Cookies are done! Every year at Christmas my sister bakes cookies and sends them to us, and I bake cookies and send them to her and her family. Hmmm. Maybe there’s a better way to do this? No!! We love it – we both get to bake (and sample), and we all get twice as many kinds of cookies!! And then bunches of other family members benefit as well, as boxes of delicious morsels fan out across the country! Hopefully my boxes will be on their way later today, a bit behind schedule, but it’s not Christmas yet!
Shown in the photo are sugar cookies made from the recipe in the Stuffed Cougar, for those of you in the Richmond area. Here’s the doubled version that I use:
1 1/3 cup butter 2 eggs 1 1/2 cup sugar 8 teaspoons milk 2 teaspoons vanilla 3 teaspoons baking powder 4 cups flour 1/2 teaspoon salt
Cream butter, sugar, vanilla. Add eggs: beat until fluffy. Stir in milk. Sift dry ingredients and blend into creamy mixture. Divide dough in four portions, wrap in wax paper, and chill one hour. Roll one portion at a time to 1/8″ and cut into desired shapes. Bake on greased cookie sheet at 375 degrees F. for 6-8 minutes. Ice when cool and add sprinkles. Yield: 8 dozen.
Icing: Melt tablespoon of butter in a bowl, add 1/4 cup or so of milk, mix in confectioner’s sugar until thick enough to spread with a pastry brush. Add food coloring as desired.
I usually ice white cookies first; add yellow food coloring and ice yellow cookies; then add blue and ice green cookies.