These tasty Christmas cookies can double as gift tags, place settings or even ornaments! (Just keep your dogs and toddlers away from the tree or your ornaments will go missing.) ‘Tis the season for over-eating and giving, so happy holidays and happy baking.—Seton Rossini
In a small bowl, whisk the flour with the salt. Put the sugar in a food processor and process until very fine. Add the pieces of butter and process until the mixture is smooth and creamy. Add the egg, lemon zest and vanilla and process until smooth.
Preheat the oven to 350°. On a lightly floured surface, roll out the dough 1/8 inch thick. Download the tag template here, then just cut the cookie dough around them to make perfect shaped cookie tags! Use a straw to make the hole.
Transfer the cookies to nonstick or greased baking sheets, leaving 1 inch between them. Bake for 10 to 12 minutes, or until lightly browned around the edges. Transfer the cookies to racks and let cool.
MAKE AHEAD The cookies can be stored in an airtight container between sheets of wax paper for 1 month.
To make the “To: and From:” on the cookie tags, you’ll need small rubber stamps (make sure you clean ’em). They can be found at most stationary or craft stores. I tried stamping the cookies with liquid food coloring, but I found that the black AmeriColor edible markers worked best! They allow you to apply an even coat of color on the stamp, and you can fill in any imperfections on the cookie.