pure Orange Extract.
• Lemon Holiday Sugar Cookies: Use 1 teaspoon McCormick® Pure Lemon Extract.

Steps:

• Heat oven to 375 degrees. Line several baking sheets with parchment paper or nonstick liners.
• Using an electric mixer, beat 12 tablespoons butter with the granulated sugar, molasses and egg until fluffy, about 2 minutes. Slowly beat in flour, baking soda, spices and salt.
• Shape dough into walnut-size balls and place 2 inches apart on baking sheets. Bake until firm, about 10 to 12 minutes. Let cool on wire racks.
• To make the icing, beat remaining 4 tablespoons butter with the confectioners' sugar until smooth. (Go slowly so you don't create a sugar storm.) Beat in the vanilla and enough cream or milk, and whiskey (if using), to make a spreadable frosting. Slather on fully cooled cookies.

Steps:

• Rub the butter into the flour in a large bowl until you have fine crumbs. Stir in the beaten egg, our festive spice, golden caster sugar, honey and cream of tartar. Stir unil a soft dough forms, then wrap in cling film and chill for 20-30 mins.
• Heat oven to 180C/160C fan/gas 4. Roll out the dough, cut into festive shapes and bake for 10-12 mins on lined baking trays. Dip in melted dark chocolate, if you like.