For as long as I can remember, my family has had an annual tradition of picking a night in December to make and decorate sugar cookies. Unfortunately, this year I don't have any extra nights in December to go to Renfrew. I didn't want to drop the tradition though, so I got the recipe [posted below!], enlisted Darryl, and we spent Monday night being cookie making machines! [After shopping around at about 7 different stores to buy cookie cutters].
Darryl put the cookies in the oven.
After I put them on the baking sheet.
Aaw, what a sweet little angel!
We ended up with 82 sugar cookies.
I whipped up a batch of icing [that gross looking one is brown. For reindeer. Please don't comment about it. LOL]
I beg to know why the red food colouring in that little 4 pack of colours still comes out so pink, after all these years!?
We came out with some lovely creations. And some less than lovely. These are mine.
These are also mine.
These are Darryl's. He was nervous to start because he thought I'd be mad if he screwed up.
Lucky for him, these cookies are all about creative time. Especially when you run out of all the icing colours but grey-brown.
They are so freaking delicious, and a lot of fun to make. I should stress that it takes a whole night though. It's not the quickest thing to do, especially when you're being creative with the decorating!
SUGAR COOKIES - for us it made 82 cookies of varying size, all fairly large.
1 cup margarine
2 cups white sugar
2 tbsp milk
2 tsp vanilla
4 cups flour
2 tsp baking powder
Cream margarine and sugar together until smooth. Add eggs and mix well. Add remaining ingredients and mix well. Refrigerate for 1 hour. Divide pastry into 3 parts... Roll out one part at a time until quite 1/4 inch thick (put some flour on the surface, and the rolling pin, for less sticking). Cut into shapes and place on baking sheet. Bake at 350 degrees for approx 5 minutes (until just lightly browned). Cool, decorate and enjoy!
ICING - made exactly enough to cover our 82 cookies!
3 large egg whites
3 cups icing sugar
1/4 tsp cream of tartar
tiny bit of milk
Beat eggs until frothy and then add icing sugar (one cup at a time, while mixing) and mix well until smooth and the consistency of paste. Add 1/4 tsp of tartar. Add more icing sugar as needed and a spoonful of milk as needed as well...
you don't want it too runny. Separate into a few bowls and add food colouring as desired.
NOTE: It begins to harden, so keep stirring it during the cookie decorating process, or don't make too much at a time.