ok, so i know christmas has come and gone, but i didn’t get a chance to make these cookies until christmas day. and i still wanted to share them with you, just in case you want to squeeze in one last batch of holiday cookies.
but if you’re entirely done and over eating holiday cookies, well, this recipe will be sitting on the blog for you to use next year. i will be back soon with some healthier recipes to combat the excessive holiday eating (or maybe i’m the only one eating too much sugar??). until then, happy new year’s to you, dear readers!
one year ago: nutella cookies, raspberry tarts, and ginger snaps
two years ago: buckeye cookies
three years ago: persimmon spice bread
four years ago: latkes and applesauce
rich roll cookies
yields 2-3 dozen, depending upon the size of your cookie cutters
- 1c butter, room temp
- 2/3c sugar
- 1 egg
- 1t vanilla
- 1½c all-purpose flour
- 1/2t salt
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- cream the butter and sugar
- beat in the egg and the vanilla
- in a separate bowl, combine the flour and salt, then add to the batter and stir to combine
- chill dough for 3-4 hours before rolling
- then preheat the oven to 350º
- roll the cookies out on a lightly floured surface and and use your favorite cookie cutters to make shapes
- bake them on ungreased cookie sheets for 8 minutes
- allow to cool completely, then frost, decorate with sprinkles, and enjoy!
frosting
adapted from epicurious.com
- 3c powdered sugar
- 2-3T (soy) milk
- 1/2t vanilla extract
- 4T butter, softened
- food dye, optional
- sprinkles, optional
- shredded coconut, optional
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- beat sugar, milk, vanilla, and butter together until the icing is pliable, about 3 minutes
- divide icing into several bowls and use food dye to color them
- spread onto cooled cookies and top with sprinkles and coconut as desired, and enjoy!