Cookies...for Santa!

I know it may seem tiring to even think about baking another treat for a possibly fictitious, but jolly man (who has probably had dozens of cookies by the time he reaches your house), however this is one of the most beloved holiday traditions by children all over the country. There is some speculation surrounding this tradition: one story says that parents during the Great Depression wanted to inspire hope and a spirit of giving in their children by asking them to share, while another suggests it is the last possible chance for children to secure their spot on Santa's "Nice" list.

Regardless of the reasoning behind it, I am sure many of you will be around little ones who will insist the tradition is carried out! I've modified a sugar cookie that Sandra Lee created as an edible ornament, but I love it just as a regular sugar cookie. So whether they are for Father Christmas, or just your father, you'll save a little time by starting with a store-bought cookie mix, but you end with a much tastier result! You're welcome Santa!

So you know how much time you have...

Laura's Modified Sandra Cookie

Recipe courtesy Sandra Lee

Prep Time: 35 min

Inactive Prep Time: 30 min

Cook Time: 9 min

Level: Easy

Serves: 24 cookies

Ingredients

• 1 package (17.5 ounces) sugar cookie mix (recommended: Betty Crocker)


• 1/3 cup cream cheese, softened in microwave for 45 seconds


• 1 egg


• 1 teaspoon lemon extract


• 3 tablespoons cake flour

Special Equipment:

• Baking sheets


• Aluminum foil and cooking spray


• Mixing bowl


• Flour


• Rolling pin


• Favorite Holiday Cookie Cutters
  


• Cooling rack

Directions

Line baking sheets with aluminum foil and spray lightly with cooking spray. Alternatively, you can use a silicone baking mat.

In a large bowl, stir together all ingredients, until dough ball forms. Split dough in half and form into disks.

Roll out dough on a lightly floured surface to 1/4-inch thick. Cut out cookies with oversized (4 to 5-inch) ornament-shaped cookie cutters. Place cookies on prepared baking sheets spaced 1-inch apart. Chill in refrigerator for 30 minutes.

Preheat oven to 375 degrees F.

Remove cookies from refrigerator bake for 9 to 12 minutes or until edges just start to turn golden. (Laura's note: I prefer my sugar cookies more soft, so I bake for 9 minutes, turning half way through.) Cool completely on baking sheet on a rack.

Store completely cooled cookies separated by waxed paper in an air-tight container for 1 week.