Nov 20, 2012

Is it too early for Christmas Cookies?

I was a little down this morning (baby blues?) so I decided the best remedy would be to get out the powdered sugar and start testing out some new Christmas cookie recipes. I usually make these madeleines for my pals cookie exchange and then raid Trader Joes for their delicious tins of yummy goodness for my holiday stash.

I stumbled upon this recipe and saved it a while back, but could not find its origin (sorry!!) I made a few changes to make them my own...

These were super simple and I had the best sous chef. 

Something about the oats and powdered sugar combination make them mouth-watering, tender, and crisp. Make a few batches and store the dough in your fridge (up to four days) or the freezer (up to 3 months) to whip out for last-minute guests.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

1 cup butter, softened (NO substitutes)
1 cup powdered sugar
dash salt
1 tsp. vanilla
1-1/4 cups flour
1 cup quick cooking oatmeal
Gold Sugar (Cupcake Gems)

Preparation:In a large bowl, cream together butter, sugar, and salt and add vanilla. Stir in flour and oats. Roll into balls, about a tablespoon each.

Roll one side of  each in your colored sugar. Bake at 350 degrees for 10-12 minutes or until light golden brown. Remove to racks to cool. 

To Freeze some for later:  Shape dough into 2 rolls, each 1-1/2" in diameter. Wrap well in waxed paper, twisting the ends to seal. Chill well, at least 2 hours, before baking. When ready to bake, cut dough into 1/4" slices and place on ungreased cookie sheets. You can freeze this dough, unbaked, for up to 2 months. Just slice and bake right out of the freezer, adding a few minutes to the baking time.

P.S. Oh and here is my recipe for the madeleines. I'm sure I'll be making these too. 


Crazy Style Love said...

Oh wow, those look so yummy!! I need to try this recipe!

xo Jenny

bunnie hilliard said...

Proceed with Caution. They are gone already.


Related Posts Plugin for WordPress, Blogger...

LIFE AND TIMES: Bunnie Hilliard All rights reserved © Blog Milk Powered by Blogger