For the last few years, I’ve leaned towards DIY Christmas gifts for my loved ones – in part because budgeting for gifts is extremely difficult on a single income, but also because I love making things. After spending hours and hours trying to decide what the “best” gift for this person or that person might be, I threw caution to the wind last year and made almost every gift I gave.
It was awesome.
My favourite DIYs involved my son’s hands and feet, first with our Christmas Tree canvas and second, with our LOVE canvas collection. We had a BLAST, but clean up was a whole other ball game – especially the time my son ran down the hall with paint on his feet. Oops!
This year, my Christmas lead-up has been lonely as my son is in Cape Breton with my family until we get him into a preschool in our new city (it’s a nightmare). It’s excruciating to be here in Moncton all alone during a time of “togetherness”, but I found a way to survive my (hopefully) last solo-weekend before Christmas: all kinds of COOKIES.
FOURTEEN DOZEN cookies to be exact (I don’t care if I ever bake another cookie again). It was a tiresome weekend, let me tell you. Who knew baking could cause such a sore back? Anyway. Ginger cookies, shortbread cookies and these super easy sugar cookies – including a flop involving whole wheat flour and way too little sugar – and I’ve got no room left in my freezer. At least my other cookies don’t require an oven.
And now, I’m sharing the love.
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ¼ cups margarine (softened)
- 2 cups white sugar
- 2 eggs
- 2 tsp vanilla extract
- ¼ cup sugar
- 1. Preheat oven to 350*F.
- 2. Mix flour, baking soda and salt in a medium bowl; set aside.
- 3. Cream together margarine and 2 cups sugar until smooth. Beat in eggs, one at a time then add vanilla. Blend well. Gradually mix in dry ingredients and stir until just blended.
- 4. Using a tea spoon, scoop dough and roll between your palms to create walnut-sized balls. Roll balls in sugar and place on ungreased cookie sheet. Flatten each ball with the bottom of a glass or other flat instrument.
- 5. Bake in preheated oven for 8 - 10 minutes, or until just golden.
- 6. Devour.