I am so excited to share this cookie project with you!
It was inspired by my desire to remind our children through this holiday season why we celebrate Christmas.
It's so easy to get caught up in the "I want . . . " this time of year, and forget that we need to spend these weeks and days leading up to Christmas preparing for the coming of Christ.
During this time of Advent, I enjoy reading books about the meaning of Christmas to our children . . . as well as engaging in other enjoyable activities like cookie decorating, holiday crafts, and baking.
I enjoyed sharing with them about the Star of Bethlehem, also known as the North Star and Christmas Star . . . and its significance to the Three Wise Men, or Magi, and the birth of Christ.
Although they are familiar with the story already, it was through an activity like this one that allowed me to share the beautiful story of Christmas again with our children.
Did you notice that I suspended one of the cookies from a string above the nativity?
I think it gives this well-known scene a visual exclamation mark . . . and I love that!
Here's how I did it . . . Using a large pin, I poked a hole into the top of the cookie and strung fishing line through it. I then secured it to a bare branch. The weight of the cookie gently tugged on the branch, which I positioned over the nativity.
This cookie-inspired nativity turned out better than I had imagined!
Although you don't see The Three Wise Men in the photo, they weren't too far away; each of my little ones was holding one of them while I took these photos.
Although I created this serene scene for, and with, my children . . . I think that it would be a beautiful scene for any holiday gathering. You can individually wrap/bag the cookies and invite guests to take one home . . . and then they, too, can take home a small piece of the Christmas story.
sugar cookies
. . . . . . . . .
2 ¼ cups all-purpose flour
¼ teaspoons baking powder
¼ teaspoon salt
12 Tablespoons (1 ½ sticks) unsalted butter, room temperature
3/4 cup granulated sugar
2 teaspoons pure vanilla extract
1 egg, room temperature
1 egg, room temperature
powder sugar (instead of flour) for rolling out dough
. . . . . . . . .
. . . . . . . . .
Preparation
To make the cookies, in a bowl, sift together the flour, baking powder, and salt . . . set aside.
In
the bowl of an electric mixer fitted with the flat beater, beat the
butter and granulated sugar on medium speed until light and fluffy,
about 5 minutes. Beat in the vanilla and egg. Reduce the speed to low
and add the flour mixture in three additions, scraping down the sides of
the bowl after each addition. Mix until just combined.
Form the dough into a flattened ball, wrap with plastic wrap and refrigerate for at least 3 hours or as long as overnight.
Preheat an oven to 350°F.
Line 2 baking sheets with parchment paper.
On
a lightly floured powder sugar surface, roll out the dough to 1/4-inch
thickness. Using cookie cutters, cut out desired shapes. Transfer to the
prepared baking sheets, spacing cookies about 2 inches apart, and bake
until just golden around the edges, 10 to 15 minutes, depending on the
size of the cookies. Transfer the pans to wire racks and let cool for 5
minutes, then remove the cookies from the pans and let cool completely.
I bought the North Star cookie cutter from here.
Sugar Cookie GLAZE
2 ¼ cups confectioners' sugar, sifted
2 Tablespoons light corn syrup
1 Tablespoons milk
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure vanilla extract
. . . . . . . . .
Combine ingredients and mix until smooth
Using a small paint brush (or the tip of your finger), spread on top of cookies
Using a small paint brush (or the tip of your finger), spread on top of cookies
Sprinkle sanding sugar on top of GLAZE when it's wet
The secret to a 'clean' sugar edge is not letting the glaze drip down the sides of the cookie.
A thick glaze is also key.
After the glaze has been mixed, add 1 Tablespoon of confectioners' sugar at a time,
until you get the desired consistency.
LET'S STAY in touch!
. . . . .
