School Project: Recipe

Once a month my four-year old is named the "bookworm librarian" at school and she is able to bring in a book from her own library with a sharing snack for the class. Of course, she and I like to find something in the book that we can make into food. This time we chose to make the star from the top of the Christmas tree in the book she's bringing to school tomorrow.

Last night I made the dough and this morning I rolled and baked and this evening we decorated together. A project like this one is perfect if you have little ones. It's great to be together in the kitchen and give them an opportunity to be directly involved in their own activity. Think of the ownership you're teaching!

Rolled cookies are not difficult to make but clearly they are time consuming so you must plan ahead. But these were very good - nice buttery flavor with a hint of real lemon - and very easy.

Lemon-Vanilla Butter Cookies
makes 24 extra large cookies

1 1/2 cup unsalted butter, softened
1 1/2 cup sugar
1 1/2 egg
3 3/4 cups all-purpose flour
1 1/2 tsp. baking powder
2 Tbsp. Vanilla
2 Tbsp. freshly squeezed lemon juice

In a large mixing bowl set to medium-high speed, mix butter and sugar for about 5 minutes until light and fluffy. Add in the egg and mix well another 2 minutes. Add in the vanilla and the lemon juice and mix well. Turn off the machine and add in the flour and the baking powder then set mixer to low speed and mix until fully incorporated.

Divide the dough into thirds and wrap each in plastic and place in the refrigerator for at least 2 hours or overnight.

Heat oven to 400 and remove one package of dough from the refrigerator. Cover surface with a light dusting of flour and roll out dough. Cut into desired shapes. Continue to reshape, roll, and cut dough until all is used up. Bake 1" apart onto ungreased cookie sheets. Bake for about 6-10 minutes, depending on heat in your oven or until edges are slightly browned. Cool on the sheet for about 3 minutes before removing, carefully, to a cooling rack. Cool completely. Repeat with remaining packages of dough in the refrigerator.


Royal Icing
2 cups confectioners sugar
1 1/2 Tbsp. Meringue powder
3 Tbsp. water

Combine all ingredients into the bowl of an electric mixer and whip on high speed for about 10 minutes or until stiff peaks begin to form. Work quickly, or cover the bowl with a damp towel to keep frosting from drying out. Spread onto cookies and decorate as desired.