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About The Author


Susan Axelrod

Susan Axelrod's food writing career began in the kitchen; she owned a restaurant and catering business for 15 years before turning to journalism. By day, she is the social media editor for Portland Press Herald. To relax, she bakes, gardens and hikes with her husband and their two dogs, preferably followed by a cocktail or a Maine beer. Susan can be contacted at 791-6310 or On Twitter: @susansaxelrod

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Posted: November 22, 2012

Santa’s Sugar Cookies

Written by: Susan Axelrod

Submitted by Clare R. Cooney

2 1/2 cups flour
1/2 cups sugar
1 jumbo egg
1 cup butter-chilled

Preheat oven to 425.

Mix flour and sugar, then add egg.  Cut in pieces of butter- I use a pastry cutter versus  two knives or forks.

Once the ingredients look like coarse crumbs- start kneading the pastry.  Knead well and wrap in plastic wrap.( I sometimes make my dough flat and round instead of a ball, so rolling out the dough is not as difficult). Refrigerate for a least 30 min.

Grease your baking sheet and dust with flour. Unwrap dough and sprinkle with flour. Roll out your dough on a floured surface to your desired thinness.  Dust your cookie cutters and cut out your cookies. Place on prepared cookie sheet- I space them about 1/2 inch apart, as they do not expand all that much.

Check cookies at 6 minutes-thinner cookies maybe 7 minutes. By 8 minutes, your cookies should be just getting golden around the edges – your cookies are ready to be taken out of the oven. Let cool completely before frosting.

3 egg whites
1 pkg. powdered sugar
1 teaspoon of clear vanilla
1 teaspoon of warm water to start for  consistency.

Beat egg whites until stiff – add sugar than vanila.  Keep covered until ready to use. You can divide the icing in several bowls and add your desired colors to each.  Mix well .  At this point you can spread your cookies with the desired color( add sprinkles etc…) Or divide each color into a pastry bag and decorate.

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