|make your stomach happy||.||
have to confess that my favorite thing about sugar cookies has always
been the decorating Ė carefully crafting a pile of jolly little
gingerbread boys and girls, stars and Christmas trees, all in a rainbow
of crazy colors, preferably to the accompaniment of some good Christmas
tunes and a crackling fire in the fireplace. Still, for those who think
cookies should taste as good as they look, this recipe produces a soft,
buttery cookie that stays fresh and yummy for several days.
When the dough has had
time to chill properly, take the first chunk of dough out of the fridge
and let it soften for a couple of minutes at room temperature; you want
it to be firm, but not so hard that youíll strain a muscle attempting
to roll it out. Meanwhile,
preheat the oven to 350F, and grease a large cookie sheet.
Roll out the slightly softened dough on a floured surface until itís
just a bit over ľĒ thick (the thicker the cookie, the easier itíll
be to keep them soft). Itís a good idea to gently lift and rotate the
dough in between rolls, to keep the dough from sticking, and to flour
lightly as needed.