Baking for School

A note came home from school with my son thanking me for volunteering to bring in cookies and to come in for the spring party on Friday. Signing up for things back in September always sounds like a good idea at the time. Next thing you know it's 7 months later and on a 70 degree day your baking cookies.

I decided to bake some cut-outs. I really don't like to make cut-outs because of the rolling and the mess. But, I thought it would be a fun idea to make some Buffalo Sabres cookies since they are playing game 1 in the first round of the playoffs today, and both of my sons Love hockey.











I made the dough and put it the refrigerator to chill. While the cut-out dough was chilling I made a batch of my favorite chocolate chip cookies as back-ups in case the cut-outs don't turn out.

I used this recipe for the sugar cookies and the frosting. Check out the cookies on her blog they are amazing.

I didn't know it was so hard to make dark blue frosting. I guess I need to get blue powder or something or order the colors I need online. Either way I think they turned out pretty nice. I didn't put the buffalo on them because I thought that would be a little hard for my first time using this meringue frosting.

I used the following recipe for the chocolate chip cookies.







Soft and Chewy Chocolate Chip Cookies
recipe courtesy of: Pillsbury: The Complete Book of Baking


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Ingredients


1 1/4 cups sugar
1 1/4 cups firmly packed brown sugar (I use light)
1 1/2 cups butter (softened)
2 teaspoons vanilla
3 eggs
4 1/4 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoons salt
1 to 2 (12-oz) pkg. semi-sweet chocolate chips

Heat oven to 375F. In large bowl, beat sugar, brown sugar and butter until light and fluffy. Add vanilla and eggs; blend well. Add flour, baking soda and salt; mix well. Stir in chocolate chips. Drop dough by rounded tablespoonsfuls 2 inches apart onto ungreased cookie sheets
Bake at 375F. for 8 to 10 minutes or until light golden brown.
**Everyone that tries these chocolate chip cookies absolutely loves them. I have made these cookies so many times that my cookbook pages are falling out from opening to the same section so many times.

~Michelle