Kaela and Kelly
Hi, we're Kelly and Kaela, the mother-daughter team of Oodalollie.
Ooda-what?"Oodalollie" – It’s definition is simply an “expression of joy”. On this blog we will write about the things that bring us joy; sharing precious time with family, growing in our faith, cooking and eating, and having fun and creative projects scattered all over the house. We are not professional decorators and we can’t tell you how many calories are in our recipes, but we will share with you everyday life as we know it, and hope that this blog will inspire you to express a little joy of your own. Welcome to Oodalollie.
Tag Archives: Cookie Exchange
By Katie Wagner
There are just some things that make Christmas, Christmas. Classic sugar cookies are one of those things! I got so many delicious recipes at the cookie exchange, but I was so happy to see that Katie was making these. This is a great recipe for a day of fun with your family and with kids. Sugar cookies are not just baking, they are kind of like a craft too, cutting them out, decorating, bombing your kitchen with sprinkles everywhere, I love it.
Christmas is almost here, it’s time to pop in the DVD Elf, sip some hot chocolate and make Katie’s sugar cookies. They will surely bring a smile to your face.
Thanks, Buddy and thank you Katie!
- 1/2 cup butter
- 1 cup sugar
- 1 unbeaten egg
- 1 tsp vanilla
- 1 tsp lemon zest
- 1/2 sour cream
- 3 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3 cups powdered sugar
- 1/2 cup packaged egg whites
- 1 tablespoon vanilla
- Preheat oven to 375°.
- Let butter soften to room temperature in a large mixing bowl. Add sugar, egg, vanilla and lemon zest them blend everything together in bowl, then mix in sour cream.
- In another bowl, sift together the flour, baking soda, and salt. Slowly add to the butter mixture and blend until combined.
- Using a rolling pin, roll out dough on a lightly floured surface to 1/4 inch thickness.
- Cut out cookies with your favorite festive cookie cutters.
- Place on a greased baking sheet and bake at 375° for 10 – 12 minutes or until lightly browned. (depends on your cookie thickness)
- Frost and decorate cookies as desired!
- Mix all the ingredients together with a hand mixer on medium speed, adding more powdered sugar if needed. Spread or pipe icing onto cookies. Add food coloring if you’d like.
By MaryJane Gibbons
MaryJane made these cookies last year with her grandson Jake (age 6). They made sugar cookies and then decided to throw in whatever bags of opened chips that were in the cabinet.
After they made the cookies, they realized all the staples that were holding the bags shut ended up in the cookies. She gave Courtney, Kenny, and their son Nasser a bag of them for a road trip they were going on to Tennessee with the disclaimer of…..”search your cookie before you eat it because there might be a staple in it”. This is where the name Jake’s staple cookies came from. Courtney said, “even though almost every cookie ended up with a staple in it, they were really yummy!”
I agree. These were delicious treats with a combo of flavors that could change from bite to bite.
- 4 1/2 cups sifted flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/2 pound (2 sticks) unsalted butter, softened
- 2 cups sugar
- 2 eggs
- 1/2 cup milk
- 1/2 teaspoon vanilla
- Preferably no staples
- Preheat oven to 375°. Butter baking sheets.
- Sift all dry ingredients together.
- Cream butter & sugar, add eggs & beat well. Add dry ingredients. Then add a variety of chips. ( Mainly Andes Peppermint crunch/Creme de menthe & some semi-sweet chocolate minis as well as milk chocolate.)
- Wrap in plastic wrap & chill dough for at least an hour.
- Roll dough into balls & flatten slightly on baking sheet. This recipe can also be rolled out & used with cookie cutters without the chips.