Christmas Cookies

Tannenbaum "Christmas Tree" Cookies.

Easy Sugar Cookies & Buttercream

1 cup butter
2/3 cup sugar
1 egg
1 teaspoon vanilla extract
2½ cups of sifted flour
½ teaspoons salt

Sift together flour and salt, set aside. Cream together butter and sugar. Add the egg and vanilla. Mix in flour mixture. Let the dough chill in the refrigerator for at least three hours before you roll it out. Bake @ 350 F for 8 - 9 minutes.

Mix one stick of softened butter and 1/4 cup milk with 1 lb powdered sugar. Add vanilla to taste.

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Zimtsterne: Swiss Cinnamon Stars

My boyfriend's Swiss mom taught me to make these this year.

Rum Balls

Adapted from Emeril Lagasse

1 cups powdered sugar
2 tablespoons cocoa powder
1/2 teaspoon ground allspice
1/2 cup gold rum*
2 tablespoons light corn syrup
2 1/2 cups finely crushed vanilla wafers
1 cup finely chopped, toasted walnuts
1/2 cup dried fruit**

In a large bowl sift together the sugar, cocoa powder and allspice. Stir in the rum and corn syrup. Stir in wafers, nuts and fruit. Place in the refrigerator for around 30 minutes so the mixture can firm up a bit.

Scoop up the dough and form into 1 inch balls. Roll in granulated sugar. Cover with plastic wrap and keep in refrigerator over night. Store in an airtight container in the refrigerator.

*The original recipe called for dark rum, but I used what I had. These balls are really strong, so if you're not a big rum fan use light colored rum.

** I used Zante currants in mine. Craisins or dried cherries would be awesome as well.