I don’t know about you, but I get a little bit of the blues the day after Christmas.
The television, the music, the store ads, the shopping – Christmas is totally hyped up for over a month and then all of a sudden it’s over.
No more crazy-gift-giving holidays for another year.
Unless you count your birthday as a crazy-gift-giving holiday – but Macy’s doesn’t throw major sales for your birthday. (Oh, if they did…)
Sure you can booze up on New Year’s Eve and ease the pain, but that’s a whole week after Christmas.
So maybe just bake these cookies and stay in the holiday spirit for a few more days.
Or at least until your cookies have all been eaten.
Your liver will thank you.
- 2 cups unsifted flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅔ cup unsifted powdered sugar
- ¼ cup granulated sugar
- 2 ½ sticks margarine
- 1 teaspoon vanilla
- food coloring
- 1 ½ cups multi-colored nonpareil decors – I just mixed together all the Christmas sprinkles I own(ed)
I did these with a pastry blender. I guess I’m just a little behind the times, but a food processor would work great too.
Mix the flour, baking powder, salt, and sugars in a bowl. Add the margarine in pieces and cut in with a pastry blender or pulse in your food processor. Add the vanilla and process until it forms a ball. I had to add a little soy milk to get my dough to come together – it’s a personal thing.
Divide the dough into two equal portions and add food coloring to one (or both – two different colors) of the portions. You could even get really fancy and do three or four colors.
Roll out each piece of dough into similar shapes, then place one on top of the other. Roll them together a little with your rolling pin.
Starting from one side of your slab, begin rolling it up – sort of like when you do those turkey pinwheel appetizers in the tortillas. Same concept. Unless you don’t eat turkey, like me, in which case that metaphor may have been totally lost on you.
Roll the roll in the sprinkles. This part takes some effort, but I found that just pushing them into the dough worked best.
Wrap the roll up in plastic wrap and let it fridge for about an hour. Then take it out, slice it up into 1/4 – inch slices, and bake in a 325° oven for 15 – 17 minutes.
(These are totally best fresh out of the oven)
Remove dough pieces from refrigerator. Pour the nonpareil decors into a shallow rectangular dish (such as a 9×13-inch pan.