Wednesday, December 21, 2011
4 more sleeps!
1 cup butter or margarine softened
3 cups flour
1/2 tsp baking soda
1 tsp salt
1 cup sugar
1 tablespoon vanilla extract (use the good stuff)
Soften your butter and then cream it well. Gradually add sugar and cream well. Add eggs and vanilla and beat well. Add the dry ingredients and mix. Scoop everything into a plastic bag or container and pop in the fridge for at least 2 hours or overnight.
Preheat oven to 375 degrees F. Roll dough on a lightly floured board and cut with your favourite cutters. These bake quickly ... maybe 7 to 8 minutes only as I do roll them fairly thin. For Christmas, I let them cool and then decorate with sugar cookie icing. Other times I brush a simple icing sugar and milk glaze on the cookies while they are still warm. Tinted if you like. Orange pumpkins at Halloween, Pink hearts for Valentine's but at Christmas you can get a little fancy.
Sugar Cookie Icing
1 cup icing sugar
2 tsp milk and then add enough to make it the right consistency
2 tsp corn syrup
1/2 tsp vanilla
food colouring if you like.
Mix until it makes you happy with the thickness. Pipe and let set before storing.