Jess, you sound like you’re busy! Enjoy your holiday a little, huh?
Carey, can’t wait to see pics!
Christine, good for you for dragging DH to the DR. Men can be so stubborn sometimes!! My DH had the spot of skin cancer that I nagged him to get checked for a long time!
Don’t push yourself to knit too much! We don’t want you having more pain!
Jess, your dad’s solutions cracked me up! Hope the lump is fine.
Julie, congratulations on the B! That’s fantastic!
Karina, you can sew up CPH pretty fast! Go for it! It’s the perfect time of year for a hoodie sweater!
I’ll put some great cut-out cookie recipes and one for Snickerdoodles (kind of a soft, cinnamony cookie) at the bottom of this post. I’ve made all the recipes I’m posting and they’re all GREAT!
Carla, baking with friends is a good idea! I used to do it with DD, but she’s not home yet–she’s doing volunteer work for a few days in Dallas.
Sile, your knitting is BEAUTIFUL! What lovely scarves! I don’t envy your weather!
Lisa, good to hear from you again. I was wondering what you wre up to! Glad your friend found the Vicks helpful.
HAPPY BIRTHDAY TOMORROW!!! Enjoy your day!
Carla, cute pics!
Best Butter Cookies (X-mas cut-outs)
1 c. butter
1 ½ c. sifted powdered sugar
1 egg
1 tsp. vanilla
3 c. sifted flour
1 tsp. soda
1 tsp. cream of tarter
½ tsp. salt
Cream butter, gradually add sugar and mix until light and fluffy. Add egg and vanilla and stir. Sift flour, soda, cream of tarter, and salt together. Gradually add to cream mixture and combine into a ball. You may want to chill the dough to make it easier to handle. Roll out on lightly floured board ⅛ inch thick. Cut in desired shapes. Bake at 375o for 10 – 12 minutes. Frost with favorite frosting. Makes 4-6 dozen.
Valentine Sugar Cookies (You can make these in to Christmas cookies, too)
[B]Sm: Lg:[/B] (The first number is a smaller recipe; the 2nd makes twice as much. My philosophy is to make the bigger recipe and freeze them!)
¾ 1 ⅛ c. sugar
¼ ⅜ tsp. salt
2 ¼ 3 ½ c. all-purpose flour
¾ 1 c. butter or margarine, softened
1 1 ½ tbsp. milk
2 3 tsp. grated lemon peel
1 ½ 2 ¼ tsp. double-acting baking powder
1 2 egg
36 72 whole natural almonds
TOPPING:
¼ ⅜ c. sugar
¼ ⅜ tsp. salt
About 4 hours before serving or up to 1 week ahead: Into large bowl, measure sugar, salt, and remaining ingredients except almonds. With mixer at low speed, beat until well mixed, occasionally scraping bowl with rubber spatula. Shape mixture into a ball; wrap with plastic wrap; refrigerate 2 hours or until easy to handle. Preheat oven to 350o. Grease and flour large cookie sheets. On floured surface with floured rolling pin, roll half of dough ⅛” thick, keeping remaining dough refrigerated. With floured 3 ½” heat-shaped cookie cutter, cut dough into hearts. (Or cut 3 ½” heat shaped pattern from cardboard; use cardboard pattern and knife to cut out cookies.) Place hearts ½” apart on cookie sheets. Using blunt end of wooden skewer, press holes around outer edge of each heart to form pretty border. Press an almond into center of each cookie. In small bowl, mix sugar with salt; sprinkle some on cookies. Bake 10 minutes or until golden; remove to wire racks to cool. Repeat with remaining dough and trimmings. Store cookies in tightly covered container. Makes about 2 ½ (or 3 ¾ dozen).
Snicker Doodles
1 c. soft shortening
1 ½ c. sugar
2 eggs
2 ⅔ c. sifted flour
2 tsp. cream of tarter
1 tsp. soda
½ tsp. salt
cinnamon
sugar
Cream shortening & sugar. Add eggs and mix thoroughly. Sift remaining dry ingredients (not cinnamon and sugar) together and stir in. Chill. Roll into walnut-size balls and roll them each in a mixture of cinnamon and sugar. Place about 2" apart on baking sheet. Bake at 400o until soft (8-10 minutes). Makes 5 dozen.
.:teehee:
Funny about her Christmas show. I loved your shawl you posted a while ago. It is beautiful. Would you mind posting the pattern link again? 
Thanks!