I have awesome memories of making said cookies when I was little. My Mom had a great selection of cookie cutters and she'd roll out the dough with her gold rolling pin. We'd cut out reindeer and Christmas trees. We'd toss in a few Santas and stars for good measure. Then would come the excitement of decorating them. Our family was pretty simple. It was mainly white icing with various sprinkle colors.
Then, I grew up and I began to realize the WORK that is involved in making said cookies. Really, I should be thankful. I burn off all of the calories of the cookies BEFORE I get to enjoy one.
But, I have kiddos. This means I must carry on the tradition of making Roll Out Sugar Cookies. If I don't make these cookies with my girls for Christmas, I think I go to some sort of Bad Parent Jail. I mean, the media shows the absolute joy and togetherness that making these cookies brings about.
So, I get out the ingredients, the equipment, the two kiddos and con my Mom into helping. Seriously, this is rough work, I will need reinforcements.
We have tried multiple sugar cookie recipes over the years. Some of these recipes are better than others, but none will ever be that heirloom, pass down through generations type recipe.
As Mom was fighting to roll out the dough for yet another attempt at finding that heirloom recipe last weekend, she confessed that she, too, hates Roll Out Sugar Cookies. Just TOO MUCH WORK.
But - now I see the tradition continues. Mom dislikes this activity but did it for the joy it brought me growing up just as I do now with my girls.
The "World's Best Sugar Cookie Recipe EVER!!!" was a bust. Well, it was a bust for sugar cookies. But, Mom and Dad now have a large container of cookie crumble topping for their nightly bowls of ice cream. And, I guess we should be happy as the girls got to use cookie cutters and cut out cookies to their hearts' content.
BUT - the recipe I'm sharing isn't that recipe. No way! I wouldn't share a crumbly cookie recipe when I found one that is perfect! and unique! and baked up a batch of perfectly shaped cookies. There is no "chill for way to long with two anxious kiddos waiting to make cookies." Nope, simply whip up a batch of these goodies and start rolling them out!
Christmas Bean Cookies
find them at: Superhealthykids.com
White Bean Sugar Cookies
1/2 c butter
1/2 cup white bean puree
1 cup sugar
2 eggs
1/2 tsp vanilla
1/4 tp almond extract
3 1/2 c all purpose flour
1 tsp baking powder
1 tsp pink Himalayan salt
Cream butter, bean puree, and sugar together. Add eggs, mixing after each addition. Add vanilla and almond extract. Add flour, mixing briefly after each cup. Add baking powder and Himalayan salt and mix just until dough comes together.
Liberally flour smooth surface (I used my Mom's Tupperware Rolling Mat). Place dough on floured surface. Turn so that all sides of dough ball are floured. I suggest splitting dough into at least two balls if floured surface isn't overly large so that dough isn't overworked.
Preheat oven to 400F.
Roll dough to 1/3” thickness. Cut out cookies. Place cut out cookies on parchment lined baking sheets. Try to get as many cookies out of rolled out dough as it will get crumbly and harder to work with the more times the dough is rolled in the flour. Bake cookies in a 400 degree oven for 6 to 8 minutes - until edges just start to turn golden brown. After removal from oven, let cookies sit on cookie sheet for 1-2 minutes. Gently remove from cookie sheet to cooling rack. Let cool and then frost as desired.
For the beans, I used our White Northern Beans that I had soaked overnight, cooked and then pureed with my Kitchen Aid Blender.
I haven't made the icing from that page, but it is on my To Do! List.
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