That was a confusing way to insult me because I've tried to make perfectly consistent cut out cookies since my daughter was a baby and it's a whole lot harder than it looks.
This is my theory as to why most of us leave the creative cookie cutting to Pillsbury:
After we turn 40, we figure out that women's magazines are filled with re-touched photos of flawed people.
Once we realize that Angelina Jolie could very well be fat and ugly in real life, we feel a whole lot better about ourselves.
For some odd reason, we haven't quite accepted the fact that food photography gets the same specialty treatment.
I once spent 16 hours at a photo shoot because a far too meticulous art director needed to place the peas in the pasta salad in precisely the right spots.
While I suppose that works for magazines, it's no fun at all in real life.
So, perhaps we could just ignore those unrealistic standards. Haul out the cookie cutters, roll up our sleeves and think... Picasso, Dali, and Pollock ~ Oh, yeah! Most definitely Jackson Pollock!
Because there are a whole lot of creative masters out there who happily failed Art Class 101.
Simple Sugar Cookies
No matter how they look, they all taste delightful. This recipe makes 3 dozen average size cookies or 1 gigantic cookie sculpture (in case you'd like to pay tribute to Gaudi!)
- 1 cup butter
- 1 cup sugar
- 1 large egg
- 1.5 teaspoons vanilla
- 3 cups flour
- 1.25 teaspoons baking powder
Meet my Cookie Monsters:
- Beat together butter and sugar until light and fluffy. Stir in egg and vanilla.
- Add flour and baking powder in intervals. (Dough will seem too dry but it will improve when chilled.)
- Divide dough into four equal parts and refrigerate about an hour.
- Roll out dough between 2 sheets of waxed paper, 1/4 inch thick for crisp cookies or 1/3 inch thick for soft cookies.
- Cut out shapes with cookie cutters and and bake for 7-8 minutes @ 375 F.
Be sure to eat lots of cookie dough.
This dramatically reduces the amount of time you spend baking the cookies.
* Cookies need no adjustments when baking at high altitude.