2cupsH-E-B the baker's® scoop all purpose flour',
1cupwaterfood colors optional,
1Heat oven to 325 to 350 F. Cover the bottom-sides of the baking sheets with foil and set aside upside-down.
2Combine the flour and salt in a large flat bottom mixing bowl. Mix a little water at a time while stirring with a spoon to form a ball of dough. Knead the dough in your heavy duty mixer with a dough hook for 4 minutes or by hand for 7 to 10 minutes. The dough should have a firm and smooth texture. Add a little water if necessary. Place the dough in a plastic bag to prevent drying. You can store the dough in the refrigerator for 5 days.
3Roll the dough out with a rolling pin on the prepared cookie sheet pans. Roll dough to 1/4 to 1/2 inch thickness. Use the Christmas cookie cutters to cut out the cookies and simply remove the excess dough from between the cookies. Make a small hole with the end of a straw for the hanging ribbon or string.
4Bake the cookies 1/4-inch thick for 20 minutes, 1/2 inch thick for 40 minutes or until the dough is golden brown. Cool completely.
5You can use water color or acrylic paints to finish your cookie decorations. Once the paint is dry, apply a coat of polyurethane varnish. Best to paint and varnish cookie decorations on one side, let dry and then paint the other side. You can also glue appliqué decorations on the cookie decorations
No Nutritional Information Available