This is a different sort of baking month. Because December is so busy, we have been given all 4 of the recipes and we can post them any time before the end of the month and in any order. I have chosen to make the sugar cookies first and next week I will attempt the Linzer Sables chosen by Noskos at Living the Life.
I made these cookies with high expectations: my older daughter was sorely disappointed in the last pie and she has been asking me for cookies. So we made the dough together and while it was chilling she got to lick the beaters and scrape the bowl.
Then we rolled them out and made some stars: I put colored sugar on them. When I cooked them, at 170C, I set the timer for 5 minutes, rotated them and baked for another 5 minutes. I immediately took them off the cookie sheet because they were already browned and the recipe said that they shouldn't show color.
I found them dry and relatively unappealing. I tried another batch that I smeared jam on and a few set with Cape gooseberries, which tasted slightly better due to the added moisture, but still, these were a disappointment. I need to have my mother send me the Betty Crocker recipe because it is far superior to this one. I wonder if I should have added an extra egg, as the recipe called for large eggs and I think that all European eggs are actually small? Could the recipe have been negatively impacted because I doubled it (I was really expecting a great sugar cookie)?
Anyone have better results?
(edit: I made another batch today with my girls-- I still have two more balls of dough in the refrigerator-- I rolled the dough a bit thicker, I lowered the heat to 165C, and changed the time to 5minutes, turn, 4 minutes. The cookies were very pale but tasted better. Still dry though, and not a sugar cookie recipe I will return to.)