What a glorious morning. Despite me feeling like I am swallowing razor blades, this sore throat is not going to stop me from doing some Christmas baking today. I found these little beauties on Pinterest.
1 1/4 cups all-purpose flour
3 tablespoons caster sugar
1/2 cup (1 stick) butter (no substitutions), cold, cut into pieces
1 tablespoon red and green sprinkles or 1/2 cup mini baking bits
Preheat oven to 160 degrees C.
In food processor with knife blade attached, pulse flour and sugar until combined. Add butter and pulse until dough begins to come together. Place dough in medium bowl. With hand, gently knead in nonpareils or baking bits until evenly blended and dough forms a ball.
On lightly floured waxed paper, pat dough into 8″ by 5″ rectangle; freeze 15 minutes. Cut dough into 1/2-inch squares. Place squares, 1/2 inch apart, on ungreased large cookie sheet.
Bake cookies 18 to 20 minutes or until lightly browned on bottom. Transfer cookies to wire rack to cool. Repeat with remaining dough. Store cookies in tightly covered container at room temperature up to 1 week, or in freezer up to 3 months.
These gingerbread men are also on the list to bake this weekend: Thanks for sharing Lisa (Mummy’s Undeserved Blessings)
Have you been doing some Christmas baking? We love checking out your recipes.
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