Decorate your tree with these homemade cookie ornaments.
, at room temperature
, lightly beaten
, for dusting
, or coarese sugar
In a bowl, whisk flour with baking powder and salt. In a large bowl, using an electric mixer, beat butter until smooth, then beat in granulated sugar until light and fluffy. Beat in egg and extracts just until incorporated. Gradually beat in flour mixture just until combined. Turn dough onto counter and gather into a ball. Divide into 3 portions, then form each into a disc. Wrap in plastic, then refrigerate at least 1 hour or overnight.
Bring dough to room temperature. Lightly dust with icing sugar. Working with one disc at a time, roll to 1⁄3 in (7 mm) thickness. Cut shapes with cookie cutters.
Place cookies on a parchment paper-lined baking sheet 11⁄2 in (4 cm) apart. Using a plastic straw, cut out a small hole near the top.
Lightly whisk egg white with 1 tbsp (15 mL) water. Lightly brush cookies with egg mixture, then generously sprinkle with decorating sprinkles or sugar.
Bake in batches in preheated 375°F (190°C) oven until golden around edges, 8-10 minutes. If holes have filled in during baking, cut again with a plastic straw. Cool completely, then thread each with yarn or ribbon. Store in an airtight container up to 1 week, or hang on the tree. To make ahead: Bake cookies without decorating, then freeze up to 1 month. Defrost, then decorate with your favourite icing.
Makes about 30 cookies.
In 1 cookie: 135 calories, 2 g protein, 6 g fat, 18 g carbs, 26 mcg folate