Mom's Christmas Cookies

This is a recipe handed down from my mother.  The origins are a mystery, but may have come from a cookbook.  I've been eating every Christmas for over 50 years.  They are cakey, and a little brown at the edges when done right.

Cookies:

Mix thoroughly: 

• 1/3 cup sugar (preferably caster sugar)
• 1/2 cup soft shortening (substitute butter if desired.  Yes, it's desired)
• 1 egg
• 2/3 cup honey

Sift Together and add:

• 2 3/4 cups pastry flour
• 1 tsp baking soda
• 1 tsp salt

1. Leave the shortening or butter out of the refrigerator for at least an hour.  In a bowl, add sugar, shortening or butter, egg, and honey.  Mix until combined.  

   

   Whip it Good!

2. In a different bowl, mix the flour, baking soda, and salt with a wire whip until combined.  Add the wet ingredients to the dry ingredients, and mix until there are no lumps.  Do not over-mix.  Working the dough any more than necessary will make the cookies harder. 

   

   Mix it Good!

3. Chill dough for at least an hour.  Then, on a floured surface, roll out 1/4 inch thick.  Cut with cookie cutters.  

   

   Cuttin' 'em Out

4. Place cookies 1 inch apart on lightly greased baking sheets.  Bake at 375 degrees for 8 to 10 minutes, or until no finger imprint remains when touched lightly.  When cool, Ice
5. You have to adjust time and temperature according to your oven.

Icing (royal):

• 3 egg whites (extra large or jumbo)
• 1 teaspoon vanilla extract
• 4 cups powdered sugar

1. Using the mixer of your choice, combine the egg whites and vanilla and beat until frothy.  Slowly add the powdered sugar, and mix on low speed until sugar is incorporated, and the mixture is shiny.  Turn speed up to high and beat until mixture forms stiff, glossy peaks,  approximately 5 to 7 minutes.

   

   Mixing in the Powdered Sugar

Substitutions:

1/3 cup Raw sugar (not the coarse kind) for the sugar.  The Impatient Chef prefers the hit of molasses from a good raw sugar.  

1/3 cup soft butter for the shortening (because, well, butter.  Need I say more?).

2 3/4 cups whole wheat pastry flour for the pastry flour (you may have to adjust the consistency with more honey).  Find a whole white wheat flour.  Bob's Red Mill is a good source.