Tuesday, December 22, 2015

Sugar Cookie + Reindeer Food bags

Wow Its hard to believe that Christmas is almost here. Its been a busy season! I spent last week preparing activities for my daughters school Christmas party. Last week I made 80 sugar cookies so the children could have a decorating station. I also put together a station were the kids could make bags filled with Reindeer food to feed the reindeer on Christmas Eve. I made a batch of Fudge along with cookies to decorate and eat in our home. I try to separate all activities so that I can enjoy Christmas day with out feeling like I'm running none stop. I found this recipe about a year ago and I love using it! I thought I'd share it with you. I also added the link below for  printing the reindeer tags. Happy Holidays from my family to yours.






Sugar Cookie Recipe


Yield: 3 dozen cookies
Prep Time: 30 minutes
Cook Time: 6-8 minutes
Total Time: 38 minutes


Soft cut out sugar cookie recipe that keeps its shape and dough does not need to be chilled before baking- perfect edges every time!

Ingredients:

  • 1 Cup unsalted butter, softened
  • 1 Cup granulated white sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 egg
  • 2 teaspoons baking powder
  • 3 cups all purpose flour

Directions:

  1. Preheat oven to 350° F.
  2. In the bowl of your mixer cream butter and sugar until smooth.
  3. Beat in extracts and egg.
  4. In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a counter-top surface. Wet your hands and finish off kneading the dough by hand.
  5. DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8).
  6. Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.








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