1 box of yellow cake mix
1/3 cup of canola oil
flour for dusting
2Tbs of milk
Mix batter well and place in the fridge for several hours to chill. I actually allowed mine to chill overnight.
When you are ready to make your Christmas cookies, roll out parchment paper (the size of your baking sheet on a cutting board. Sprinkle the cookie dough all over the parchment paper in an even layer. Then flour your rolling pin well and roll gently until it forms an even cookie dough.
Note: the parchment paper is a key component here because it will help you transfer your cookies without being moved onto your baking tray and into the oven.
Place your cookie cutters onto the dough and press down, but don't move the cutters off the dough. You want to remove all excess dough around the cutters and place it back with your bowl to make more cookies.
Once all the excess dough has been removed, just slide the parchment onto a baking sheet and bake at 350 degrees for 15 minutes (depending on the size of your cookies). When your cookies start to brown at the edges, they are done. Allow cookies to cool on baking pan for 10 minutes before transferring them to a wire rack.
Note: Decorate cookies as you wish. You can use powdered sugar to ice them or melted white chocolate like I did here. Then sprinkle with festive sugar sprinkles and allow to set for 5-10 minutes. Store in an airtight container.
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