On Wednesday Marco came home with a note from school asking parents to send in treats on Friday to be served at the Open House for prospective families on Sunday.
The open house has three “themes.” Academics (Since it’s a school). Faith (Since it’s a Catholic School). And something else (I was skimming…Service, maybe?). Marco’s classroom is on the first floor and the first floor is in charge of sending in refreshments based on Faith. If you hear crickets chirping– you aren’t the only one. That’s a hard assignment, guys!
The note gave the suggestion of angel food cake or cut out cookies shaped like angels or crosses. I wanted to think outside the box, but all I could think about was Devil’s Food Cupcakes. and Devilled Eggs. I figured that since not everybody shares my dark humor, that would probably be in poor taste– so I nixed those real quick.
In the end, we went with Angel Cut Out Cookies, since I had all of the ingredients and an angel cookie cutter from a Christmas set. The recipe came from the back of the box that our Halloween cookie cutters came in.
I made the dough the night before, we made about a dozen cookies (okay–14) last night to send in, and I divided the remaining dough into three balls and froze them for the next time we get surprised with last-minute-baked-goods-requests. Marco was mostly an excellent helper, but here is my advice to parents looking to bake with their kids: give them their own ball of dough, their own rolling pin, and their own cookie sheet. He made exactly one cookie in the time I made all 14 that were sent to school. Marco also go to eat that cookie for a bedtime snack, since he spent the majority of the time eating his dough and licking his rolling pin. I didn’t think anybody else needed to go anywhere near that cookie.
Vanilla Cut-Out Cookies—print this recipe
Step 1: Cream 1 cup softened butter, 1 cup sugar, 2 eggs, and 2 tsp vanilla in a stand mixer.
Step 2: In a separate bowl, combine 2 1/2 cups flour, 1/2 tsp baking powder, and 1/2 tsp salt. Slowly add the dry mixture to the butter mixture and combine until a dough is formed. Divide into two balls and refrigerate for at least two hours.
Step 3: Roll out your dough until it is 1/4 inch thick. Remember that the thinner your dough, the crispier the cookie will be. Thicker dough yields soft cookies. Use a cookie cutter to cut out your shapes and lay them on a lightly sprayed baking sheet. I line mine with silicone baking sheets to keep the bottoms from burning or getting too brown.
Step 4: Decorate your cookies with sprinkles or candy and bake at 400° for 5 minutes.