Happy Monday! I hope you had a nice weekend. Did you listen to the playlist yet? Several of you made artist and songs suggestions. I’ve added those suggestions and even more songs. In case you missed it… Spotify LIttle French Bakery Holiday

I had a hard time deciding which cookie to feature today. So, I’m just going to use alphabetical order! Watch for next week, because you don’t want to miss either one!

Rolled Sugar Cookies

The dough is prepared, then chilled. Be sure to roll on a floured surface and be sure to roll them thin. As I learn more about cookies and cultures, I think the thin texture must be a Scandinavian tradition. I think you’ll enjoy the dash of nutmeg. You might also try a dash of cardamom. Bake these just until light browed around the edges. They’re bake quickly, so keep you eye on them. They’re crisp and delightful!

Just out of curiosity, what’ your favorite cookie cutter shape? I have to admit, mine is a traditional tree. Plenty of cookie!

Print the Recipe

Rolled Sugar Cookies

Everyone I know has a favorite style of rolled cut out cookie. Some like them them thick, others like them thin. Some like creamy icing, others like glaze.

This is the Christmas cookie our family has made for years. The sour cream and nutmeg add a wonderful scent and flavor to the cookies. When I was old enough to roll the dough, the trick was to roll it so thin you could almost see through it. The thin cookies are iced with a simple powdered sugar glaze, then topped with sprinkles.

Makes 4-6 dozen depending on the cookie cutter size

Ingredients:

2 cups all purpose flour

1/2 tsp baking soda

1/4 tsp ground nutmeg

1/4 tsp salt

1/2 cup unsalted butter ( 1 stick), room temperature

3/4 cup sugar

1/2 cup sour cream

In a large bowl, whisk together the dry ingredients.
In another small bowl cream together the sugar and butter.
Add the sour cream.
Stir the sour cream mixture into the dry ingredients until the dough comes together.
Shape the dough into a 1/2 inch thick flat disk. Wrap in plastic wrap or parchment paper and chill for a least one hour.
On a lightly floured surface, roll the dough very thin. Be sure the dough is able to move on the work surface by sliding after a few rolls. Dust under the dough as necessary. Cut into desired shapes with cookies cutter.
Using a spatula or butter knife, lift the dough and place on a parchment lined baking sheet.
Bake 6-8 minutes, until the edges of the cookies are light brown.
Remove from the oven, and transfer cookies with a spatula to a wire rack to cool completely.

Icing:

2 cups powdered sugar

1/3 cup milk or water

1/2 tsp vanilla

Mix well, and ice cookies with a butter knife or spatula. Sprinkle with colored sugars and sprinkles.

Other news this week!

Fika, Three Lakes and The Little French Bakery are teaching together!

Yes! You read that correctly!

Jacqui and Susan have scheduled a Zoom Scandinavian Baking Class. It’s going to be Monday 12/28 (in the evening). We’ll teach our favorites. More details to follow, but be sure to mark your calendar. This would be a fun one to gift to a friend or family member.

Fika is in Three Lakes, Wisconsin. It’s a must stop for coffee and a pastry when you’re “Up North” in Wisconsin. We met over Instagram and have had the pleasure of meeting in person, but we’ve never been able to bake together. Join us!

We’ll let you know as soon as registration is open.

Have a great week! Watch for more new classes coming very soon, I promise!

Stay healthy, safe & kind,

Susan