I can’t seem to get into the Christmas vibe this year and I couldn’t figure out why. I realized this morning that this is the first Christmas that Nathan hasn’t been at all excited. He doesn’t want gifts, just money. He hasn’t been peeking around under the tree like Polly. He just seems so down. Before we had children we never really celebrated the holidays, but after we had children they quickly became our reason for celebrating everything.

I am going to whip up a batch of these cookies that Nathan used to look forward to every year. The kids might just come out of their rooms and help me cut them out. If not, at least I tried. The recipe was given to me by an online acquaintance years ago and quickly became a holiday ritual. If you try them, enjoy. They’re very good.

I tint the icing different colors for extra decorating fun.

Sugar Cookies

If you want them crisp, as my mother does, roll them thin and cook them longer (watching closely for too much browning!)

For a softer, chewier cookie, roll them thicker, and cook them less, taking them out before they even get golden.

Experiment a bit to get them the way that you want them.

ROLLED SUGAR COOKIES

1 CUP BUTTER

1 ½ CUPS SUGAR

2 EGGS

1 TEASPOON VANILLA (I use about 2 tablespoons)

4 ½ CUPS ALL-PURPOSE FLOUR

1 TEASPOON BAKING SODA

Beat butter & sugar at medium speed until fluffy.

Add eggs and vanilla.

Beat until blended.

Sift baking soda into flour, stir, add to butter mixture 1 cup at a time, beating at low speed after each addition.

Cover dough in plastic and refrigerate for 1 hour.

Preheat oven to 350º.

Roll out dough to about ¼ inch thick and cut into shapes.

Bake for 5 - 7 minutes or until cookie is JUST beginning to brown.

Let cool on cookie sheet for 1 minute before removing with a spatula. (They are delicate when warm.)

* Unsalted butter is best. * Twice as much vanilla (or more) is even better.

* If the dough is refrigerated for more than an hour it may need to soften for a while at room temp.

* You can always make this cookie dough a day or so in advance and make the cookies up when you have time.
Butter Icing for Cookies

2 cups confectioners’ sugar
2 tablespoons and 1-1/2
teaspoons cream
1/4 cup butter
1 teaspoon vanilla extract

Directions
1. In a saucepan, over medium heat, heat cream and butter
until butter is melted. Stir in the vanilla and
confectioners’ sugar. Remove from heat, and beat with an electric
mixer until thick and smooth.