Note: Because of illness, I got behind. Now that I can at least sit upright for more than a few hours, I am catching up. But with that, these are going to be more bare-bones than in the past.
1 1/2 cups flour (we used AP) 1/2 cup cornstarch 1/2 cup shortening 1/2 cup butter 1 1/4 cups confectioners sugar * 1 1/2 t. vanilla extract 2 eggs *(we also liked 3/4 c. conf sugar & 1/4 c. granulated which made them a slight bit sweeter)
Directions:
Creaming method. Put through bag with large star tip. Bake @ 375 F for 12-15 minutes or until lightly brown. Decorate with choc chips, sprinkles or leave plain and dip half in melted choc., etc.
So, in making these, I realized too late that I was out of my traditional red, white, and green sprinkles. So, the Italian Sand Cookies this year represents my vast sprinkle collection. Well, at least the ones that show up on chocolate.
These don’t last very long in my house, even with my threats to the kids.
In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
Transfer the macaron batter into a piping bag fitted with a round tip.
Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.
Tap the baking sheet on a flat surface 5 times to release any air bubbles.
Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
Preheat the oven to 300˚F (150˚C).
Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.
Transfer the macarons to a wire rack to cool completely before filling.
So I like to keep it real with all of you. I’m not a professional baker. I’m a writer. And since I’m not a professional baker, sometimes, a little batter must fall.
Yes, there was a baking fail. And that’s okay. Because one man’s trash is another man’s treasure. When life hands you lemons, you make lemonade. And a variety of other cliches about things not going right.
I made the exact same recipe from last year, the exact same way, and the results were not the same. Here’s a pictorial account of my cookie for the day:
And after doing everything right, this is what I got:
Macarons with feet that were too big. They still tasted great, but looked hideous.
Which is when I invented the Deconstructed Macaron. I tell ya, if this was a real thing before I coined it, you’d be paying double for one at your local bakery. It’s like when the Cronut was invented. Or penicillin.
Instead of going into the center of my misshaped macarons, the buttercream I made (butter, powdered sugar, cherry juice, cherry butter) got ladled (yes, ladled) on top.
And though they are ugly–and they are–they are still delicious. But make no mistake; they are ugly. Not even this Spode Christmas plate could pretty them up.
But that’s okay. You heard it here first. Deconstructed Macarons were invented in 2019 by a writer in Chicagoland!
(from Gooseberry Patch’s Old Fashioned Country Cookies)
24 square graham crackers
2 sticks butter
1 c. brown sugar
1 c. chopped pecans
Preheat oven to 325. Arrange cracker squares on a lightly greased cookie sheet with edges around it. In a saucepan, bring the butter and sugar to a boil and boil for 2 minutes. Pour over crackers, covering them well. Sprinkle with nuts and bake for about 10 minutes. Cool slightly and cut into 24 squares or 48 “fingers.”
If there’s an easier cookie out there, I don’t know what it is. Aside from buying a pre-made roll of cookie dough or the individual raw sugar cookies with pictures on them, there probably isn’t one. If there is, let me know! I want to see!
If you’re one of my regulars, you know I make this every year. Seriously, every year. Why? Because it’s easy and I can be unbelievably lazy for someone that runs a crazy cookie endeavor each year. But also because these are always popular with my cookie-eaters. Young and old alike love these. I make enough cookies that are weird and specialized as it is; it’s good to have an old standard that I know will please most people.
Today, I’m at Man Friend’s while he watches sportsball on TV. We ran to Trader Joe’s (I love you TJ’s) and I asked if he minded if I made cookies here. He did not, and I came back with the ingredients for today’s cookie.
Now, Man Friend is a man living by himself. While he’s a neat freak (more on this later) and a great cook, my kitchen has more general stuff in it than his. I attribute that to me living with three growing kids, and also, you know, running this cookie blog. He doesn’t have a cookie sheet, so we made do.
He’s Italian and he calls this a lasagna dish. Because I’m a little bit of everything and nothing all at once, I call this a 9×13 pan. I like his name for it better.
Him being a neat freak is something that scares me, mostly because I’m…not. Scroll back through the pictures of my kitchen during cookie season for evidence of this. I knew I couldn’t make his kitchen look like this. At all. Not even a little.
I asked for a sauce pan and he hands me a small saucepan. I flip it over to see how big it is.
Okay, 1 quart. With two cups of butter and 1 cup of brown sugar, that’s three cups. This should work.
Or not.
Right after I took this last picture, I said, “Honey, how many cups are in a quart?” He answered “Four,” which is right, so now I have a beef with Circulon and will be writing them next, asking how long it’s been since their cookware has been regulated by the Department of Weights and Measures. But I digress.
The last thing I wanted in my neat freak’s kitchen was a mess. And unfortunately, thanks to Circulon’s version of a quart, I had one.
This is once we poured it into a different–and bigger–sauce pan.
That’s a small spillover mess there. But in the terms of my baking messes, we all know this is minor.
I tetrissed the graham crackers in the lasagna pan, as well as in another smaller square pan and poured the toffee mixture on top of it.
Added the nuts and put it in the oven for 10 minutes. Actually, because I wasn’t using cookie sheets, I left them in the oven for 15 minutes.
Yeah, I took the lazy way out this time in putting this recipe up. But, I think there’s a lot of character here too. As I was with Man Friend at his parents’ home for his birthday and his mom and I talked about cookies, she pulled out this recipe and let me take a picture of it. She said (if I’m remembering correctly…again, there was some wine involved) that this was an old one she remembers her mother making. “I mean, this was typed,” she said to me.
For those of you that don’t know this, before computers, there were typewriters. You might see some with bearded men wearing skinny jeans at Starbucks. But before they were retro-cool like that, they were just…necessary.
Anyway, I made these and remembered the importance of reading ahead. More on that later.
First of all, this recipe starts with a pastry blender. If you don’t have one, you can use a couple of forks. You cut the butter into the flour, making tiny little crumbs of butter covered with flour, if you’ve done it right. You do the same thing for biscuits, some pie crusts, basically anything with high amounts of butter in it.
Butter and flours successfully combined.
I cube my butter first, which essentially means I make a cut down the length of the stick of butter, then flip it on its next edge and do the same thing. Then I cut the stick like I would to get a pat of putter. Ouila. Butter cubes.
This recipe is called sour cream cookies for a reason. As you’d imagine, there’s sour cream in it. I love sour cream. It’s probably my favorite food. A half cup of sour cream and an egg yolk mixed together goes into the flour and butter crumbs. Butter’s also a favorite food; so far, this recipe has allllll the right moves.
Once it’s all combined, it goes into the fridge. I didn’t do overnight, nor did I split it into 4 different sections. When I was mixing together the fillings, it took me longer than I’d like to admit to understand that this recipe lists three different types of fillings. Not all together. Reading: it’s not for everyone!
I pulled it out of the fridge and rolled it to a 10 inch circle. Then I tried to put all of the brown sugar mixture in it on one go. Note: don’t do this.
When in the oven, some of the cookies expanded and unrolled and, while super tasty, aren’t quite what you are supposed to get.
Man Friend’s mother said these are almost like Rugalach cookies, and that was important when I was rolling them up. I used a pizza cutter instead of a fluted pastry cutter, mostly because it’s 2019 and even I don’t have a fluted pastry cutter.
I rolled them up like crescent rolls and put them on the tray.
And then I tried it with the other fillings. The one with apricot and nuts was exceptionally good, especially since I wasn’t planning on liking it. It’s definitely an old school filling.
INTENSE Apricot!
There’s no sugar in this dough, so the filling makes up for it. In the brown sugar, it’s evident. But in the apricot preserves it’s not as apparent. But there’s a good amount in there, which I was worried about.
However, I will also warn you, dear readers, to not try to use regular old strawberry preserves, straight from the generic aisle at the grocery store. I did. And those cookies looked like a homicide. I ate the evidence. There’s just not enough fruit in there to make the cookies hold together and not bleed. Bleed strawberry jelly, of course.
A sprinkle of sugar on the tops and they go in the oven. I would make these again, happily, and would do so knowing my kids won’t touch these with a 10 foot pole. Those are my favorite kinds. They just don’t know what they’re missing!
10 T unsalted butter, softened (or coconut oil to make them dairy free)
3/4 cup sugar
1 egg
2 T milk (or rice or soy or almond milk)
1 1/2 t vanilla bean extract (I used almond actually)
1 t baking powder
1/4 t salt
2 cups flour
30 maraschino cherries
Preheat oven to 350 degrees.
Beat butter and sugar until they are creamy and have come back together and the color is lightened. Add egg, milk, and vanilla, and mix to combine. Once it’s mixed together, turn it up to high again for another thirty or so seconds to get it nice and fluffy.
Add the salt and baking powder, and mix well. Then add the flour, and stir slowly until it’s combined.
Prepare your cherries. Place a paper towel in a small bowl and remove the maraschino cherries from their juice. If they have stems, go ahead and remove them and let the cherries dry out a bit on the towel.
Scoop out cookies using a cookie scoop or make little mounds with about 2 tablespoons of dough each. This is what you’ll use to start the cookie itself. They don’t need to be pretty yet, as we’re just focused on making sure that your cookies will all be approximately the same size.
Next, start making the surprise. Pick up a dough mound and carefully flatten it in your hand. You want it to be a little over two inches in diameter, but they don’t have to be perfect circles.
Place a cherry in the center of your flattened disc and fold the edges up around it. Crimp and seal the opening and roll the balls in your hand until they are completely sealed and nicely rounded. Place on a cookie sheet. Make sure they are a couple inches apart, though they don’t spread as much as many other cookies and can be a little closer than normal.
If you’re dipping them in sugar, now is the time to do it. Place your sugar or sprinkles in a small dish and gently press the top of your cookie into the sugar before placing the cookie onto the cookie sheet.
Bake in your 350 degree oven for 12-15 minutes until lightly golden around the edge and the outside is starting to crack. Cool on your cookie sheet for 5 minutes, then move to a cooling rack to cool completely. Store in an airtight container on the counter for up to a week.
I have been looking for the same cookie recipe for the better part of a decade. It has almond extract and maraschino cherries. The dough is almost like a butter cookie, and the cherry sits in the middle of it, totally hidden.
This isn’t it.
But it’s pretty close.
Butter cookie-based, maraschino cherries, and almond extract…okay, this recipe calls for vanilla bean extract, but I used almond because I love almond.
I mixed it together, poured a bottle of maraschino cherries in a strainer and rinsed, dried said cherries, and took mounds of dough and turned them into mini cookie dough pancakes. The cherries found a home in the dough, where I rounded them into balls.
I also dipped the cherry balls in red sugar. I have a small problem with sprinkles, as I’ve mentioned before. Here’s the current collection:
And I like looking for different colors, sizes, and mixes. But for these, I just used regular old red sugar.
For the first batch, I just dipped the tops in red sugar. This was before I knew the cookies would spread the way they did. And the result out of the oven looked like slightly pornographic cookies, if that particular industry was interested in middle age women.
So for the next batch, I rolled the whole cookie in red sugar, and we had success.
Once they cooled, my taste-tester and I determined that these were pretty darn good.
Maybe not the recipe I’ve been trying to recreate over the years, but still delicious.
½ cup confectioners’ (powdered) sugar, plus ¼ cup more for dusting
2 teaspoons pure vanilla extract
¼ tsp table salt
2 cups all purpose flour
½ cup fruit preserves
DIRECTIONS
Preheat oven to 325°F. Line a baking sheet with parchment paper.
In the bowl of a stand mixer fitted with paddle attachment, blend butter and sugar until fluffy and light, 2 minutes. Add vanilla and salt, scraping down bowl as needed. Switch to low and gently mix in flour, just until combined. Don’t over mix.
Roll tablespoonfuls of dough into 1-inch balls. Place dough balls on parchment lined baking sheets. Press down the center of each ball with a spoon (or your thumb!) making a slight depression.
Fill cookie centers with a teaspoonful of preserves. Bake 12-15 minutes or until golden brown and puffy, but take care not to overbake. Let cool a few minutes on baking sheet, then transfer to finish cooling on wire rack.
When cookies are completely cooled, dust with confectioners’ sugar. Cookies can be kept in airtight container at room temp for a few days.
When I was a kid, the kind of cookie I always reached for had something in the middle. Whether it was a maraschino cherry, or some sort of custard filling, I liked sweets that had something going on in the center. So when I make these, I think about kids that also like cookies with center pizazz.
It’s a pretty simple recipe, and at the end, you can use whatever kind of jam or preserves you want. (Don’t use jelly. I made that mistake one year. It looks like a crime scene.)
Well, I like to push the envelope a little. Remember a few days ago when I said I went to the cool international grocery store near my house? I picked up something cool.
This.
I’d never seen it before, nor do I actually know why one needs rose preserves, but I had a cookie in mind.
In my first batch, I had half apricot preserves and then half rose preserves. They baked as expected. When they cooled, I put powdered sugar on them and tried one of my rose-flavored specimen.
The lighter colored ones near the top are the rose ones.
Have you ever been to Crabtree and Evelyn? My grandmother liked to go, as did my aunt, and they’d have all sorts of fancy soaps at their houses from here. Truth be told, I like that store too (and if anyone out there wants to get me some Gardner’s Hand Therapy, I’d be a happy little baker). However, while I like that store and can reminisce about times with Grandma and Aunt Barbara with their soaps and lotions, I draw the line at eating cookies that taste like fancy soaps smell. And unfortunately, like most things in my life, I learned that one the hard way.
But once that lesson was learned, my apricot — and then later — strawberry jam thumbprint cookies did not disappoint.
I’ll leave the flower flavors to other dishes. Though I’m still not sure what!
(But seriously, if you know what rose preserves are used for, please comment and let me know!)
In large bowl, sift together flour, ginger, cinnamon, allspice, baking soda, and salt. Set aside.
In an electric mixer fitted with the paddle attachment, cream butter and brown sugar on medium speed until fluffy, about 3 minutes. Beat in eggs one at a time, scraping sides of bowl between additions. Add molasses and vanilla and beat until completely incorporated.
Reduce mixer speed to low and add flour mixture until thoroughly combined, about 30 seconds. Dough should be soft (not dry or crumbly) but not sticky. If sticky, add a few tablespoons of flour until desired consistency is achieved.
Divide the dough in 2, place each half on a large piece of plastic wrap, press down with the palm of your hand and make a disc about 2″ thick. Finish wrapping the disc with the plastic wrap. Chill the discs of dough for at least 2 hours.
Remove one disc and remove plastic wrap. Place on top of a large piece of lightly floured parchment or wax paper (I use a silicone rolling mat underneath to ensure it doesn’t slip while rolling, but you can even dampen counter so the parchment sticks a bit.), then place two 1/4″ wooden dowels on either side of your dough, then another sheet of parchment paper.
Roll dough (this will require a bit of elbow grease for the first few minutes until it softens up a bit) so it’s flush with dowels–they will ensure that your dough is even thickness.
Slide your parchment paper and dough onto a board, then place in refrigerator for about 30 minutes, or freezer for 15 minutes (or more).
Preheat the oven to 350˚F. Line two or three baking sheets with silicone mats or parchment. Remove the rolled dough from fridge, and cut your shapes using the cutters or template of choice, placing them on the prepared baking sheets. Bake until the edges just start to brown, about 8 minutes for medium cookies, and 10 minutes for larger cookies (such as those in the photos).Be careful not to over-bake, or cookies will be dry. Collect remaining dough and re-roll once, repeating cutting and baking steps. Dough rolled out more than once will be a little tough, so it’s best to keep it to a 2-time roll-out maximum.
Cool sheets on wire racks for 20 minutes, then gently remove cookies and place on wire racks to finish cooling. If cookies are too fragile, you can cool completely on trays.
Decorate with royal icing, candies, sprinkles, and more.
So Gingerbread. It’s the stuff of Christmas dreams and Yankee Candles (but somehow the candles never actually smell like Gingerbread to me). Every year I make this, and every year I vow to just buy a new bottle of molasses. I didn’t this year. Again. That makes 15 years in a row! Through a biblical-esque miracle much like loaves and fishes, I had exactly the right amount of molasses this time around. It took about an hour to get it all out and at one point, I was wondering what was wrong with the specific gravity at my house.
I still got a little more out of it too!
But I digress.
I’ve always wanted to make an epic Gingerbread Scrabble board. I’ve thought about it for years, and for some reason, I always had to have it be Gingerbread. I think it has something to do with going to Disney World around Christmastime and seeing the things they build at the Grand Floridian out of Gingerbread.
If it’s good enough for the Mouse, it’s good enough for me.
Good kitty Zelda, watching me make her favorite cookies.
I found my spice girls and went to town. Now, I also did a few actual Gingerbread men too, but more on this later.
I won’t bore you with the details of how I measured and baked and frosted and screwed up so many times, my gingerbread started to go gray from royal icing. Well, if I’m being honest, it’s not about boring you, it’s about reliving the trauma.
There was math involved. And rulers. And at one point, I googled “equation for Scrabble board squares” and I was then mocked by Google.
But, it turned out pretty cool. I don’t think I’ll be eating this, but the whole point is I COULD. If there’s a problem and I’m the only survivor, I can live for at least 2 weeks on my Scrabble board.
Oh, and about the actual Gingerbread Men and Women. I made a few. One of my students comes to school everyday wearing a different heavy metal t-shirt. So I made this for him.
Breaking the law, breaking the law…
Honestly, it’s way cooler than the Gingerbread Scrabble game, and way less aggravating!
I had some special guest stars helping me today: my three kids, and our friend Todd and his son Emmett. Emmett is 3 and embodies all the things I remember fondly about my children when they were that age. Somehow, Christmas with teenagers and a pre-teen doesn’t have the same magic and mystery that it did when they were little. Enter Emmett.
I invited Todd and Emmett over to help make and decorate cookies today, something I used to do with my kids every year, but only one day in December. It’s exhausting. It’s messy. It’s absolutely nutty. And I miss it. Sure, the kids will help me with cookies and maybe decorate a few, but it’s not the same as when it was when they were little, and I could create magic for them with some powdered sugar, food coloring, and sprinkles.
My little ones a few years ago, decorating to their hearts’ content!
I made the dough before our friends arrived and it chilled in the fridge for a couple of hours. Once they got here, we got to work rolling and cutting cookies. Emmett said he had never cut out cookies before. Even if it’s not true (not that I’m doubting a three-year-old), I’m choosing to believe that his first adventure into Christmas cookies happened with me.
We used two mixing bowls of frosting–one royal and one butter cream–and I think it was 8 different colors I mixed up. I brought the sprinkles to the table, and there we sat for about 90 minutes, frosting and laughing and watching Emmett’s eyes dance as he chose sprinkles for his creations.
When Emmett and Todd come over, suddenly my children leave their rooms to play with our favorite 3 year-old.
There’s nothing like letting kids frost cookies. It’s the wonder of childhood in its purest form.
We sent father and son home with all they made, ready for Santa to eat on Christmas Eve.
And about 30 minutes after they left, I crawled into bed, where I’m writing this from, and will shortly fall asleep. Little kids are amazing and funny and so damn cute. But they are exhausting. It was all worth it though.
Sugar Cookies (from Gooseberry Patch’s Old Fashioned Country Cookies)
Ingredients: 1 1/2 c. sifted powdered sugar 1 c. butter 1 egg 1 t. vanilla 1/2 t. almond extract 2 1/2 c. flour 1 t. baking soda 1 t. cream of tartar
Directions:
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.
I know I’m posting these a day later, but I did make them on the 21st. My little brother’s birthday was yesterday and I went to his grown-up birthday party last night when I’d normally post about cookies. So like most things in a big sister’s life, let’s blame yesterday on the younger sibling.
I haven’t made almond rosettes in a few years, and I’m not quite sure I made them yesterday. Oh, I mixed together the dough (it’s delicious even raw) and put it in the pastry bag like you’re supposed to, but after decorating cookies the day before, my hand kinda hurt, and forcing the dough through a star tip was more than my old arthritic bones could handle. I tried. But then I decided life was too short to cripple oneself over baked goods. So I pulled it out of the pastry bag and tried different methods in making cookies.
I tried rolling the dough into snakes and then curling it around itself. I also rolled the dough into balls by hand. And then I used my cookie scoop and just plopped them onto the parchment paper like that. Again, life is short. And these cookies are good.
They may not be rosettes, but I have a feeling they will still get eaten.
Almond Rosettes (from The Spirit of Christmas Cookbook, Volume 4.)
Ingredients:
1 c. butter, softened 1 c. sugar 1 egg 3 T. milk 1 t. almond extract 2 1/2 c. flour 1 t. baking powder sliced almonds to decorate
Directions:
1. Preheat oven to 350. In a large bowl, cream together butter and sugar until fluffy. Add egg, milk, and almond extract. Beat until smooth.
2. Combine flour and baking powder in a small bowl and add to creamed mixture; stir until a soft dough forms.
3. Transfer about 1/3 of dough into a pastry bag fitted with a large open star tip. Pipe 2″ diameter rosettes onto a lightly greased baking sheet. Press an almond slice in the center of each cookie.
4. Bake 8-11 minutes or until bottoms are lightly browned. Transfer cookies to a wire rack to cool. Repeat with remaining dough.
I’ll make a real sugar cookie before Christmas, because I don’t really consider these sugar cookies. They’re actually a little better than that. I make them nearly every year, and the cream cheese gives it a nice smooth texture and mellowness. It’s so good, in fact, I’d rather give them to people that savor them rather than eat them mindlessly by the dozen (like one tends to do with regular sugar cookies).
Plus, I’ve gotten into royal icing and flooding and making my own pastry bags this year, and I wanted to try decorating some cookies on my own before the kids get off from school.
My mother is an artist, and let’s just say I’m…not. I’m a writer and a poet, and while those are surely artistic endeavors, I can’t color in the lines to save my live. Never have been able to. (Looking back now, this must have frustrated my mom, kinda like how it frustrates me when my kids end a sentence in a preposition or opt for a haiku when the school assignment is to write a poem of their own. #thestruggleisreal.)
The dough is one you mix together and put in the fridge overnight. Because I’ve been on deadline, let’s just say that this dough might have lived a few nights in the fridge.
And let’s also just say that maybe I was busy with jobs I actually get paid for, so I forgot to take a picture of me mixing this dough together. Hey, something’s got to pay for all the butter I use, you know?
Generally, I make these cookies into bells because that was the first cookie cutter I ever had, and I love it and the person that gave it to me, and I have a hard time letting go.
So I made one pan of bells, but then I decided my antidepressants are working better than ever, so I ventured out into snowflakes. There were no tears. I consider it a moment of personal growth.
So let’s talk royal icing, shall we? I ventured into royal icing at the beginning of the month with my gingerbread people and my Louisiana cookies, and it went pretty well…after a while. So I mixed up some more for these cookies. I think I watched one too many episodes of the Holiday Baking Championship, because suddenly I’m all “You have to flood the cookies” and “these still aren’t dry.” Armed with my royal icing, some pastry bags, and Google images, I decorated my first pretty cookie…well, pretty much ever.
I decorated other bells too, but this one turned out the best.
So then I turned my sights towards my snowflakes and ventured out into other colors. I’m still quite shocked they turned out as well as they did.
I need to get my frosting consistency right and maybe a smaller tip, but for the most part, I’m pretty happy.
These might go in the freezer next to the macarons that no one’s allowed to touch.
Cream butter and cream cheese together. Beat in sugar. Add egg yolk and vanilla, then stir in flour. Gather dough in a ball and chill overnight. To prepare, pre heat oven to 350. Rolll dough out to 3/16″ and cut into desired shapes. Bake for 12 minutes or until edges are light brown.
24 Days of Cookies 