by Sweets and Sweaters

Before I begin… I must preface with this entry by giving credit where credit is due.

If you didn’t receive the December issue of O Magazine you may not know this recipe… but that’s what you have me for. And because my mom and I enjoyed baking (and eating) these so much I am going to share the magic. This recipe makes 5-6 dozen cookies, and they’re not kidding. This particular recipe was adapted from The Food 52 Cookbook by Amanda Hesser and Merrill Stubbs (William Morrow).

This is what you need:

1) 24 Tbsp. (3 sticks) of salted butter, softened 2) 1 and 3/4 cups granulated sugar 3) 2 egg yolks 4) 2tsp. vanilla extract 5) 3 and 1/2 cups all-purpose flour and for fun 6) Red, pink, orange or multicolored decorating sugar... your chance to be creative.

Step one: “Preheat oven to 350 degrees. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy” In about two minutes it will look like this:

See? Fluffy!

Step two: “Add yolks and vanilla, beat again to combine and then beat in flour.” Like so.. and so…

Vanilla and Egg to get this party started.

3 1/2 cups of gluten? Coming right up.

Step three: “Form dough into 1″ balls and arrange on large ungreased baking sheets, spacing cookies about 2” apart.

Ours looked like this.

Next, despite slight embarrassment I will continue strong. However, due to our lack of decorative glass… we failed miserably at this next part, but I wish you better luck.

Step four: “Transfer decorating sugar to wide, shallow dishes. Press 1 ball of dough with the bottom of a decorative patterned glass. Then dip the glass in sugar and flatten a cookie with it, so the pattern and sugar transfer to the top of the dough. Repeat with remaining cookies.”

This part was ok... but then....

This happened. No decorative patterns. No sugar snowflakes or sugar Santa hats, here. A little jank, but it gives them character, don't you think? I think so.

Step five: “Bake until cookies are lightly golden around the edges, 10-12 minutes. Let rest on baking sheets 2 minutes, then transfer to baking racks to cool.”

And just like that…

BAM! 5-6 dozen delicious Holiday Butter Cookies right at your fingertips.

Bon Apetit, friends.

Thanks again to O Magazine and the adaptation from The Food52 Cookbook by Amanda Hesser and Merrill Stubbs (William Morrow.)