~from Savoring Time in the Kitchen
1 cup butter, softened
2/3 cup granulated sugar
1/4 teaspoon salt
1/4 teaspoon ground cardamom
1/8 teaspoon ground cinnamon
2 cups all-purpose flour
1 cup rye flour
2 -3 tablespoons cold water
One recipe Royal Icing
Paste Food Colors
Edible Gold Dust
In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, salt, cardamom and cinnamon and beat until combined, scraping bowl as needed. Beat in the flours with mixer on low speed until mixture resembles fine crumbs. Add the water, 1 tablespoon at a time, tossing mixture with a fork, until dough is moistened. Gently knead dough with hands to form a ball.
On a lightly floured surface, roll out dough to 1/8-inch thickness. Cut dough into desired shapes. (For picture frames, use a 3- or 4-inch square cutter or cut squares freehand using a fluted pastry wheel. For elves, divide dough in half, then roll into an 8-inch circle and cut into 12 wedges.) Re-roll scraps as necessary. Place cutouts 1 inch apart on ungreased baking sheets. Pierce all over with a fork.
Bake in a 350 degrees oven for 8 to 10 minutes or until cookies are firm and begin to brown on the edges. Carefully transfer to a wire rack to cool. Decorate with Royal Icing.
Royal Icing Add additional water, 1 teaspoon at a time, to prepared Royal Icing until it's the consistency of pancake batter.
Food Coloring Paint: In a very small bowl or custard cup, mix 1 teaspoon food coloring and 1 teaspoon vodka or water until smooth and thin enough to paint. If mixture thickens while painting, stir in a little more vodka or water. Vodka works better for painting on Royal Icing because it dries quickly. However, water will work if you don't have vodka on hand.
Gold Luster Paint: In a very small bowl or custard cup, mix 1 teaspoons vodka or water and 1 teaspoon gold luster dust until smooth and thin enough to paint. If mixture thickens while painting, stir in a little more vodka or water.
Store un-frosted cookies in an airtight container at room temperature for up to 3 days, or label and freeze up to 3 months.
Royal Icing
4 cups powdered sugar (16 ounces)
3 tablespoons meringue powder
1/2 teaspoon cream of tartar
1/2 cup warm water
1 teaspoon vanilla
1-2 drops glycerin for shine (optional)
In a large mixing bowl, beat powdered sugar, meringue powder, cream of tartar, the water and vanilla with an electric mixer on low speed until combined. Beat on high speed for 7 to 10 minutes or until mixture is very stiff. Stir in more warm water, 1 teaspoon at a time, until icing reaches desired consistency. (If the icing ever gets too runny, just add powdered sugar.) If not using immediately, cover bowl with a damp paper towel and then with plastic wrap. Icing can be chilled for up to 48 hours. Makes 3 cups.
For the paste food color and edible gold dust, mix 1 teaspoon with 1 teaspoon vodka (or water).
Adapted from Midwest Living magazine.