I know this is really a diy/design blog, so it may be weird to see recipes on here. BUT sometimes I stumble upon a recipe that is so awesome that I just have to share it!
Right now while I’m pregnant, food is kind of all I have. I can’t enjoy my wine, fit into cute clothes, ride roller coasters, sleep on my stomach….or sleep much period these days, so yeah, food is pretty much it right now.
I love sugar cookies, but I am VERY picky about them. They must be soft-ish, have the right amount of almond extract, and be equally delicious with our without icing on them. I have perused Pinterest time and time again for the perfect sugar cookie recipe and last year I finally found it here! I will let you go to the Love Grows Wild blog for the recipe because she has a lot of good pictures and info on there.
The genius part of this recipe is rolling out the dough BEFORE you put it in the fridge to chill. Duh! Why have I never done that before?!
It’s so easy to cut out and work with after it’s been in the fridge for a bit. I usually wait about 30 min. or so. I got 20 cookies out of this batch. My pumpkin cookie cutter is fairly large, it’s like a cookie and a half….the perfect size if you ask me. I baked half of them and layered the rest between parchment paper in an air-tight container to freeze for later. I love having cookies ready to bake when we have company coming or when a craving strikes. (They only take about 8 min. to bake.)There is just something about Fall that makes me want to get my booty in the kitchen and bake! Here is the full recipe once again from Love Grows Wild. Her pictures are a whole lot prettier than mine, but hopefully mine taste just as good!