It took me 3 1/2 hours to bake 47 corgis. Not too bad actually. This was the step that I dreaded the most. The 2 times I've made sugar cookies, cutting them was the biggest challenge. But the recipe I used this time was a little easier to deal with. Plus the dough was chilled, which I learned, helps tremendously. When the dough got too soft, I just popped it back in the fridge and worked on another batch. And I sandwiched the dough between parchment paper when I rolled it out. I used to just flour the counter and flour the rolling pin...if I had a rolling pin...I had to use a plastic cup as a rolling pin once.
Of course, not all of them turned out perfect.
This is how they should look like.
But they didn't turn out bad at all. In fact, they just have more personality.
This one is a little chubby. Well, chubbier than corgis normally are. They're just genetically chubby. With short little legs. Which makes them sooo adorable.
This guy though is carrying a little more weight than he should. His stomach drags on the ground when he walks. Maybe he ate too many sugar cookies.
Tomorrow I get to decorate them. Which will probably be the funnest part for me. But it has a high possibility of being challenging and frustrating, too.
Just for the fun of it, here's a pic of the corgis in our family.
They live with Jimmy's cousin and have visited us a couple of times at the hideaway.
Didn't get a chance to grab a snapshot around town today, so here's a pic I took tonight of our tall and slender tree.
You can't see them, but I added a few more ornaments to it this year. I've decided that I like basic round Christmas ornaments best for this little tree.