The girls loved rolling out the dough and using cookie cutters. Esther put each cookie in her hand and had to show it to everyone before putting it on the tray. They all worked very hard and are so proud of their creations.
Tip #2: We will probably frost a few of them just for fun, but we enjoy eating these unfrosted for the most part. They store well in the freezer that way and we just grab a few out at a time to eat.
Tip #3: If you enjoy soft chewy cookies, roll the dough a bit thick and use large cookie cutters. It helps the process go faster that way as well. ;)
Tip #4: Give some away! We sent a bag full of cookies home with Grandpa and Grandma and still have plenty left over to enjoy.
Tip #5: Use soft white wheat flour to make these whole wheat, yet still light and tasty:
Roll Out Sugar Cookies
1 1/3 cup butter
2 cups sugar
1 tsp vanilla
4 Tbs milk
4 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
Beat in ingredients. Chill overnight, roll, cut, and bake at 325 for 8-10 minutes.
linked to Kitchen Tip Tuesdays