While they take a little more work to make than chocolate chip cookies or any other drop cookie, there are some benefits to making these cookies. They store remarkably well and (if not eaten within the first day or two) taste just as good several days after baking as they do the first day. They look wonderful on a plate. I mean, who doesn’t like edible artwork? Plus, with a group of four bakers, there are plenty of jobs for all, between cutting and decorating. It is an activity perfect for an afternoon indoors.
That is exactly how our late afternoon was spent: making dough, cutting out various holiday shapes, and baking cookies. After a dinner made by our 11 year old, using her new pasta cookbook, we will spend the evening frosting and decorating our assortment of stars, trees, snowmen, and bells. I am sure a few will be eaten tonight, but we will have quite a few left for our big family celebration on Saturday.
To read the Day 6 recipe, click: Spinach Squares.
- 1 cup unsalted butter, softened
- 1-1/2 cups sugar
- 2 eggs
- 1 tsp. vanilla
- 3-1/2 cups flour
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- Combine butter and sugar in a large mixing bowl or stand mixer, and beat until creamy.
- Add eggs, one at a time, and beat well. Add vanilla, flour, salt, and baking powder, and mix well.
- Divide dough into two pieces, wrap each in plastic wrap, and refrigerate for at least 2 hours.
- Preheat oven to 350. Roll dough on a floured surface, and cut into shapes.
- Place shapes on cookie sheet, and bake for 8 to 10 minutes.
- Cool on a baking rack, and frost as desired.
[…] scratch, so I make the cookies a few hours before I need to assemble the sandwiches. I have used sugar cookies and chocolate chip cookies with equal amounts of […]