Wilton Sugar Cookies

I know I have already posted some gingerbread tree cookies but today we had an old neighbor over who is visiting while on a break from her 2nd year of college and we baked these sugar cookies.  Her family doesn’t really bake cookies so we seized the opportunity:)

It was so fun to listen to the girls reminisce about when we all lived in the same neighborhood.   This was about 8 years ago and I’m so glad they always make it a point to get together.  They are going Christmas shopping tomorrow and planned an Ocean Park day after the new year.

It does take some effort to remain connected with friends who move away, but now with email, Facebook, Facetime and so many other social media applications it is easy.  As much as I don’t like all these social media apps taking over our very precious time sometimes they are good.

So if you have lost touch with an old friend get reconnected during the Christmas season and make plans to see each other soon.

Remember to be thankful!

God Bless,


Wilton Sugar Cookies

I like these sugar cookies because you don’t need to waste time chilling the dough.  Just mix, roll and bake.  I only rolled and baked 1 disc and refrigerated the other for another day.  To bake the second disc, you will need to bring the disc to almost room temperature before rolling.  It will seem dry but just roll and push together any dough that separates with your fingers.   Once baked they taste just as good:)

1 cup butter or margarine, softened
1 cup sugar
1 large egg
1 teaspoon vanilla
2 teaspoons baking powder
3 cups flour

Preheat oven to 375° F.

1.  In a large bowl, cream butter and sugar with an electric mixer.

2.  Beat in egg and vanilla.

3.  Add baking powder and flour one cup at a time, mixing after addition. The dough will be very stiff; blend last flour in by hand. Do not chill.

4.  Divide dough into 2 discs. On a floured surface, roll each disc in a circle approximately 12″ in diameter and 1/8″ thick.

5.  Dip cookie cutters in flour before each use (I didn’t find this was necessary). Bake cookies on ungreased cookie sheet on middle rack of oven for 8-12 minutes, or until cookies are lightly browned. Remove from sheet and cool on wire rack.

Makes 4-5 dozen cookies using a standard sized cookie cutter and baking both discs


3/4 C cream

Icing sugar (confectioners sugar)

1.   Put cream in a bowl and add enough sugar to make it the consistency you like for icing.  I didn’t really measure my sugar just kept adding until it was pretty thick, whisking after each addition.

2.  You can color this icing if you want but we iced the cookies and put sprinkles and jimmies on our cookies and of course ate them:)

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