Saturday, December 17, 2011

Holiday Cookies

Holiday Cookies
Cookie Baking set up. Ready. Set. Go.
Last Sunday, I baked holiday cookies. I have lots more baking to do but this was the first batch and most were mailed to Cali to hubby's parents, some for us and for a gift. For the Gingerbread Cookies, I used Betty Crocker Gingerbread Cookie Mix and followed the package directions and added 1 teaspoon of pure vanilla extract.

Sugar Cookies
For the Sugar Cookies, I used Betty Crocker Sugar Cookie Mix. Recipe follows.

Sugar Cookies. Allen did all the Christmas Trees!
Sugar Cookies ingredients:
2 (17.5) packages Betty Crocker Sugar Cookie Mix

2 Extra Large Eggs, lightly beaten

4 tablespoons all-purpose flour

2/3 cups butter, softened

2 teaspoons whole milk

2 teaspoons pure vanilla extract

Oops blurry, Snowmen, Snowflakes and 3 Gingerbreads
Preheat oven to 350 degrees.

In a large bowl, mix together cookie mix, flour, eggs, butter, milk and vanilla until a stiff dough forms.

On a floured surface, take dough and form it into a ball, wrap in plastic wrap and place in freezer until it hardens up and becomes easy to work with. In the meantime, take a rolling pin and rub flour all over it.

Once the dough hardens up roll dough to desired thickness and use your cookie cutters to make shapes.

Place cookies in ungreased cookie sheets and space them far enough so they don't end up stuck together.

Gingerbreads we both did together.
Bake for 7 to 9 minutes, or until the edges are golden brown.

Place parchment paper under your wire racks so when you decorate you won't make a mess.

More Gingerbreads we decorated.
Cool cookies in pans for a few minutes and then remove them and place on wire racks and cool completely (about 1 hour). After the cookies are cooled, enjoy decorating them with royal icing and your sanding sugars, sparkles, etc.


-Sophia/Two Frys

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