These sugar cookies are a delicate salute to Christmas. Nothing speaks tradition more than cut-out cookies! The hint of citrus keeps this recipe from being anything but dull. These favorite cookies are my mother-in-law’s recipe, which I have treasured since my first Christmas as a wife. The cookies are soft and delicately sweet, and I’m sure you’ll find them to be jolly good! The children and I made this recipe twice this week. They’re so good that the first time we made them, we didn’t even wait to frost them!

Over the years, I have learned that aesthetics don’t improve the taste of sugar cookies. So I brought out the frosting for the children to have their creative way with the shaped cookies while I sat on the kitchen bench and read ‘Twas The Night Before Christmas.

I’m also sharing with you a delicious spiced tea that is sure to keep you warm and feeling all festive. Not to mention how cozy your house will smell! It makes quite a bit, but it keeps in the fridge for a long time. I make a large stock pot of it, and serve it for two different gatherings warmed up in the crock pot or simmering on the stove.

Sour Cream Sugar Cookies

• 1 cup sugar

• 1/3 cup butter, softened

• 1/4 cup shortening

• 2/3 cup sour cream

• 1/2 t lemon extract

• 1 egg

• 2 2/3 cups flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

Preheat the oven to 375F. Cream the butter and shortening with the sugar with a mixer. Add the sour cream, lemon extract, and the egg until incorporated. Roll out the dough on a well dusted surface (powdered sugar or flour both work well) to 1/4 of an inch thick or less. Cut into desired shapes and place on parchment-lined cookie sheets. Bake in the middle rack for 7-8 minutes or until the bottoms have just a hint of gold. Allow the cookies to cook on the pan before handling. Frost the cookies and decorate to your liking!

Winter Spiced Tea

• 5 cups of water

• 5 tea bags

• 1/2 cup honey (sugar works fine)

• 1/2 cup lemon juice

• 5 cups apple juice

• 5 cups cranberry juice

• 2 cinnamon sticks

• 2 star anise

• 1 teaspoon coriander seeds

• 1 teaspoon whole cloves

• 1 teaspoon cardamom pods

Make an aromatics bundle with the coriander, cloves and cardamom: wrap them in a piece of cheese cloth or a coffee filter tied with food safe cord (butcher twine). If you don’t have a way to make a little bundle, just add all the spices right into the pot (we do it this way most often and serve it with a few seeds that settle at the bottom of the cup). You can use other spices that you might have on hand. Bring water to a boil in a large pot. Turn the heat off and add tea bags. Stir in the honey until dissolved and remove tea bags after 5 minutes (when steeped). Add the remaining ingredients including the spice bundle. Garnish with a slice of orange or lemon. Enjoy it both warm or cold!

with love. Damaris