I got these adorable mini cookie cutters in my stocking at Christmas, and I’ve been counting down the weeks until I got to use them. There’s just something about baked goods in miniature that make me squeal. And this sugar cookie recipe is awesome; I’d make them all the time if I had holidays to decorate for.
I’m at an in-between phase in my cycle; there’s nothing much going on, and I think we have to give this month a miss. J is going away on a conference for five days, right over my prime ovulation time. Which means, as far as we’re concerned, there will be a snowball’s chance in hell of conceiving. So we’re taking it easy, charting temperatures and everything, but I’m not banking anything on this cycle. I’ll post in a day or two about my visit to the naturopath; I’m on a bucketload of new supplements that will hopefully help my body regulate itself a little.
But for now, enjoy these sugar cookies, and have a wonderful long weekend!
Easter Cutout Sugar Cookies
3/4 cup butter, softened
3/4 cup granulated sugar
1 tsp vanilla
2-1/3 cups all-purpose flour
1/2 tsp baking powder
1 pinch salt
Cream together the butter and sugar. Add in the egg and vanilla, beat until well combined. Mix in the flour, baking powder and salt. Wrap dough tightly in plastic wrap and refrigerate for about an hour, until firm. Roll out on a floured surface, and use whichever shapes you wish to cut out cookies. Bake at 350 for about ten minutes, longer for large shapes and less time for smaller shapes.
Decorate as you wish, with royal icing, sprinkles, candy, etc. Devour.