’Twas two days before Christmas and here in my house
I had just finished wrapping up gifts for my spouse.
The stockings were hung by the chimney with care,
The feeders were full and the birds were all there.
The juncos were nestled all snug in their nests,
While visions of sunflower seeds filled their rest.
And I in my old sweats, with hair all undone,
Decided to whip up some cookies for fun.
Instead of making our traditional gingerbread men and Christmas stars, this year I thought how fun it would be to roll and cut out bird cookies. Owls are very popular this year, so that’s what I decided to make.
I mixed up my favorite rolled butter cookie recipe (below), then cut out circles. You can use a cookie cutter, biscuit cutter, or just a jar. Then cut a crescent out of one side of the circle. The two points left behind are the owl’s “ears.”
Once the cookies are baked, it’s time for some fun. Using frosting, make 2 large eyes, a triangular beak, and two semi-circular wings on the sides. I’m not much of an artist (as you can see), but I think you get the idea. (Perhaps I should add some red and green bow ties.) I’m sure a more talented person could create some masterpieces. If you want inspiration, see the “Bird Sanctuary Cookies” at Pretty Pretty Cookies. Incredible! And if you don’t want to make owls, how about plump round bush tits, or plovers—or lady bugs, or…?
Merry Christmas, everyone!
Rolled Butter Cookies
- 1 cup butter
- 1 cup sugar
- 1 egg
- 2 Tbsp. cream
- 1 tsp. vanilla
- 3 cups flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- 1 Tbsp. grated orange rind (optional)
Cream butter and sugar, add egg, cream and vanilla and mix on high speed until fluffy. Sift together dry ingredients and mix into butter and sugar mixture. Be careful not to overbeat. Chill if necessary.
Preheat oven to 400°F. Roll dough out to 3/16-inch thickness on lightly floured surface (handling dough as little as possible) and cut with cookie cutters. Re-roll scraps and make more cookies. Try not to incorporate too much flour in the process. The more flour used, and the more the dough is worked, the tougher the cookies get.
Bake on ungreased cookie sheet for 5 to 7 minutes or until lightly browned. Remove from sheet while still a bit warm. Decorate when cool. Supposedly makes 5 dozen small cookies, but not at our house.