This is the first Christmas we will be spending at our beach cottage (which you will see a lot more of right here as it undergoes massive renovations) so – even more than usual – everything will have a nautical theme. Including the Christmas cookies. I sourced anchor, sailboat and dolphin cookie cutters on Etsy, and I will use my easy and delicious childhood recipe to make these yummy masterpieces.
Instead of icing, I plan to use red, white and navy blue sprinkles, which resonate with the (pending) cottage palette and this year’s holiday décor color scheme. NOTE: If I were spending Christmas in my NYC apartment, the cookies would be black and white with a touch of red or green, and I would use anchor and heart cookie cutters.
½ pound butter
1 1/8 cup sugar
½ teaspoon baking soda
½ teaspoon baking powder
3 ½ cups flour
Mix all ingredients. Chill overnight. Roll dough ¼” thick. Bake at 375 degrees for 10 minutes.
*Keep dough in refrigerator while working
*If using sprinkles, decorate before baking. If using icing, decorate after baked cookies have cooled.