Recipe modified by Gretchen Wilson – Christmas 2008
For a commentary-free and printer-friendly version of it, please click here.
Recipe originally published by Taste of Home.
For those that don’t know me very well, I LOVE LOVE LOVE making Christmas cookies. At one point, I was making almost 20 different kinds for the holiday season. When money got tight, I had to seriously pare down that list and this cookie was one of the ones that made the cut. Of course, you can enjoy this delicious cookie year round. It is also one of those cookies you can make and bake, refrigerate, or freeze to use at a later date.
See how much fun it is to rhyme? I do it all the time. hahahahaha… <clears throat> ahem.
I didn’t change the recipe. Instead, what I did for this post is give you some help on how to streamline your cookie baking and keep cookies and batter around for future baking dates.
My finished product:
Picture published with recipe:
Now, baking is not my strong suit. I’m much better at cooking, so you can see that it isn’t too hard to make a batch of these cookies and have them look pretty. My cookies may be a little more “golden brown” than theirs, but they still look very pretty and of course they taste great. Let me tell you, it is a special gift to be able to get cookies that have that perfect look. Don’t beat yourself up if you get a batch or two that doesn’t turn out as pretty as the others. In fact, when I bake, I will hand pick out which cookies and baked goods will be given away. My husband is given a very specific directive to stay away from the freshly baked goodies until I tell him which ones he can eat.