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Crack shells of 2 eggs and pour eggs over the mixture in the bowl. Measure 1 tsp vanilla and pour over mixture. With fork, blend everything in bowl together.
Measure 2-1/2 cups all-purpose flour and pour over mixture in bowl. Measure 1 tsp baking powder and sprinkle over flour. Measure 1 tsp salt and sprinkle over flour and baking powder.
Mix everything together either with a fork or with your hands. Cover with plastic wrap or put in a zip bag and put dough in the icebox to chill (at least one hour). You can make lots of dough at once and keep it in your icebox in a plastic bag (it will last a long time). Then whenever you make cookies, just take out as much as you need.
Me heat oven to 400 degrees. Now take some cookie dough out of the icebox. If you all out of cookie dough (oh dear) just make some more!
Sprinkle counter with flour and put dough on it. Roll out dough flat, about 1/4-inch thick. Now come the tricky part-need to find things to make SHAPES with, 2 to 3-inches a good size. Let me see...Ah! Can use GLASS to make round cookies....and those box lids make good rectangles and squares. Me just push them down on dough and peel away dough on outside. Then me make squares and rectangles (or whatever shape cutter you have).
Put cookies on ungreased cookie sheet, and put cookie sheet in oven. O.K. now come the hard part again. Me have to wait about 10 minutes while cookies cook and turn golden brown on bottoms. What me going to eat?
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Peppermint Bark Brownies
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By rdowell1
on December 27, 2012
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These were super easy to make and really yummy besides who doesn't love Cookie Monster! This will be my go to sugar cookie recipe!
By jennylyn3@yahoo.com
on July 23, 2012
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I have made these cookies almost my entire life. My grandfather gave me the "Big Bird Busy Book" when I was 5. These cookies NEVER fail and are sturdy enough to pack and ship. I can't remember it off the top of my head but I know that there is a "Cookie Paint" that works well on these cookies! When I find it I will post it!
By sek67_6152030
Lockbourne, OH
on December 17, 2011
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I first found this recipe in the Big Bird Busy Book when my children were small (they're now late 30's!. I've been using it for Christmas sugar cookie cut outs all of this time. It's also handy for any other cutouts you want to do - Valentine hearts, St. Patrick's day shamrocks, etc. I always use butter, don't substitute margerine. The flavor of the butter matters. These cookies are always well received, whether iced or just sprinkled with colored candies.
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