White Christmas Cut-Out Cookies

Ingredients

Featured ingredient: White Christmas Coffee Full-Pot Bag

Cookie Dough

• 1/4 lb. lard at room temperature
• ¼ lb. Butter at room temperature
• 1 cup sugar
• 1 egg plus 1 egg yolk at room temperature
• 1 ½ tsp. vanilla extract
• 2 Tbsp strong brewed White Christmas Coffee at room temperature
• 1/2 tsp. baking soda dissolved in ½ cup buttermilk
• 3 to 3/1/2 cups flour
• ½ tsp. salt
• 1 ½ tsp. baking powder
• 3 Tbsp White Christmas coffee steeped in 1/2cups boiling water and cooled

Coffee Frosting

• 4 Tbsp Butter at room temperature
• 3 cups powdered sugar
• 2 Tbsp strong brewed White Christmas Coffee at room temp.
• 2 Tbsp Light cream (half and half)
• 1 tsp. Vanilla extract

Instructions

Cookies

1. Combine 3 cups flour, salt and baking powder.In Large mixing bowl, combine lard, butter, and sugar. Beat until creamy (3-4 minutes). Add egg and egg yolk, vanilla extract and coffee. Beat until combined.
2. Stir baking soda into buttermilk. Set aside.
3. Combine 3 cups flour, salt and baking powder
4. Add ½ of flour mixture, ½ of buttermilk mixture, then the remaining flour and buttermilk. If dough is very soft, add the additional ½ cup of flour.
5. Chill dough several hours.
6. Preheat oven to 350 degrees.
7. Divide dough in half. On well floured surface, roll dough to ¼ inch thickness and cut with floured cookie cutters to desired shape. Repeat with other half of dough and then last of all with scraps of dough.
8. Place cookies on parchment lined sheets and bake for 10-12 minutes. Cool completely.

Frosting

1. Combine ingredients in mixing bowl. Beat until well combined.
2. Frost and decorate cookies as desired.