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Two Sisters, Serial #23 and Holiday Sugar Cookies

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In case you haven’t noticed, Christmas is one week from today. I know–hah-hah, like anyone in this universe hasn’t had that reality drilled into their heads, starting sometime back in August or September. (Is it just me, or are we headed toward year-round Christmas shopping–St. Patty’s carols and Santa Easter eggs, anyone?)

Well, at R&R our motto is if you can’t fight ’em, join ’em. Or, to give it a bit more of a positive holistic spin, let’s “go with the flow”–till it takes you over the waterfall (just kidding).

And our “go with the flow” recipe for one week before Christmas is the tried and true sugar cookie.

This recipe is good anytime during the year, but it is especially good just before Christmas for at least two reasons. First, it’s easy, which is something you need right about now. And second, these cookies are fun to decorate, which can be a good holiday activity for you (in all that spare time) or, better yet, for the kids or those out-of-town guests that are wandering around the house getting in the way. Give them some frosting mix, a little food coloring, a shaker of sprinkles or sparkles, and let them get creative. They’ll have a good time and the results will be pretty (maybe) and a great addition to your holiday table.

Happy Holidays! (Just seven days to go and counting . . .)

holiday sugar cookies

Holiday Sugar Cookies

1/4 cup unsalted butter, room temperature

1/4 cup granulated sugar

1 egg yolk

1/2 teaspoon vanilla extract

10 Tablespoons all-purpose flour (1/2 cup plus 2 Tablespoons)

pinch of salt

1/4 teaspoon baking soda

cut out sugar cookies

In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the egg yolk and beat into the batter, making sure it is fully incorporated. Next, stir in the vanilla. Slowly mix in the flour, salt, and baking soda until just mixed in, careful not to over mix the dough. If the dough seems too soft/sticky to roll, stir in one or two more tablespoons of flour.

Place the dough on parchment paper or a Silpat mat that is lightly floured. Roll the dough until it is 1/4 inch thick. Cover the dough with plastic wrap and refrigerate for an hour or overnight.

When you are ready to make the cookies, preheat the oven to 350 degrees. Line a cookie sheet with parchment paper or a Silpat mat.

Remove the dough from the refrigerator. Using a cookie cuter, cut cookies out of the dough. Place the cookies on the prepared cookie sheet. Re-roll the remaining dough and continue cutting shapes until all of the dough is used.

Bake the cookies for 8-10 minutes, or until the edges just begin to turn golden brown. Remove the cookies from the oven, and allow to cool on the cookie sheet for 5 minutes before removing to a wire rack to cool completely. Once the cookies are completely cooled, decorate with frosting and sprinkles.

Makes 8-10 small/medium cookies.

cut out holiday sugar cookies

{Adapted from Sally’s Baking Addiction}

Click below to listen to or read Serial #23 of “Two Sisters”.

Two Sisters, Serial #23, audio © Jeffrey Anderson

Two Sisters, Serial #23, text © Jeffrey Anderson


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