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 can assure you it does. I once spent 16 hours at a photo shoot because an incredibly annoying art director needed the peas in the pasta salad to be placed in exactly the right spots.
Today, I'd like to encourage everyone to haul out the cookie cutters, roll up their sleeves and think... Picasso, Dali, and Pollock ~ 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
- 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.