I said I wasn't going to do any Christmas cookie baking this year.
Then my Bible study group decided to do a little cookie exchange.
I baked a batch of peanut butter blossoms for that.
The pipeliner wanted to take some to the guys at work.
I baked some sugar cookie cut outs.
Then the son called.
Gee mom it sure would be nice if you sent me some Christmas cookies.
He has been in New Jersey working since August.
Plus it has been a real tough fall with everything that has happened.
How could I tell him no?
This was my son 27 years ago!
He has loved French Toast ever since he could eat it!
Every morning I would ask what would you like for breakfast?
French Toast!, he would yell down the steps.
When I came across this recipe last spring, I knew who I would be making them for, the son.
Yum, French toast cookies!
I baked him a big batch of these!
This the other request he had.
Heck, these are so easy to make.
I decided to bake him some peanut butter blossoms and a batch of chocolate crinkles.
That should hold him over until he can get home for Christmas.
I packaged them up, headed to the post office to be shipped out East.
I don't think they got there yet do to the bad weather.
But I bet he will be thrilled when he opens his care package from mom!
French Toast Sugar Cookies
1/2 cup (1 stick butter), slightly softened
1 cup sugar
3 cups all purpose flour
2 tsp. baking powder
1/2 cup milk
1 tsp. vanilla extract
1/4 tsp. salt
1 tsp. cinnamon
Preheat oven to 375 F.
Cream sugar and butter;add egg and beat until combined.
Add dry ingredients to sifter and sift.
Alternate adding milk and dry ingredients to the butter/sugar mixture while mixing.
Then add the vanilla and stir.
Chill 30 minutes before rolling out.
Roll out and cut into squares.
Bake 375 F. for 10-11 minutes.
Let cool then frost.
1/2 cup (1 stick) butter softened
1 lb powdered sugar
2-3 tsp. maple extract
2-4 tbsp. milk, or to desired consistency
Cream softened butter with 1 cup powdered sugar. Then slowly add in the rest.
Add maple extract.
Add milk to spreading consistency.
I sprinkled a little sugar/cinnamon mixture over the top.