With flour dusted hands…
So, as I rush to make cookies at this late hour for tomorrow’s food day at work, I have paused to contemplate Christmas Cookies for a bit. Please bear with me.
So, I feel bad for the Blue and Yellow food colors in my set of food colorings, because the only time I use food coloring is for Christmas Cookie frosting, and I find myself tending towards having only Red, Green, and White frostings for these cookies. I noticed this because the amount of Red and Green food coloring left in their respective bottles is much much less than the amount of Blue and Yellow. This year, I have decided to let Blue and Yellow in on the fun, and have made White, Blue, and Green Christmas Cookie frosting batches. (The Green being composed of Blue and Yellow food coloring, of course. Keep with me, people! Also, no one wants to see or eat Yellow frosting. Seriously.)
Frosting aside. Wait. Why? Each year as I make Christmas Cookies (including years ago, when I would help my mother by saving some of the dough from the horrors of the oven…), I have a hard time deciding which is better: the Cookie dough, or the Frosting. Both are most excellent. Of course, this is followed by the difficult and uncomfortable decision of which is worse for my health… But, usually these decisions don’t take all that long before simply being discarded altogether, and I eat both in quasi-equal portion as the full and complete Christmas Cookie (“…And, with their powers combined…”).
Ah, never mind. Everybody knows I like cookies. And you should, too!
Tags: baking, christmas cookies, cookies, flour, food coloring, frosting