Friday, December 17, 2010

Christmas Break!

Well, the kids are home for the break. I put a note on the door for the kids that said: "Merry Christmas! Welcome Home! Put Your Backpacks Away! Hang Up Your Coats! Party Time! Yay!" Because I am tired saying EACH of those things FOUR times. And now I get a break from backpacks, at least.
Here are pictures of us making sugar cookies and gingersnaps. You should have seen our weird colors of frosting--but the cookies were kind of cool. The icing is runny, so it spreads over the entire cookie and then hardens. We are using our 'heirloom' checkered tablecloth that my mom gave us one year that is specifically for making Christmas sugar cookies like we did when we were kids.
Here is an awesome sugar cookie recipe (no chilling!) and the icing recipe, and a really good gingersnap recipe! (gingersnap recipe coming later)
Sugar Cookies
1 c. shortening 2 c. sugar 4 eggs
Mix all together.
Add: 6 c. flour (maybe 5 1/2) 8 t. baking powder 1/2 t. salt
1/2 t. baking soda 1 c. milk 1 T. vinegar
2 t. vanilla
Mix and roll 1/4 to 1/2 inch thick and bake on greased cookie sheet at 375 degrees for 7 minutes. Frost when cool.

Smooth Sugar Cookie Icing
(makes enough for about 20 large sugar cookies)
Mix together: 2 1/4 c. powdered sugar, 3 T. milk, 2 T. soft! butter or margarine, 3/4 t. vanilla, 3/4 t. almond extract (optional), food coloring. Spread thinly over cookies. Decorate immediately as icing will harden up quickly. Test out on a cookie. If icing is too thin, add a bit more powdered sugar.

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