baking cookies

The May Queen and I made cut-out cookies this afternoon. It seems as if my learning curve on making these cookies is low. I have learned that frosting them never goes well, and that sprinkles are really were it's at, so we just sprinkle them before they hit the oven. But I always forget to add less butter and more flour if I'm going to roll out the sugary dough and try to cut shapes into it, so for several tries I put the dough on the wax paper, and found I couldn't even begin to roll it out. After adding lots more flour, I could finally get it to roll without sticking to me, the wax paper, and the rolling pin. Then, I always forget that the thicker the dough, the easier it is to get the cookies onto the baking sheet. Finally, by the last batch, I have it down, and I have the perfect thickness for perfectly shaped cookies that transfer beautifully to the tray. So there are a few cookies that actually look like frogs and stars and witches (there are no holiday boundaries when making cut-out cookies at my house) instead of misshapen lumps.

But one thing I never forget, and the May Queen learned very early on:
The dough is the best part. Sneak bites early and often.