Holiday Baking with Kids

Fun and Easy Goodies to Make with Your Children

By Lisa Marie Metzler

Baker's Tip: For a sweet variation, try coating the pretzels with a mixture of cinnamon and sugar. Coat the pretzels after the poaching and bake as usual.

2 cups all-purpose flour
1 cup of butter, at room temperature
1/2 cup confectioners' sugar
1 teaspoon pure vanilla extract

With a mixer, cream the butter and confectioners' sugar. Add the vanilla and flour until the dough sticks together when squeezed with fingers. Lightly flour the rolling pin and working service. Roll into thin layers about 1/4-inch thick. Use any holiday cookie cutter you prefer. Line the cookie sheets with parchment paper. If you don't have that on hand, just place cookies on an ungreased cookie sheet. Bake for 12 to 14 minutes at 350 degrees F, until firm and just starting to color. Cool on a wire rack.

Chocolate Center
1 cup of semi-sweet chocolate chips
1 1/2 tablespoons butter

Microwave the chips on high for about 30 seconds and stir. Return to microwave and heat for another 40 seconds, until chocolate is smooth. (Heating time may vary, depending on your microwave.) Place about a teaspoon or so of chocolate on the cooled cookie and place the identical cookie on top to "sandwich" them together. Depending on the size of the cookie cutter this recipe should yield around 1 1/2 dozen sandwich cookies.

Baker's Tip: Use real butter, never margarine, for shortbread cookies. Butter yields a tastier, richer cookie.

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