Now that the sick has gone, I am more than ready to focus on the upcoming holiday. Yay for recovery and the realization post-ick than my normal level of daily energy is more than enough to get things done.
The season of cookie making is upon us and so far this year it has gone quite well. Last year we made sugar cookies, but the recipe was off in some way and less than satisfactory to roll, cut and eat. This year we have had two spot on recipes that have been prepped, rolled and baked with help of some worker elves.
I am loving the simplicity of the sugar cookie recipe from MS magazine this year and it comes with some great ideas to alter the basic recipe. We made the vanilla and chocolate version yesterday. With three under the age of 4. And it actually went well. I think it was due to some pre-planning and a lot of designating.
Things I learned ::
- Set up stations, we had a dry measure station and a mixer station that we moved between. I let the kids measure from a big container of flour and it stayed fun that way. Plus they even helped me clean up.
- Do not let them handle the soft butter. Enough said.
- Also do not let them flip the Kitchenaid switch after adding the flour. Big mess.
- My one Must Do :: Let them taste the dough (Samonella be damned).
- Make the dough, chill it and leave the whole roll out thing until the next day. The attention span of the littles is good for only one step at a time.
The recipes for the vanilla dough is here. It is a Martha recipe, but that is the first link I found. Plus, I am trying not to frequent the MS website too often as it just makes me confused and distracted as to the holiday crafting/creating in my life. Waaaay too many options over there.
The other cookies we made were pre-plague cookies, up at the Cabin actually. Gingerbread cookies. They are again a MS favorite and they are really really good. They also make a load of cookies. The recipe calls for 6 cups of flour. That is a lot of cookies, people. But I never halve the recipe because we always end up eating the first few trays that come out of the oven.
(He looks a little gansta' here, right?)
We had a blast cutting letters into the dough and making some free form snowmen, etc. I have found this dough tastes great at any thickness, the thinner you roll it, the crisper the cookie. Thicker leaves them dense and chewy. And delicious all around.
Come Sunday, all the cookies are to be laid out on a table with frosting and sprinkles and candies and such for the littles to decorate. While the adults curse me for the mess their children will become. Sunday we are having are annual Indonesian lumpia holiday fest. Can I get a what what for fried traditional feast food?
Here is to your healthy cookie-fied deep fried beautiful holiday season. And I am looking to bring a bit of the holiday posting here sooner than later. Wish me luck.