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Saturday, December 22, 2012

Cut-Out Sugar Cookies

Since I'm back to working full-time, I don't bake or cook as much. My new job is very demanding and fast-paced so by the time I get home or when the weekend rolls around I just want to sit around do nothing. I'm so glad I have the weekend to prep for Christmas this year or else it would end up being like Thanksgiving where I totally slacked off.

So far I've made a brownie topped with mixed berry jam and drizzled with white chocolate for our company potluck on Friday. Today I made red bean mantous, cheesecake and sugar cookies. I left the sugar cookies unfrosted and will frost them tomorrow.

In the past I use a standard sugar cookie dough that requires chilling but I saw an interesting sugar cookie recipe from In Katrina's Kitchen. It doesn't require chilling before rolling and holds it's shape very well.

You can find the recipe from Katrina's blog. The only difference was that I used 2 tsp of lemon zest instead of the 1 tsp of almond extract.

I tasted a unfrosted one and it's definitely a winner. It's not overly sweet so once you frost the cookies you feel like you can have more than one without feeling like you are in a sugar coma.


1 lb block of butter!



Ready to be frosted tomorrow! 


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