By Ann-Marie Burton
Christmas is all about making memories and these cookies are perfect to make with kids.
The first time I made this recipe was way back in university in Waterloo when I was busy studying for Christmas exams and missing my home back in Montreal. The smell of Christmas baking always reminded me of the holidays.
So I clipped this recipe from somewhere, used a wine bottle for a make-shift rolling pin and made these cookies for my roommates. Fast forward to my life as a mom and I make these with my kids every December. Other than eating these, my kids favourite part is decorating. We decorate with Royal Icing or simply with cranberries or chocolate chips.
6 ½ Cups all purpose flour
1 tbsp baking power
1 ½ cups butter (softened/room temperature)
3 cups granulated white sugar
½ cup milk
1 tbsp vanilla
Combine flour and baking powder.
In another bowl beat together butter and sugar until light and fluffy.
Beat eggs into butter mixture one at a time, then beat in milk and vanilla until very smooth.
Gradually stir in flour mixture to form a soft dough.
Divide dough into four parts. Wrap in plastic and chill one hour or up to three days.
Preheat oven to 350F.
On a lightly floured work space, roll out one section of dough (1/3 inch thickness).
Use cookie cutters to cut out shapes. Place on lightly greased baking sheet.
Bake in preheated oven, about eight minutes or until lightly browned at edges. Cool about two minutes on baking sheet, transfer to rack to cool completely. Repeat with remaining dough. When completely cool, decorate.
Makes 8 dozen cookies (hence the BIG batch recipe)