And if I keep whining you may all put me in a freezer next to the husbands!!!!
Never!
If you get a chance could I have your cookie recipe. I really liked the crisp edges you got. As I was packing them up, I told the kiddo to be carefull bringing them to school. She told me "Of course, there shouldn't be broken hearts on Valentine's day." She was quite pleased with herself after that one.
That is cute! Hopefully, Caili made it to school without breaking hers. It is so windy today, she was having trouble just getting the box on the bus without everything blowing away. Have fun next week!
Here's the recipe (I really think the key to them not spreading or puffing is that there is no egg.):
Simple Sugar Cookies
3 cups flour
3/4 tsp baking powder
1/2 tsp salt
1 cup butter
1 cup sugar
1 tbsp vegetable oil
1 tbsp milk
2 1/2 tsp vanilla extract
1/4 tsp almond extract (optional...I usually put it in, unless the cookies have to be nut-free)
In large bowl, mix the flour, baking powder and salt together. Set aside.
Cream together the sugar and butter using a stand mixer or electric mixer until light and fluffy. Add the oil, milk, vanilla and almond extracts and beat together until smooth.
Stir in the flour mixture until dough is smooth.
Divide the dough in half, and roll it out between sheets of wax paper until 1/4 inch thick.
Refrigerate the rolled out dough for at least 45 minutes. (I put mine in the freezer to speed things up.) It should be well-chilled and firm before cutting out.
Preheat oven to 375.
Using the cookie cutter of your choice, cut out cookies and put on parchment-lined baking sheets.
At this point, you can add sprinkles or colored sugar, if you want, or leave them plain if you plan to frost them.
Gather up the scraps of dough and reroll it once to make more cookies. (The rolled dough will probably need to be refrigerated again before cutting.)
Bake for 8-11 minutes until starting to brown slightly on the edges. Let cookies firm up for a few minutes before transferring to wire racks to cool.
If frosting, let cool completely (overnight is best).
These freeze really well and the recipe doubles easily (I can fit the doubled recipe into my stand mixer), so you can make them in advance.