Hello Friends ~~
It’s me, BinG,
Now that the elves and I are done with the hardest part of our job, building the reindeer stable, we are moving on to building Santa’s float!
Did you see the pictures from last year?
We have to top that! :O
Each year we try to be bigger and better than before. Our main priority is impressing the people who show up to the Holiday Extravaganza parade, but we also want to impress Santa.
He is our boss after all.
If you want to impress Santa too there are some really easy things you can do!
First, and most importantly, be a good kid. There is nothing Santa respects more than seeing YOUR name on the Nice list.
The second thing you can do is make him cookies!
His favorite are sugar 🙂 hehehehe
These delicious treats have been enjoyed since the 17th century!
Back then, sugar cookie dough was actually boiled before it was baked. They ended up tasting like a cross between a bagel and cookie.
Nowadays you can make sugar cookies in just a few moments with pre-packaged dough! But, there is really not much fun in that.
Use this recipe I found on Food Network to make these desserts from scratch!
- 3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 egg, beaten
- 1 tablespoon milk
- Powdered sugar, for rolling out dough
- Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
- Preheat oven to 375 degrees F.
- Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.
Next week I’ll tell you how to make frosting 😉
Have a Good week,