1993 - Ode to Joy!

My poor, battered copy of "Joy of Cooking"
has seen better days. My friend
Janet's mom called her copy her Bible.

Our Sugar Cookies were perfect, as usual. We used a "Joy" recipe called Rich Roll Cookies but we replaced the cinnamon with nutmeg, as per Lisa's experience and preference. We used Betty Crocker creamy deluxe sour cream frosting.

This year, we used three shapes: trees, stars and wreaths. We used cookie cutters for the trees and stars. But we had to improvise for the wreaths. We used a drinking glass for the wreath shape, and a jar that held the nonpareils to cut out the centers. We had some cute star-shaped decorations for the stars; and sprinkles and nonpareils for the trees. We used little red-hots on the wreaths (even though we don't like to eat them - they look good!). We had 10 dozen to split between us.

Note for next year: It's best to make these first because they are so time-consuming.

Preheat oven to 350 degrees Fahrenheit.

Cream:
1 c butter

2/3 c sugar

Beat in:

1 egg

1 tsp vanilla

Combine and add:

2 1/2 c sifted all-purpose flour

1/2 tsp salt

1/2 tsp cinnamon

Chill dough 3 to 4 hours before rolling.

Roll and cut into shapes.

Bake on a greased cookie sheet 8 to 10 minutes or until slightly colored.

Yield: about 5 dozen