I am officially on vacation. The hubby and I are staying with his cousin at his lake house in Marion, IL. I have no housework, no agenda, and now, no cookies to worry about! I spent the entire weekend like a baking fiend. There was no rest for the wicked. But the hubby shipped a majority of them yesterday morning to our far distant relatives, and we handed out the rest. The leftovers were brought to Illinois to be enjoyed by the hubby's cousin's wife because she is almost 8 months pregnant. She was very appreciative to see the cookies and Christmas Crunch Popcorn yesterday. And, let me tell you, this year's cookie selections are better than ever.
Like, seriously. The hubby told me so :-)
Let's kick of my series (yes, there will be 4 cookie recipes I share with y'all) of cookies with these super-cute Reindeer Gingerbread Cookies!
I'm going to sit back and enjoy the rest of the holiday season now. The work is done. The baking is done. The Christmas shopping is... uh, well, there might still be some work to do. But, we are away on vacation which leaves lots of time for shopping. Something tells me we'll be done before we head home :-)
Have a great day everyone!
|Recipe adapted from Taste of Home|
1/2 cup butter, softened
1 cup light brown sugar, packed
1 large egg, room temp
3/4 cup molasses (sub dark corn syrup in a pinch!)
3 1/2 cups flour
2 tsp ground ginger
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
for decorating- Red Hots (noses, holly berry), Green gumdrops (holly leaves), white and black cookie icing (icing that gets hard for the eyes and horns)
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Beat in molasses.
2. In a separate bowl, combine flour, ginger, baking powder, baking soda, cinnamon, and nutmeg. Whisk to combine. Begin to beat dry ingredients into wet until combined.
3. With your hands, bring the dough together. Form into 2 discs, and wrap tightly with plastic wrap. Chill for at least 2 hours, or overnight.
4. Preheat oven to 350º. Set discs on counter to come to room temperature. When dough is ready, roll it out to 1/4" thickness. Cut with cookie cutters. Place cookies 1 inch apart on greased cookie sheets.
5. Bake in preheated oven for 10-12 minutes. Cool completely before decorating. Store in an airtight container.
Linked to: Create It Thursday, Thank Goodness It's Thursday, Weekend Potluck, Foodie Friday, Foodie Friends Friday Linky Party, Snickerdoodle Sunday, Treasure Box Tuesday