It’s almost time for the 12 Frilly Days of Christmas! Every time I think of it, I just hear big church bells ringing like they do on Christmas Day! It’s my most favourite time of year!
Since I’ve been working so hard to get the 12 Frilly Days of Christmas ready for the blog this year, I’m getting really excited about it! I know the blog suffers just a little before I release the 12 Days, and for that I apologize, but you’ve got to believe me when I say that it’s worth it! I *almost* have all 12 posts ready to go, beginning this coming Friday, December 13th.
I have some great stuff lined up this year – lots of cookies and sweets, including some of my family’s most favourites, a couple of savoury dishes, and lots of stuff in between.
I cannot wait!
For now though, whet your appetite for all the frilly Christmas goodness with this sugar cookie recipe – a recipe from a recipe card I got with some cookie cutters from Hallmark many years ago.
I prettied some of them up a bit by cutting rounds out of the dough with a biscuit cutter, punching out the shape of a cardinal with a tiny little cookie cutter, then sandwiching the cookies together with some seedless raspberry jam. Oh, and these cookies make great tea dunkers.
What do you think of the cardinal cookies, Mav? I thought of you the whole time I was making them. I think they’re absolutely beautiful. Hope you like them too.
[Recipe] Sugar Cookies
Makes about 3 dozen sugar cookies
1 cup butter
1 1/2 cups sugar
4 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 tsp nutmeg
1 cup sour cream
1 1/2 tsp vanilla extract
Preheat the oven to 375F.
Cream butter and sugar together until fluffy.
Add eggs, beating well after each addition.
Mix the dry ingredients together in a large bowl.
Add dry ingredients alternately with sour cream, mixing until smooth. Blend in vanilla.
Wrap the dough in plastic wrap and chill for a couple of hours or overnight, until ready to roll. I chilled this dough for almost a week before finally cutting and baking it.
I also divided the dough to make it easier to roll and cut.
Roll out the dough on a floured surface to a 1/4 inch thickness.
Cut with a cookie cutter.
Bake on a parchment lined cookie sheet for about 10 minutes. The recipe states 12 minutes, but I thought that was just a bit too long.
Dust the cookies with powdered sugar or decorate with icing – just do whatever you’d like. They all come out looking great.