Ann Roger’s Christmas Cookies

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The “Vintage-Heirloom” Ann Roger’s Christmas Cookies

This version uses a “Double-Extract” profile—pairing the warmth of vanilla with the bright, festive “zing” of almond extract.

CategoryDetails
Prep Time15 minutes
Bake Time10–12 minutes
Total Time30 minutes
Yield4–5 Dozen

🍴 Ingredients

  • The “Short” Base:
    • 1 cup (2 sticks) Unsalted butter (softened, but not oily)
    • ¾ cup Granulated sugar
  • The “Structural” Bind:
    • 1 Large egg
    • 2 ¼ cups All-purpose flour (sifted)
    • ¼ tsp Salt
  • The “Signature” Aromatics:
    • 1 tsp Vanilla extract
    • ½ tsp Almond extract (essential for that “holiday” taste)
  • The “Festive” Polish:
    • Optional: Red and green sanding sugar or glacé cherries

👩‍🍳 Instructions

1. The “Dense-Cream” Whisk

  • Preheat your oven to 190°C (375°F).
  • In a large bowl, cream together the butter and sugar until smooth, but do not whip it. You want a dense paste, not a fluffy cloud.
  • Beat in the egg, vanilla, and almond extract.

2. The “Flour-Fold”

  • Gradually add the sifted flour and salt.
  • The Rule: Mix until the flour just disappears. The dough should be soft, pliable, and not sticky. If it feels too warm, pop it in the fridge for 5 minutes.

3. The “Press-Release”

  • Pack the dough into a cookie press fitted with your favorite holiday disk (trees, stars, or wreaths).
  • The Pro Move: Press the cookies onto ungreased, cold cookie sheets. Do not use parchment paper or silicone mats; the dough needs the “grip” of the bare metal to release from the press.

4. The “Pale-Gold” Bake

  • Bake for 10–12 minutes.
  • The Visual Cue: These cookies should remain pale. You are looking for just a hint of light golden brown on the very bottom edges. If the tops turn brown, they will be too hard.

5. The “Quick-Set”

  • Let the cookies cool on the baking sheet for 2 minutes before moving them to a wire rack. They are very fragile while hot but become sturdy as the butter solidifies.

The “Chocolate-Dip” Hack: Once the cookies are completely cool, dip half of each cookie into melted semi-sweet chocolate and immediately sprinkle with crushed peppermint candies. It adds a modern, decadent layer to this classic retro recipe.

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