One thing I have really enjoyed doing lately is baking with the boys 🙂 Hey that could be a new blog name? 😉
With our older kitchen we weren’t all able to fit into the kitchen without a fight breaking loose.
I am so thankful to have room now to do this with my children… it will be times I cherish!
This weeks cookie recipe… a low fat sugar cookie (if theres such a thing) 🙂 w/ fun sprinkles and icing.
*recipe will be posted at the end of this post*
*The sprinkles btw were like $2.50 from TJ Maxx, who knew they had food products!
Where Owen sat during the all the work
Ready, time to eat!
Sugar Cookie Recipe (source HERE)
* 5 tbsp butter, softened
* 3/4 cup sugar
* 1 egg
* 1 tsp vanilla extract
* 1 2/3 cups all-purpose flour
* 1 tsp baking powder
* 1/4 tsp salt
Using a mixer, beat butter and sugar until creamy. Add egg and vanilla, mixing well. In another bowl, whisk together flour, baking powder and salt. Gradually stir flour mixture into butter and sugar until dough forms. Don’t worry if the dough seems a little crumbly at first; it will come together. Wrap dough in plastic and chill for two hours in the refrigerator.
Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to a 1/4-inch or 1/8-inch thickness. Use holiday cookie cutters dipped in flour to make cutouts. Gather scraps and re-roll until all the dough is used.
Place cookies 1 inch apart on a parchment-lined cookie sheet (I USED A PAMPERED CHEF BAKING STONE). Bake for 9-10 minutes or until the edges are lightly browned. Transfer to wire rack after 1 minute to cool.
Makes 30 cookies, depending on size of cookie cutters used.
(for me it only made like 10 cookies LOL, so I suppose my cookie cutters were HUGE.. )
Per serving: Calories 65, Calories from Fat 20, Total Fat 2.2g (sat 1.3g), Cholesterol 12mg, Sodium 38mg, Carbohydrate 10.3g, Fiber 0.2g, Protein 1g