Early forecasts for the Upper Midwest indicated that we were going to have an unusually cold and snowy winter, just as I wrote in the book, but so far we're still having lovely forty degree days (far nicer than thirty below!) and have had just a single whisper of snowflakes one day. But even though the weather is still lovely, I've got our Christmas decorations up and now need to start baking. How about you--are you set for the holidays?
I'd like to share the best recipe I've ever found for cut-out cookies, one especially great for when you're baking with small kids. As much as you work with it, reforming the odd bits and pieces into a ball and rolling it out again, it still stays nice to work with. I've used this since the early 1980's. Once, while reaching for the nutmeg, I knocked a container of chili powder into the bowl, the lid came off and the entire container emptied over the cookie dough. I removed what I could, then added ample cocoa powder to cover the taste--and everyone still loved them. Now, this is one very forgiving recipe! :)
Super Easy Roll-out Cookies --The Rustands
1 cup shortening 1 ½ tsp cream of tartar
1 ½ cups sugar 1 tsp soda
2 eggs ½ tsp salt
1 tsp vanilla 4 cups flour
2 Tbsp milk
optional: 1 tsp cinnamon and/or 1 tsp nutmeg
You can drop these on a cookie sheet and flatten with a fork, or use for cut-out cookies. We like to double the recipe, and roll them out quite thin. 350 degrees, 8-10 minutes. My favorites are the ones liberally decorated with cinnamon red hots candy!