As one who was a teacher in my former life, Teacher Appreciation Week was, well, always greatly appreciated! And so this week I thought it would be nice to send a little thanks to my girls’ teachers. Did I really have time? No, but I knew the effort wouldn’t go to waste!
While I would usually bake a loaf of bread, it was Thursday before I had any time to do anything. Five loaves of bread were not going to fit in my schedule! Nor would it give my five-year-old a good opportunity to help. So, I turned to cookies. Cut-out cookies–no-chill cut-out cookies, to be exact. I have alphabet cookie cutters, and we set out to make five sets of “THANK YOU” cookies. Well, of course there has to be a letter missing–the only letter missing from the set was “K”. So, I took the “X” and shaped the dough a bit to make it work. Then I didn’t have any powdered sugar in the house, and naturally two of the three girls were in the midst of napping. I also didn’t have the energy to head to the store with all three of them in tow to get some. Never fear! You can make your own!
So, with all the cookies cut and baked, I threw a cup of granulated sugar with 1 Tbsp. cornstarch in the blender, and blended it like crazy for a couple minutes. Then I repeated until I had enough sugar for the frosting. Honestly, it was a bit grainier than normal–probably because that first cup I threw in was most likely not blended long enough. But once we got it on the cookies and it set up, no big deal.
I placed one of the not-quite-perfect-but-good-enough-to-share chocolate chip cookies from my blogging challenge in the middle of a paper plate, surrounded it with the “THANK YOU” cookies, wrapped it, and sent it to school. The smiles as they were given were definitely worth the effort and sticky struggles of letting the five-year-old decorate the cookies on her own for her teachers!
Here’s the extra set I made, just in (upper)case. (Sorry! I couldn’t pass up that corny joke! 🙂 ) The recipe for the cookies is below.
No-Chill Cutout Cookies
From Penzey’s Spices
- 1 Cup butter, softened, 2 sticks (I often use 1 stick each of butter & Imperial; 2 sticks of Imperial works, too)
- 1 Cup sugar
- 1 large egg
- 1 tsp. PURE VANILLA EXTRACT
- 3 Cups all-purpose flour
- 2 tsp. baking powder
- 2 Cups powdered sugar
- 2 tsp. butter, melted
- 3 TB. milk
- 1 tsp. PURE VANILLA EXTRACT
- 1/4 tsp. PURE ALMOND EXTRACT
Preheat oven to 400°. Cream together the butter and sugar. Add the egg and the VANILLA, mix until well blended. In a separate bowl, sift together the flour and baking powder then gradually add to the butter mixture and blend well. Form the dough into a smooth ball. Roll out the dough on a lightly floured surface to a thickness of 1/8 to 1/4 inch. Cut out with cookie cutters and place on ungreased cookie sheets. Fill each cookie sheet with cookies of equal size to ensure even baking. Bake for 6 minutes (a bit longer for thicker cookies), but they shouldn’t brown at all. Remove from cookie sheets and cool on wire racks or waxed paper. Decorate as desired when cool.
Frosting: Mix all of the ingredients together until smooth. Color with food coloring if desired.
Prep. time: 10 minutes
Cutting time: 30 minutes, depending on size of cookies
Baking time: 6 minutes per sheet