I’m never quite sure what possesses me to go into a cookie-baking frenzy, but it happens rarely, and usually after about the second batch of cookies I’m remembering why. I had taken a personal day from work on Friday so that I could have a long weekend to get myself together before the next few weeks of absolute mayhem. Thus, I decided to break the cookie-baking extravaganza into three days.
Day One: Making the doughs. I won’t be posting recipes this time around, since everyone already seems to have their own favorites, and most of these cookies were made from a variation of a regular sugar cookie dough. Nothing fancy.
|That’s right. SIX sticks of butter. Paula Deen would be so proud.|
However, I did decide to try a new trick that I read about: measuring out the dry ingredients into gallon size ziplock bags so that you only have to measure once.
However, I learned a pretty valuable lesson. Always read your recipe first. In my little organizational high, I forgot that in almost all cookie recipes, you leave the sugar separate so that you can cream the butter.
…oops. A couple wasted cups of flour later, I pretty much got the idea. Also a handy note, make a mark on your recipes so that you remember which ingredients you’ve already added.
As a whole, unless you’re intensely focused on the task at hand (and not dancing like a fool to Jingle Bell Rock), it’s probably a wise idea to just suck it up and wash your measuring cups a few times. Or better yet, buy five different sets of of measuring cups.
Anyways, the doughs. By the end of the day, my refrigerator looked like this:
| I labeled and wrote the time on each dough, since each has to chill
a minimum length of time.
Oh wait, did I mention I made “dough” for chocolate truffles too?
|…yup, exactly. I agree with you. Don’t worry, it did survive to actually
turn into truffles.
|My dough was a little…poofy. But I hadn’t planned on including
the sugar cookies in any of my gifting, because I carry a
curse when it comes to Christmas Cookie-Cutter cookies. It’s true.
I won’t bore you with the details of baking day, except here are a few tips that I’ll share:
- Chilling your dough is CRUCIAL. I tend to always skip the dough-chilling step because I’m impatient, but when it comes to cut-out cookies or a dough that you slice…it’s essential that you keep the dough chilled through the entire process.
- The dough is high maintenance. You have about a five-minute window of opportunity between when the dough is hard as a rock from the refrigerator and when you’re about to throw the whole mess out the window because it’s too soft and sticky. You have to work fast.
- One word: flour. And lots of it. Flour is your frrriiieeend.
- Oven mitts are also your friend. I managed not to burn myself this time. Woohoo!
|Blackberry Jam Thumbprint cookies! (Although these were done
on baking day, since the jelly is baked too.)
|Lemon cookies. Don’t be fooled. Each one is about the size of
|My handsome elves.|
|We have to make manly cookies, right?
This is Scott’s man-cookie.
|Sad snowman and happy snowman.|
|What is THAT, you say? Why…that’s a wookie!|
|THE CHRISTMAS WOOKIE COOKIE!! Amazing art skills are credited to Scott’s
best friend Christian.
|Are you sensing my sugar coma right about now?|
|Holy moly. FINALLY DONE! Sugar cookies, lemon cookies,
Blackberry Thumbprint cookies, gingerbread men, and truffles.