The children performed our Christmas Program to a packed house last night – and did a great job!
With a quick rehearsal after church on Sunday morning, and the excitement of the performance – it was a busy day!
By the time we had taken down the set, eaten the last cookie and drove home, it was half-past too late.
Needless to say , we’re not moving very fast around here. I’m sitting around in my jammies watching the lights blink on the Christmas tree while listening to Christmas music.
I really should think about getting dressed – but I might need a mug of hot chocolate first. With whipped cream and sprinkles, of course.
But just in case you have energy today – here’s our newest favorite Christmas cookie recipe!
Can you believe I’ve lived this long without knowing that a chocolate sugar cookie exists? Oh – what I have missed! These are really yummy!
The dough was a little sticky to work with – so keep it cold. But the finished product held it’s shape beautifully and looked fabulous sprinkled with powdered sugar on a cookie tray!
Chocolate Sugar Cookies
recipe from Annie’s Eats
3/4 cup all-purpose flour
1/3 cup cocoa powder
Pinch of salt
6 tablespoons butter, at room temperature
¾ cup powdered sugar
1 large egg
1/2 teaspoon vanilla extract
In a small bowl, whisk together the flour, cocoa powder and salt. set aside. In the bowl of an electric mixer, cream the butter and sugar at medium-high speed until light and fluffy, 2-3 minutes. Add in the egg and vanilla.
With the mixer on low speed, add the dry ingredients and mix just until incorporated and no streaks remain. Form the dough into a disc, wrap tightly with plastic wrap and refrigerate until firm, 1-2 hours.
Preheat the oven to 325? F. Grease a baking sheet or line a baking sheet with parchment paper or a silicone baking mat.
On a work surface dusted with cocoa powder, roll the dough out to about ¼-inch thickness. Cut out desired shapes with cookie cutters and place cut outs on the prepared baking sheet.
Bake 10-12 minutes, just until set. Let cool on the baking sheet about 5 minutes, then transfer to a wire rack to cool completely.
You can decorate these all fancy – or you can just sprinkle them with powdered sugar.
I used mini cookie cutters and cut the baking time to about 8 minutes.
The dough doesn’t make very much – you may need to double or triple depending on many samples you eat!