This is my holiday treat for my friends, relatives, and even a chance acquaintance now and then. The sugar cookies are nothing special, just
a good, reliable, fairly easy to make recipe/ And I cut out Santy Pants.
and tree silhouettes then after baking ice them using the second recipe.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sugar Cookies
Categories: Cookies, Snacks
Yield: 24 servings

2 1/2 c (320 g) A-P flour
1/2 ts Baking powder
1/2 ts Kosher salt
1 c (225 g) unsalted butter;
- softened
1/4 c (150 g) granulated sugar
1 lg Egg; room temp
1 ts Vanilla extract

Combine flour, baking powder and salt in a medium bowl,
and whisk to combine. Set aside.

In the bowl of a stand mixer fitted with the paddle
attachment, cream together butter and granulated sugar
on medium-high speed until light and fluffy, 2 to 3
minutes. Add egg and vanilla, and beat on medium speed
until well combined, scraping the bowl as needed.

Add flour mixture and beat on low speed just until
combined. Scrape the bowl and fold a few times to make
sure everything is well combined. Wrap dough in plastic
wrap, flatten into a disk, and chill until firm, at
least 1 hour.

Set oven @ 350-|F/175-|C.

Roll out dough 1/4" thick. Use 3' floured cutters to cut
out cookies, and transfer to two parchment- or silicone
mat-lined baking sheets, spacing the cookies 1 1/2"
apart. Reroll scraps as needed, chilling as needed until
firm before rolling and cutting again. Freeze until very
firm, about 10 minutes.

UDD uses Xmas Tree and Santy Pants cookie cutters.

Bake until golden brown at the edges, 12 to 14 minutes.

Let cool a few minutes on the baking sheets, then
transfer to wire racks to cool completely. Cookies will
keep in an airtight container at room temperature for up
to 2 weeks, or frozen up to 3 months.

By: Susan Spungen

Yield: 2 dozen cookies

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chile Icing
Categories: Five, Cookies, Desserts, Chilies
Yield: 24 Servings

2 c Powdered sugar
4 ts Milk or half & half
4 ts Light Karo corn syrup
1/4 ts Almond extract
1 tb (level) ground chile
Food colouring (opt)

In a bowl, stir together confectioners' sugar and milk
until smooth. Beat in corn syrup, almond extract and
ground chile * until icing is smooth and glossy. If
icing is too thick, add more corn syrup.

* use ground Anaheim/NuMex chilies for green icing and
ground cayenne/tabasco/bird chilies for red icing. DO
NOT overload with chile - you want the icing to be
noticably "chile" but not light anyone up.

Add food colouring to desired shade if needed. Spread
over cookies, or paint on with a brush.

As an option make some icing without ground chile or
food colouring to pipe designs onto the green or red
icing. Be creative.

Sprinkling red or green sugar crystals on the cookies
after icing them is also a nice optional touch.

Uncle Dirty Dave's Kitchen

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