Sugar Cookies, the Mother of All Christmas Treats

I'm a day (or two) late posting the recipe for these babies, but fatigue overtook me after cleaning up. Er, maybe I shouldn't have said that....don't let that discourage you from making these melt-in-your-mouth cookies. It'll all be worth it when you pop one in your mouth the next morning for breakfast.

Here's what you need: butter, sugar, eggs, vanilla, flour, baking powder and salt.
Cream butter & sugar in large bowl. (There are no photos of the mixing because I was busy averting disaster...disaster caused by 3 kids using the Kitchenaide. Use your imagination.)

Then add eggs & vanilla and beat until fluffy. Add dry ingredients, mix, then form dough into a big giant lump like this, wrap tightly with plastic wrap and refrigerate until chilled, about 1 hour.
It's a good idea to use that hour to get a jump on the cleanup. Or make your kids get a jump on it. Give them the dishsoap and let 'em rip. YOU go put your feet up and watch the first half of "It's a Wonderful Life." Or, in my case, "Muppet Christmas Carol" for the 41st time.

When the dough is chilled, roll it out to about ¼" thick and cut the shapes. Place on cookie sheet & bake for 8-10 minutes. I don't like to cook mine until they're brown on the edges--they'll be a little dry. Cool on a wire rack, and then frost!
Now, I wish I had a foolproof, scientific recipe involving measurements and numbers. But I don't. I just dump, mix and taste. Repeat. Then taste some more. I will, however, tell you that I use almond extract instead of vanilla and heavy cream instead of milk. You could substitute whipping cream (light cream). Pansy. Go for the good stuff! It's the holidays; be calorically responsible in January.

So I dump in a package of powdered sugar, a half cube (or more) of butter softened to room temperature, a teaspoon of almond extract, and then add cream until the frosting is spreadable but not to runny. Or too stiff. How's that for a frustrating recipe?
Here we are, mid-frost. Yes, those are my empty Christmas boxes, still sitting in the middle of my floor. I could have cropped them out of the picture, but we're going to keep it real around here. Plus, I like looking at Mimi's little footed jammie feet.
I suggest putting your cookies on a cookie sheet when you go crazy with the sprinkles. And if you do not sprink your cookies, you're not allowed to use this recipe, because as everyone knows....

"Christmas cookies without sprinkles
are like raisins without wrinkles,
and like sleigh bells without tinkles

are Christmas cookies without sprinkles."

Here is my ONE cookie the kids allocated to me for personal use. Sheesh. I'm going to have to make a secret batch, after they go to bed, so I can let the sprinkles fly! I was getting the shakes, watching them decorate and I had none. I could have done a few, but let's be honest. I was elbow-deep in supervision. I was just itching to do my own cookie tree, complete with white sugar crystals that would look like sparkly snow on the tree! (Stay tuned for the secret, mom-only batch.)

Here are some of Max's creations.

I particularly like how he used the all-white snowflake sprinkles on is white-frosted snowman--it makes the snowman look fluffy!

I call the next two photos "Still Life in Sprinkles."

Take an afternoon and make sugar cookies with your kids. You won't regret it. Especially later, after they go to bed, and you sit in front of the tv with a plate of your own private cookies to enjoy. Nighttime television is so much better accompanied by a soft, luscious cookie!

2 cups butter, softened
1½ cups sugar
2 eggs
1 tsp vanilla
5 cups flour
1 tsp baking powder
1/2 tsp salt

1. With mixer, cream butter & sugar. Add eggs & vanilla and beat until fluffy.

2. Add dry ingredients to creamed mixture, just until combined. Do not overbeat!

3. On a lightly floured surface, roll out dough ¼" thick. Cut with cookie cutters. Place on cookie wheets and bake at 350 for 8-10 minutes. Cool on a rack, then frost.

4. Devour.