No one needs to tell me this isn’t Keto . . I got it! 🙂
My friend who has been encouraging me to make cookies has asked several times if I’ve done it yet. No! I’m too scared. I know it sounds crazy but I’m apprehensive about decorating cookies. In the end it doesn’t matter because we’re going to eat them . . not hang them on the wall or pass them down to future generations but as I’ve gotten older, I seem to be losing my “let’s do this NOW” attitude. I’m going to work on that because I don’t want to ever be afraid to try to new things.
I had to laugh at myself when I was cutting out the cookies. Those of you who sew will appreciate this. I was cutting Texas out nice and straight and I saw a spot where I could turn the cookie cutter at an angle and get another cookie and my first thought was “I can’t cut one on the bias!” But, as we all know, there is no straight grain/bias to cookie dough. Or . . is there? I don’t know all the rules. They all turned out fine.
The recipe I used, which was recommended by my expert cookie decorator friend is Foolproof, No Chill, No Spread Sugar Cookies. I made half a recipe and got 28 cookies and mine are probably a bit too thick for most people. My pastry rulers are in the box with my springerle molds and you don’t want to get me started on where that box may be!
This recipe probably is one of the best sugar cookie recipes I’ve made. I accidentally broke the Amarillo section off one cookie so I had to eat it . . hide the evidence that I had “messed with Texas”.
There were 13 cookies on this tray and 15 on the other tray.
Next . . I have to get brave, make a royal icing . . make some thicker for piping the outline and some thinner for flooding. Yes, I’m nervous but it’s just cookies, right?