Since I have been concentrating on recipes that fit my current lifestyle (no added sugar, low calorie, terribly healthy, and perhaps a bit boring), I have ignored posting some of my favorite recipes that I’m sure you would benefit from knowing about. And this recipe which I have been making every Christmas since my children were very young is one of them.

The recipe was originally published in Sunset Magazine sometime in the 70s. And since the recipe came from Sunset Magazine, our dear friend Eloise who introduced the cookie to our extended family, named them accordingly. And to date they remain “Sunset Cookies” to those in the know. (If I ever knew the real name of these cookies, it has long since eroded from my memory.)

But I am here to tell you, these cookies are really, really good. They are crisp like a shortbread cookie, but have a distinct flavor from the margarine. (And no, I hardly ever use margarine, but for these cookies it’s a must!)

These cookies are also fun to look at because of the variety of sprinkles that adorn their edges. And because they are formed in a log, then rolled in sprinkles, these “decorated” little darlings are a snap to assemble. No rolling out the dough, cutting them into shapes, and decorating them with various colored sprinkles, etc. After rolling in sprinkles, and refrigerating for about 30 minutes, simply remove the log from the refrigerator, remove the plastic wrap, slice into 1/3-inch rounds, place on a cookie sheet, throw in oven, wait the requisite time for the oven to perform it’s magic, remove from oven, and Bob’s your uncle!

Another lovely quality of these cookies is their longevity. They will gladly hang out in an airtight container for weeks without losing quality.

Now I know what you’re thinking. Do I really have to wait until next Christmas to make some of these cookies for my family? Of course not! You can build these cookies any old time you want. In fact, they would be great to send along with your child for a school event. That is if schools let you do that sort of thing anymore. Being about 30 years out of date when it comes to providing goodies for kids to take along to school, proof of ingredient origin, organic status, and non GMO manipulated ingredients might be required for all I know! What I do know is that airlines don’t serve peanuts anymore because someone might be allergic. What they have failed to realize, is that most people who are allergic to peanuts, know they are, and also know how to say – no thank you! But I digress……….. (It’s just that my dear friend Vicki and I miss those little bags of peanuts, so I’m a trifle touchy on the subject!)  

Anyway, peanuts on airplanes aside, give these cookies a try. Your family and friends will love them, and with the money you save by making these cookies instead of a double batch of chocolate chip cookies, you can afford to buy yourself some peanuts. I call that a win-win situation.  

• 1 lb. margarine (do not use butter)
• ¾ c. sugar
• 2 tsp. vanilla
• 4½ c. unbleached all-purpose flour
• colored sugar sprinkles

Cream margarine and sugar until light and fluffy. And vanilla and flour. Form into 1½-inch diameter round logs and roll in colored sugar sprinkles of choice. Wrap in plastic wrap and refrigerate for at least 30 minutes. Cut into 1/3-inch (no thinner) slices, place on an ungreased cookie sheet, and bake in a pre-heated 400 degree oven for about 10 minutes or until very lightly browned on and around the bottom of the cookie. Remove from oven and transfer to a cooling rack. When completely cool, store in an airtight container.

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