Makes about 4 dozen

2½ c flour
½ tsp salt
1½ sticks margarine (do NOT use butter in this recipe!)
1¼ c sugar
1 egg
2 tsp vanilla (use real vanilla)

• Sift flour and salt. Put to the side.
• Cream margarine and sugar until fluffy.  Add egg and vanilla. Blend well.
• Add sifted dry ingredients to egg/sugar/vanilla mixture (about ¼ cup at a time). Blend until all ingredients are mixed.
• Form dough into a ball. Cover cookie dough and chill for 3 hours.
• Roll out on a floured surface. Dough should be about 1/8 of an inch thick.
• Cut into shapes with your favorite cookie cutters. Decorate with colored sugars.
• Bake at 350F for approximately 8 minutes or until the edges are brown.

Get to know the Chef

Cece Parrish
Director
St. Catherine's School

I have been with Meriwether Godsey since July 1998. I am currently the director of food service at St. Catherine’s School in Richmond, Virginia.

I graduated from Randolph- Macon Women’s College in 1976 and taught middle school for 12 years before taking time off to be at home with my 4 children. My family is my true passion. I have been married for 25 years and my husband and I have 3 boys ages 22, 19 and 13 and 1 girl age 19. Yes, twins!

Getting restless, I joined Meriwether Godsey in 1998. It has been an adventure. I’ve had a chance to do just about everything with food.

I love jazzing things up. Cool props, different foods, anything I can do to make it fun.