We made another trial run for our Christmas cookies and candy practice. This time around it was Christmas cookies using a sugar cookie recipe from my Betty Crocker cookbook, and some Christmas cookie cutters. The cookies had a good flavor and texture, but need more work in the design department. This is one of the only times I have to use Cream of Tartar in the kitchen, and I’m sure I’m past my expiration date on this little container, but don’t tell anyone. It’s also one of the rare times I use my Almond extract, but I think both are key ingredients in the cookies, so definitely can’t leave them out.

I used plastic cookie cutters with detail imprints on the inside of the cutter. I think this may have been part of the problem since the dough has to not only be the right temperature, but have the right amount of flour, and be rolled out to the right height for everything to work out perfectly. It took me several times to figure out how to get the cookies to maintain their shape, again because of the height of the cookie. If the cookie was too tall it would rise and spread out. I had a hard time with the plastic cookie cutters because the dough would stick, probably not enough flour.  The first chance I get to find some open cutout cookie cutters, I’m jumping on them, and the plastic cookie cutters are going away. Far away!

My three year old helped during the entire cookie making process so we had a good time cooking and making messes. My last batch of cookies after many failures would be just fine, , but I think they could be a whole lot prettier, hence the need for new cookie cutters.

This entry was posted on Thursday, December 10th, 2009 at 2:30 am and is filed under Baking at Home. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.