I can’t in good faith give people any assortment of cookies without a cut-out sugar cookie. Generally, I do them early in the month, so I can consistently give away my goods.
I was busy this year, so sugar cookies had to wait until December 19th. Which means I have a crap-ton of cookies hanging around my house.
(Don’t worry, that will be rectified soon.)
In all honesty, I made two batches of the same cookie, just one day apart. Mini Me had a friend over a few days ago and they wanted to decorate cookies. Cookies, I have.
So I baked a whole batch while she was at school (on my day off), and when she and her friend Raquel were ready, I let them have at it with sprinkles and frosting.
I’m talking carte blanche.
And they were very colorful and creative.
(from Gooseberry Patch’s Old Fashioned Country Cookies)
1 1/2 c. sifted powdered sugar
1 c. butter
1 t. vanilla
1/2 t. almond extract
2 1/2 c. flour
1 t. baking soda
1 t. cream of tartar
1. Cream butter and sugar. Mix in egg and extracts. Blend dry ingredients and stir in.
2. Refrigerate 2-3 hours. Divide dough in half and roll out. Cut out desired shapes.
3. Bake at 375 for 7-8 minutes.
Cookies today: 53 (not including the first batch for MM and her friend)
Cookies this year: 1006 and a batch of mints