Because my daughter is severely allergic to peanuts and because so many baked goods run the risk of coming into contact with peanuts when they are made, I do a lot of baking. This way I can provide her with safe, but similar alternatives for class parties, birthday parties, etc. Last year her class room mom told me she was purchasing big pumpkin cookies from a local bakery for the kids to decorate with frosting and sprinkles. I didn’t have a big pumpkin cookie cutter, so I decided to cut out my cookies freehand with a knife. They turned out pretty well. The cookies the room mom brought in weren’t nearly as big as mine, but I was happy to have discovered a new technique. This year we have the same room mom, so I knew I didn’t need a really big cookie, but I couldn’t help making one anyway (for me, not for the class party). I think this one is even bigger than last year’s. I cut some additional smaller cookies out with a knife too just because I like their rustic, handcrafted look.
I think the Penzey’s no chill cut-out cookie recipe is key to the success of these cookies. It’s a breeze to put together, very easy to work with and takes only about 6 minutes to bake. Plus, the cookies are very tasty – decorated or not.
