I see pictures of Christmas cookies like this
on the internet. And how about these cookies that are too pretty to eat?
Then I think, "I should do that." And then I think, "Ain't nobody got time for that!" Not to mention that aside from some sprinkles (or hundreds and thousands depending on what part of the world you are from) cookie decorating items aren't available here, so I have to stick to the limited supplies I brought with me.
|Helping with a task a little less frustrating than making cookies!|
So, yesterday I decided to make Christmas cookies. My dough turned out perfectly which is unusual!
Usually I have too much flour or not enough flour in them. I think maybe because the flour had been in the freezer and was still cold it helped in keeping the butter from getting too soft and the dough too sticky.
My cookies were perfect in texture and taste...even if they weren't a work of art in decorations!
Holiday Sugar Cookies (I don't know my original source for this recipe)
Into large bowl mix:
3 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
In another bowl, with mixer at medium speed, mix:
1 cup sugar
1 cup butter (can use half margarine) ... (I used all butter. The original recipe called for 1/2 cup butter or margarine and 1/2 cup shortening. Trust me....use the butter, not the shortening!)
Reduce speed and add:
2 large eggs
2 teaspoons vanilla
Beat until well blended. With wooden spoon, stir in flour mixture just until well-blended (I had to add a little extra flour).
Divide dough into four balls. Wrap each ball with plastic wrap and refrigerate for 30 minutes. Preheat oven to 350. Roll out dough on a flour-covered surface, cut dough, decorate, bake. Or bake and then frost. I take one ball at a time out of the fridge because of living in a warm climate. You can work with the dough better if it's not room temperature.
Yield: 4 - 5 dozen