Don’t forget to leave out the milk and cookies!
Another tradition I love during the holidays is baking! If my mom is good at anything it’s baking! She loves to make this flourless chocolate cake that is to die for! But, she will NEVER give out her recipe. It’s probably a good thing though because if I had the ability to make the cake you would have to roll me down the stairs. Simplicity when it comes to cooking can almost always be better (unless you are a killer cook!) I find that making things from scratch is a lot better as well. Stay away from the pre-made cookies that you find in the groccery store! You’ll start to find you have most of these ingredients at home, all you really need are the frosting toppings and sprinkles! Package the cookies in these adorable Meri Meri gift bags and hand them out to friends and neighbors!
Sugar Cookies
INGREDIENTS:
- Ingredients
- 3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 egg, beaten
- 1 tablespoon milk
- Powdered sugar, for rolling out dough
DIRECTIONS:
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
Preheat oven to 375 degrees F.
Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.
Recipe from Food Network
Find all products in this post at Compleat Lifestyles
Photos by Meredith Moran Photography
I do consider all of the ideas you’ve introduced in your post.
They are very convincing and will definitely work.
Still, the posts are too brief for newbies. Could you please prolong them a
bit from next time? Thanks for the post.