At Christmas try making this soft, lightly lemony cookie recipe and serve them with hot cocoa for dipping. Chill the dough at least 1 hour to ensure that it's easy to roll out and cut.
Recipe from Better Homes and Gardens
3 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups unsalted butter, softened
1 cup sugar
1 tablespoon milk
2 1/2 teaspoons vanilla
1/4 teaspoon finely shredded lemon peel
In medium mixing bowl combine flour, baking powder, and salt; set aside. In large mixing bowl beat butter on medium to high speed for 30 seconds. Add sugar. Beat until combined, scraping sides of bowl as necessary. Beat in egg, milk, vanilla, and lemon peel. Beat in as much flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill 1 hour or until easy to handle.
Preheat oven to 375 degrees F. Roll half the dough at a time, between sheets of waxed paper, to 1/4-inch thickness, sprinkling bottom sheet of waxed paper with flour if cookie dough sticks. Cut with desired cutters (if dough becomes too soft, return to refrigerator). Place 1 inch apart on ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are firm and bottoms are barely light brown. Transfer to wire rack to cool. Makes about 2-1/2 dozen (2-1/2- to 3-1/2-inch) cookies.
Per Serving: cal. (kcal) 147, Fat, total (g) 8, chol. (mg) 27, sat. fat (g) 5, carb. (g) 17, Monosaturated fat (g) 2, Polyunsaturated fat (g) 0, fiber (g) 0, sugar (g) 7, pro. (g) 2, vit. A (IU) 242.95, vit. C (mg) 0, Thiamin (mg) 0.1, Riboflavin (mg) 0.09, Niacin (mg) 0.79, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 24.19, Cobalamin (Vit. B12) (µg) 0.06, sodium (mg) 61, Potassium (mg) 20, calcium (mg) 20.19, iron (mg) 0.72, Percent Daily Values are based on a 2,000 calorie diet