Fleur-de-lis Christmas Cookies

submitted by Tracie Wallace

French Cuisine
Desserts

Serves: 36

Preparation Time: 30 minutes

Recipe Credit: 50 Year Old Family Christmas Tradition

Ingredients :

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Chef Bio :

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Ever since I was about six years old, I made sugar cookies with Mama for Christmas. Christmas did not really begin at our home until the dough rolled out, was cut and decorated cookies were made. This is the one thing that Daddy told me he wanted for Christmas every year. In 1996 my parents took my daughter and I to Switzerland and Italy, then in 2009, my husband and I traveled to Rome, Naples, and Capri. One of my most favorite aromas is of roasted chestnuts in Rome, the lemons on Capri, and my favorite, rosemary. Coming home to Texas, I perfected Daddy’s Christmas cookie recipe with diced orange peel, a pinch of herbs d’provence, and then stored with fresh cut stems of rosemary from my flower bed. Daddy is 88 years old now and it still thrills me to hear him ask for my cookies. In Christmases to come, our family will continue this tradition and will always remember Daddy with the special recipe.

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Description :

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Traditional Sugar Cookie with fresh diced orange peel, orange juice, pinch of herbs d’provence, and stored with fresh rosemary.

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Instructions :

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1.  Sift flour, baking soda, baking powder, nutmeg, and herbs d’provence into a small bowel and set aside.

2.  With electric mixer, cream together butter, sugar, vanilla extract, and diced orange peel until the mixture is light and fluffy.  Add the egg and beat to mix well.

3.  Add flour mixture alternately with the milk to make a soft dough.  Wrap in plastic wrap and chill for at least 30 minutes.

4.  Preheat oven to 350 degrees.  Roll out the dough on a lightly floured surface until 1/8 inch thick.  Stamp out Fleur-de-lis shapes with lightly floured cutters.

5.  Transfer to baking sheet lined with parchment paper.  Bake for 10 minutes or until golden brown.  Using a spatula, transfer cookies to a wire rack to cool.

6.  Frost cooled cookies with white frosting and sprinkle with white sugar sprinkles.

7.  Store with fresh rosemary stems.