Kitchen Adventures 19.3

When Christmastime rolls around, it usually signals baking time. I have 22 co-workers that I want to give gifts to, but that's a lot of presents to buy! So, I usually end up making goodies for everyone. This year I made this recipe, a sugar cookie recipe form my mom, and the chocolate gooey butter cookies.

These cookies gave me quite a bit of trouble, honestly, but they were worth it. I think I rolled the dough too thin at first, which led to sheets of burnt, crispy cookies. They were delicious dipped in hot chocolate, though. :) After about three pans I finally got the cooking time figured out. Fortunately, this makes quite a few cookies so I had enough for everyone even with all the burnt efforts. So, keep that in mind--don't roll the dough too thin!

These are a nice variation on a traditional sugar cookie. These are especially good for anyone that really likes cinnamon.

This recipe came from Taste of Home Christmas Cookies & Candies, a little cookbook you would get at the grocery story checkout stand. It has some great recipes in it!

Cinnamon Stars

Ingredients:

1 c. butter, softened (2 sticks)
2 c. sugar
2 eggs
2 3/4 c. flour
1/3 c. ground cinnamon

Directions:

In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating after each addition. Combine the flour and cinnamon in a separate bowl, then gradually add this to the creamed mixture. Cover and refrigerate for 1 hour or until the dough is easy to handle.
On a lightly floured surface, roll out the dough to 1/4-inch thickness. Cut with a 2 1/2-inch star cookie cutter dipped in sugar. Place 1 inch apart on an ungreased baking sheet. Sprinkle sugar on cookies.
Bake at 350 for 7-10 minutes, adding time if needed, just until edges are firm and bottom of cookies is lightly browned. Cool on wire racks.
Yields 5 dozen cookies.