christmas cookies

Happy christmas eve sweet friends! I hope you are all channeling that fierce inner peace within yourself and letting the stress of the season just disappear. Soak up the magical moments with your loved ones and make memories that last forever.

A few days ago, we made cookies at Glamma's. Sookie had a lot of fun chasing me around with an egg beater. It was fabulous. ;)

Recipe is from the Rachael Ray magazine and can be found HERE. We did things a little differently, we used gold sparkling sugar and a star cookie cutter as opposed to a snowflake one. They are so delicious though, I will be making these again and again. I have a weakness for anything lemon and coconut, so these were just heaven!

INGREDIENTS

• 2 1/2 cups flour
• 1/2 tsp. baking powder
• 3/4 tsp. salt
• 2 sticks plus 5 tbsp. (10.5 oz.) unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 eggs, at room temperature
• 1 tsp. coconut extract
• 1/2 tsp. pure vanilla extract
• 2 2/3 cups confectioners’ sugar
• 4 tbsp. half-and-half
• 1 tsp. fresh lemon juice plus 2 tsp. lemon zest
• White sparkling sugar, for decorating
• 1 cup shredded sweetened coconut

DIRECTIONS:

1. In a medium bowl, sift together the flour, baking powder and 1/4 tsp. salt.
2. Using an electric mixer, cream 11 tbsp. butter and the granulated sugar on medium-low speed until fluffy, 3 minutes. Beat in the eggs and the extracts, scraping the bowl, for 2 minutes. Mix in the flour mixture in 2 batches on low speed.
3. Divide the dough between 2 pieces of plastic wrap. Using the wrap to help, shape the dough into 2 disks and seal. Chill for 2 hours.
4. Meanwhile, using the mixer, beat the remaining 10 tbsp. butter, 1/2 tsp. salt, the confectioners’ sugar, half-and-half, lemon juice and lemon zest on low speed until smooth. Beat on high speed until fluffy, about 2 minutes. Chill the filling.
5. Position racks in the upper and lower thirds of the oven; preheat to 375°. Line 4 cookie sheets with parchment. Working with 1 dough disk at a time, roll out on a floured surface to 1/8 inch, rotating the dough as needed. Using a 2 1/2-inch cutter, cut out cookies. Divide the cookies among the pans, chilling the pans as you work.
6. Sprinkle the cookies with the sparkling sugar. Bake 2 pans at a time, switching them halfway through cooking, until the edges brown, about 8 minutes. Transfer the cookies to a rack; let cool.
7. Spread the bottom of 1 cookie with 1 tsp. of the filling. Sandwich with another cookie. Use your fingers to scoop and press the coconut onto the filling. Chill for about 30 minutes.
   
   
   
   
   
   
   
   Enjoy!!!
   What is your all time favorite christmas cookie recipe?