The winter cold has officially taken over our household. Last weekend we took Miss Lilly to an indoor play place that we’d been to several times, one of those giant rooms that’s section off into different themed play areas. Two days later the poor thing got her very first cold. I do realize how incredibly lucky we are that she made it 14 months before getting sick. She was hit hard with the head cold and she and I spent two very rough nights on the couch. I guess it’s no surprise that just as she’s turned the corner and starting to get better, Daddy and Mommy are getting hit with the bug. It’s an orchestra of sniffles, coughs, sneezes, nose blows, repeat. Hopefully we’re all back to 100% before Christmas.
A little head cold can’t keep me out of the kitchen though. But isn’t that the life of a mom? I really wanted to whip up these cookies because they are so easy and make the perfect little treat. The only dangerous part is they are so small you wind up eating so many of them because they are so good! My mom used to make these when we were kids, and last year I finally asked her for the recipe. I love that you actually bake this as one large cookie, then with your pizza cutter you slice them into little squares. I like going pretty small with them, the size of about two bites. They are so adorable! These would make a great gift for a neighbor or something to bring into the office for your coworkers. Or, you can always make these for no reason at all other than to snack on them with a cup of coffee. Which I may or may not be doing right now.
-This dough is wet and a little sticky, it’s not your traditional drier dough.
-Use the smallest baking sheet you have, when you spread out the dough it’s not going to spread all the way to the edges. Mine looks like this. I measured 9″ tall by 10″.
– 1 1/2 cups all purpose flour
-5 tablespoons Crisco shortening
-3/4 cup white sugar
-1/3 cup vegetable oil
-1 tablespoon milk
-2 teaspoons almond extract
-1 1/2 teaspoons baking powder
-1/4 teaspoon salt
-sprinkles + 1 tablespoon sugar for decorating
1. Heat oven to 375. In a large bowl cream together the shortening and the 3/4 cup sugar. Add in the oil, egg, milk, and almond extra and beat until light and fluffy.
2. Gradually blend in the flour, baking powder, and salt at low speed. Spread onto an ungreased baking pan. Mixture will not cover the entire pan, spread until about 1/4″ thick. Mine measured 9×10. Sprinkle with the 1 tablespoon sugar and sprinkles. Bake for 10-12 minutes. Let cool for 5 minutes then slice with a pizza cutter to the desired cookie size.