Veronica’s Christmas Cookies

From our Recipe Archive
First Published January 3, 2013

Well, clearly I’m late on this one but I just have to share this recipe for the best traditional holiday cookie I ever had.  I tasted these on my recent trip to Maine.  This is definitely a recipe to file away for next Christmas OR get creative with all sorts of cookie cutter shapes and decorations.  I’m thinking farm animals, hearts for Valentine’s Day, bunnies for Easter…why wait?

Check out our new Cookie Cutter Sets at Hammertown


  • 1 cup butter
  • 1 cup shortening
  • 1 ¼ cups sugar
  • 1 egg
  • 1 TBL vanilla
  • ¼ tsp lemon extract
  • 5 ½ cups flour
  • 1 tsp salt
  • 1 tsp baking powder
  • Citron peel or colored sugar mix


1. Preheat the oven to 375 degrees

2. Cream the butter, shortening and sugar together until fluffy. Beat in the egg, vanilla and lemon extract.

3. Sift together the flour, salt and baking powder and add to the creamed mixture. Stir with a spoon or with the hand to incorporate the flour.

4. The dough can be rolled out immediately or chilled for a short period and then rolled

5. Roll out 1/6 of the dough at a time on a lightly floured board to one quarter inch thickness. Cut with small, fancy cookie cutters and place on a lightly greased baking sheet (greased cookie sheet or Silpat baking mat). Decorate each cookie with citron peel or colored sugar.

6. Bake ten minutes, or until lightly browned. Cool on a rack.  Store in an airtight tin or jar. They will keep a week to ten days.