Cookies! (recipe included)
We had a great time making cut-out Christmas cookies this week.
This is one of those times that I throw my usual healthy baking aside. We use white flour, white sugar, lots of frosting and sugar and colored candies.
There was mixing…
…and cutting out…
(yes, Maggie is in her pajamas, and no, this picture was not taken in the morning)
…and then some painting.
We kept some cookies unpained to decorate with frosting and candy. The girls decided that we were in Candyland, and that “In Candyland, you use icing for glue!” It was a concession for me to use the squeeze bottles of glue, I mean frosting, but I’m glad I did; they were easy to work with and made this part of the project doable.
Of course, not quite all the icing went on the cookies.
Our favorite roll-out cookie dough comes from an old Wilton yearbook. When I googled to look for a link to the recipe, I noticed they’ve changed it considerably, so I’m going to include this old standby. It gets points for being really easy to work with, needing no chilling, and actually tasting really good.
Source: Wilton Cake Decorating Yearbook, 1993
- 1 cup butter
- 1 cup sugar
- 1 large egg
- 1 tsp. vanilla or more to taste
- 2 tsp. baking powder
- 3 cups flour
Preheat oven to 400 degrees (375 convection). Cream butter and sugar together with an electric mixer. Beat in egg and vanilla. In a separate bowl, whisk together baking soda and flour. Add flour gradually to butter mixture until encorporated well. Dough will be fairly stiff. Don’t chill! Roll to about 1/8 in. thick or as desired. Bake on an ungreased sheet for 6-7 min (5 convection) or until lightly browned.
To make edible tempera paint, gently whisk an egg yolk or two in a small bowl. Divide into separate containers for each color. Add food coloring a few drops at a time until desired color is achieved. Note: paint before baking!