My mom was a saint. This is not something any of us say while growing up, but when we have kids of our own, the realization often hits. My sentiments for sure. As a young child, my two favorite activites were finger painting and making cutout cookies. Yes, two messy, mother intensive activites! Yet, it was my mother’s patience and the freedom she allowed me in her kitchen that’s responsible for my infatuation with cooking. It all started with baking, her true love.
This month the recipe redux is sharing treasured cookware. I have several culinary items that belonged to my mother, including flatware, pie tins and tube pans. I cherish them all, but there’s nothing that reminds me more of her fervor for baking than these cute and whimsical cookie cutters. Yep, the same ones we used when I helped her bake cookies as a little girl. Sugar cookies were a favorite and we finished ours with rainbow sprinkles! There are some recipes you want to leave just the way they are; this is one of them. So today I ‘m reduxing another recipe for cutout cookies; it’s more of an animal cracker, but as a tribute to my mother (her name was Jane) I’m naming them after her: Plain (as in not pretentious) Jane Cutout Cookies. The original recipe is from Williams-Sonoma. I added some whole grain by substituting finely ground oats for some of the flour and I reduced the total sugar content. The result is a buttery tasting cookie with oatmeal goodness.
What’s your treasured cookware?
Plain Jane Cutout Cookies
- 12 Tablespoons unsalted butter, softened
- 3 Tablespoons honey
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon of vanilla extract
- 1 1/2 cups all-purpose flour, sifted
- 1 cup old fashioned oatmeal, finely ground
1. Beat together butter, sugar, honey, salt, baking soda and vanilla extract until well combined.
2. Add the flour and the oat flour; mix to combine.
3. Divide the dough in half, flattening each half to make a disk and wrap in plastic wrap. Refrigerate for at least 1 hour.
4. Preheat oven to 350 degrees F.
5. Take dough out of refrigerator and let sit for about 5 minutes. Roll the dough out to 1/4 inch thickness on a lightly floured surface.
6. Dip cookie cutters in flour and cut the dough. Transfer cookies to baking sheets lined with parchment paper.
7. Bake for 8 to 10 minutes or until lightly browned.
8. Remove cookies from oven and let them sit for several minutes before transferring to wire rack to cool completely.