Citrus liqueur Christmas cookies
- 1.25 litres (5 cups) all-purpose flour
- 10 ml (2 tsp) baking powder
- 5 ml (1 tsp) salt
- 375 ml (1 1/2 cups) butter, softened
- 500 ml (2 cups) sugar
- 4 large eggs
- 10 ml (2 tsp) vanilla
- 750 ml (3 cups) icing sugar
- 30 ml (2 tbsp) milk
- 30 ml (2 tbsp) citrus liqueur (like Grand Marnier)
- 5 ml (1 tsp) vanilla
- Small candies, for decoration
- Preheat the oven to 200°C (400°F).
- Line one or two baking sheets with parchment paper. Set aside.
- In a large bowl, sift together the flour, baking powder and salt.
- In a separate bowl, beat the butter with the sugar until pale. Beat in the vanilla and, one at a time, the eggs. With a wooden spoon, stir in the flour mixture.
- Divide the dough in four, shape into discs and wrap in plastic wrap. Refrigerate for a minimum of one hour.
- On a floured surface, roll out each disc to 1.25-cm (1/2-in) thickness. With a cookie cutter, cut dough into 5-cm (2-in) rounds, and place on a baking sheet.
- Bake on the centre rack for six to eight minutes. Let cool completely before frosting.
- In a bowl, mix together the icing sugar and milk. Add the citrus liqueur and vanilla.
- Test the consistency of the icing on a cookie, and add more milk (if too thick) or more icing sugar (if too runny).
- Frost the tops of the cookies, and decorate with small candies.