<p>Great as homemade gifts for friends and family, lovely to have to hand when guests call around, or simply a way to keep the kids busy!</p><h2>Cookie Press Butter Cookies</h2><p>Prep: 20 mins, Cook: 8 mins, Total: 28 mins, Servings: 60 servings</p><h3>Ingredients:</h3><ul><li>1/2 cup unsalted butter, softened at room temperature</li><li>1/2 cup shortening</li><li>3/4 cup sugar</li><li>1 large egg</li><li>1 teaspoon almond or vanilla extract</li><li>2 1/4 cups all-purpose flour</li><li>1/2 teaspoon baking powder</li><li>1/4 teaspoon salt</li><li>Optional: almond bark, decorative sugar sprinkles</li></ul><h3>Steps to Make It:</h3><ol><li>Gather the ingredients.</li><li>In the bowl of a stand mixer or in a large mixing bowl with an electric hand beater, cream together the butter, shortening, and sugar until it turns lighter in color and fluffy, approximately doubling in size.</li><li>Add the egg and beat well.</li><li>Add the almond or vanilla extract and beat again.</li><li>Whisk the flour, baking powder, and salt together in a separate bowl, then add it to the butter mixture gradually, beating just until each addition becomes fully incorporated.</li><li>Divide the dough into oblong chunks sized to fit the cookie press tube.</li><li>Following the directions for your brand of a cookie press, space the cookies 1 inch apart on an ungreased aluminum cookie sheet.</li><li>Bake at 200°C for about 6 to 8 minutes, or until the cookies turn light brown on the edges.</li><li>Use a spatula to immediately transfer the cookies to a wire rack. Cool completely.</li><li>Decorate the cooled cookies with melted almond bark, decorative sugar, or colorful sprinkles if desired.</li></ol><h2>Candy Cane Cookies</h2><p>Prep: 20 mins, Cook: 10 mins, Total: 30 mins, Servings: 48 servings</p><h3>Ingredients:</h3><ul><li>3 1/2 cups all-purpose flour</li><li>1 teaspoon baking powder</li><li>1/4 teaspoon salt</li><li>1 cup (8 ounces) butter, softened</li><li>1 cup granulated sugar</li><li>1/2 cup milk or light cream</li><li>1 large egg</li><li>1 teaspoon vanilla extract</li><li>1 teaspoon peppermint extract</li><li>1/2 teaspoon red food coloring (or enough of the desired color)</li><li>Optional: 2 tablespoons finely crushed peppermint candies mixed with 1 tablespoon granulated sugar or red decorating sugar</li></ul><h3>Steps to Make It:</h3><ol><li>Gather the ingredients.</li><li>In a mixing bowl, measure flour, baking powder, and salt.</li><li>In a separate mixing bowl, beat the sugar with the butter until blended.</li><li>Beat in the milk or cream, the egg, vanilla, and peppermint extract.</li><li>Stir in the flour mixture.</li><li>Divide the dough into two even portions.</li><li>In a bowl, combine one portion with the red food color; mix until well blended.</li><li>Cover the portions and refrigerate for 3 to 4 hours.</li><li>Preheat oven to 200°C. Line a baking sheet with parchment paper or a silicone baking mat.</li><li>For each candy cane, on a lightly floured surface, take 1 teaspoonful of plain dough and roll into a 4-inch rope. Repeat using the tinted dough.</li><li>Place the ropes side by side and gently twist together. Pinch ends lightly to seal and curve one end to form a candy cane shape.</li><li>Using a spatula, move the cookie to the prepared baking sheet. Repeat with the remaining dough.</li><li>Bake the cookies at 200°C for 9 to 11 minutes, or until just lightly browned around edges.</li><li>Put the pan on a rack and immediately sprinkle with some of the decorating sugar if using.</li><li>Remove to racks with a spatula and let cool completely.</li><li>Serve and enjoy!</li></ol><h2>Sugar Cookies</h2><p>Prep: 25 mins, Cook: 8 mins, Total: 33 mins, Servings: 36 servings</p><h3>Ingredients:</h3><ul><li>1 1/2 cups sugar</li><li>2/3 cup shortening or butter</li><li>2 large eggs</li><li>2 tablespoons milk</li><li>1 teaspoon vanilla extract</li><li>3 1/4 cups flour</li><li>2 1/2 teaspoons baking powder</li><li>1/2 teaspoon salt</li></ul><h3>Steps to Make It:</h3><ol><li>Early in the day or the day before, in a large bowl, cream the shortening and the sugar.</li><li>Add the eggs, extract, and milk.</li><li>In a medium bowl, mix the dry ingredients with a wire whisk.</li><li>Add the dry ingredients to the large bowl; mix with mixer until well combined.</li><li>With hands, shape dough into a ball. Wrap with plastic wrap and refrigerate for 2 to 3 hours.</li><li>Preheat oven to 200°C. Lightly grease cookie sheets.</li><li>Roll half or 1/3 dough at a time; keep the rest refrigerated.</li><li>For crisp cookies, roll dough paper thin. For softer cookies, roll 1/8 to 1/4 inch thick.</li><li>With a floured cookie cutter, cut into shapes. Re-roll trimmings and cut.</li><li>Place cookies 1/2 inch apart on cookie sheets. Decorate.</li><li>Bake 8 minutes or until very light brown.</li><li>With a pancake turner, remove cookies to racks. Cool.</li><li>Makes about 6 dozen cookies.</li></ol>
