“Let’s make Christmas cookies!” used to fill my heart with dread. Past experience working with piecrusts or rollout cookie dough had taught me that I didn’t have a clue. It seemed that unless I had a cold marble counter top at 50 degrees and the ability to mystically know when the dough was just right it was a total failure.
Fortunately, Bonnie Price has developed this Fool Proof/Idiot Proof rollout cookie recipe! It works like Play Doh, meaning, you can scrunch it up and re-roll it time after time. It tastes great too!
If you do experience problems with the dough sticking to your rolling pin (which I don’t—but pies are another matter!) put down a Ziploc™ freezer bag that’s been cut open to one layer over the dough. Voila! Perfection.
I haven’t included her “glaze” recipe for the decorations because I don’t like it as well as another one, which I’ll post tomorrow! I like to make these one day, then pull them out for kiddos to decorate the next day. Otherwise, it’s too big a project for me, I need things simple.
- 1 cup butter
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon almond (or lemon) extract
- 3 cups all purpose flour
- 2 teaspoons baking powder
In a mixing bowl, cream butter and sugar. Add egg and extracts. Combine flour and baking powder; gradually add to creamed mixture and mix well. (Dough will be very stiff. If necessary, stir in the last cup of flour mixture by hand. Do not chill). On a lightly floured surface, roll dough to 1/8 inch thickness. Cut out cookies into desired shapes. Place 2 inches apart on ungreased baking sheets.
Bake at 400 degrees F for 6-7 minutes or until edges are lightly browned. Cool 2 minutes before removing to wire racks; cool completely.