Ingredients:

4 1/2 cups all-purpose flour
3/4 tsp. baking powder
3/4 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
2 pinches clove
1 tsp lemon zest (fresh)
3/4 cup white sugar
3/4 cup light brown sugar, packed
1 cup (2 sticks) unsalted butter, at room temperature
2 large egg
1/2 tsp. Lor Anne Butter Oil
1 1/2 tsp Lor Anne Rum Emulsions 

Instructions:
Combine flour, baking powder, salt, and spices in a large bowl and set aside. Cream butter and sugars together. Add in eggs, extract, and zest beating until well blended. Add in the dry ingredients to the moist ingredients one cup at a time until the dough is fully combined and blended.

Preheat the oven to 360 degrees and roll out the dough on a lightly floured surface till the dough is about 1/4″ thick. Cut cookies out with Aunt Chick’s Holly Cookie Cutter remembering to flour the cookie cutter every 2-3 cookies. Place the cut cookies onto parchment paper or a silicone baking matte. Using the center rack in the oven bake cookies for 8-12 minutes. Baking time will vary depending on the size of your cookies as well as the altitude and efficiency of your oven.  Remove cookies from the oven and set them aside to cool on the baking sheet before removing them to the cookie rack.

To decorate:
I chose to keep these simple. The cookies are mild but the flavors are very good and they don’t need much frosting or glaze. However, I did make up a simple Butter Cream Frosting adding a bit of the Rum Emulsion to it and some red food coloring gel to make the berries. Then I dusted them with powdered sugar using a paintbrush and a sprinkle of powdered sugar at the end.

I do hope you enjoy it – these are one of my favorite new recipes!