Celebrate by baking up some traditions, straight from family recipe books:
Polish Cookie Cutouts (flakier and tangier)Ingredients:
1 lb. butter ( I never promised low-fat)
3 cups Flour
3 Tablespoons vinegar (white)
5 Tablespoons water
Mix together butter and flour. Add the vinegar and water. Separate batter into 2 sections and refridgerate overnite for at least a few hours. Roll out each section to 1/8 inch. Cut into squares or cute cutout shapes. Bake at 350 degrees for 10 minutes or until the cookie stops bubbling and is light brown. Frost with smooth/cookie icing is best. Makes about 5 dozen.
New spin on cookie cutouts: stick on cookie tattoos to your finished product. Just cut around the edible picture, freeze, peel and stick onto any frosted cookie to create a one-of-kind cookie design.
Not enough time for cookie cutouts?
Try these easy Peanut Butter SquaresIngredients:
1 - 28 oz jar crunchy peanut butter
2 1/2 cups confectioners sugar
1 teaspoon vanilla
Topping:12 ounces of chocolate morsels
1/2 cup of butter
1 1/2 teaspoon of water
Mix with hands (great for kids to help with). Press into a small cookie sheets (13x9). Melt the chocolate morsels and butter in a double broiler (sauce pan filled 1/4 of the way with water and glass bowl placed over top of water - place on stove on high, water will begin boiling under glass bowl). Add water and spread on top of peanut butter mixture. Chill in refrigerator and cut into squares.