Thursday, December 11, 2008

Cookie Swap

You know it's the holiday season when you begin baking at 8:30 in the morning. I made 8 dozen cookies Tuesday with Ian standing guard about 75% of the time. I'm sure he stole a cookie, but I never actually caught him in the act. My camera battery died before I was able to take pictures of the tree-shaped cookies and while I was taking a picture of the boys decorating their own tree cookies. Let's just say that they REALLY must love sprinkles.

The bare cookies--before the painting of each individual cookie began.

My first batch of star cookies. I just love the clear Wilton sprinkles.

The cookie swap! I doubt any of us will be losing any weight this week. Oh, well.

Sugar Cookies
1 cup unsalted butter
1 1/2 cups white sugar
3 eggs
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1. Cream the margarine and add the sugar gradually. Beat until light and fluffy. Add eggs one at time, mixing well after each addition.
2. Stir in the vanilla. Add the flour, cream of tartar, baking soda and salt gradually to the creamed mixture, stirring in by hand. Cover and chill dough overnight.
3. Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
4. Roll dough out on a floured surface to 1/8 to 1/4 inch thick and cut into your favorite shapes. Place cookies onto the prepared baking sheets.
5. Bake at 375 degrees F (190 degrees C) for 6 to 8 minutes or until cookie has a golden appearance.

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