As I clean out my freezer to prepare for the new gardening season, I’m finding containers of stuff like cookie dough from Christmas time. Since I hate throwing the dough out, even though it won’t taste that fresh, I decided to make it. I also didn’t want to spend time rolling out cookies. Enter the cookie scoop.
I put 2 scoops of dough using my Pampered Chef cookie scoop which about one Tablespoon in size. The wrappers are left over ones – I love using them up. My helper sprinkled the decorations using little sprinkle canisters which I save and refill. These canisters keep the project from getting too messy.
- 1 stick butter (2 sticks)
- 1 cup white sugar (2 cups)
- 2 cups whole wheat pastry flour (4 cups)
- ½ teaspoon baking powder (1 tsp)
- 1 egg, gently beaten (2)
- 2 T water (4 T)
- ½ teaspoon vanilla extract (1 tsp)
- Cream the butter and sugar in a mixing bowl. Add the dry ingredients to the butter/sugar mixture and mix until thoroughly incorporated.
- Add the egg, water, and vanilla to the mixture, and mix well again.
- Put the dough into the fridge to chill for at least an hour before rolling. If you need to freeze the dough, shape it into rounds and wrap them very well.
- Preheat the oven to 350 F.
- On a floured surface, roll the cookie dough out. I like to use a floured wooden board on my kitchen table which is about waist high. When rolling, I prefer my cookies to be a little thicker when they bake to keep them a little softer. Rolling a thinner cookie will crisp it up in the oven.
- Using cookie cutters, cut out shapes and place them on baking sheets lined with parchment. Frugal tip - the parchment paper can be re-used a few times or more, depending on the type of cookie being baked on them.
- Bake for 10 to 12 minutes, making sure the cookies do not brown. Cool them completely on racks before decorating.