November is coming to an end. Movember is not achieved without showing off your Moustache to bring awareness to testicular cancer. Or just show off. I’m here to show off. And bake. And give people my ‘staches. Don’t worry. I didn’t shave my beard (or worry, I saw you frown). The beard is staying. I have a different way of showing my moustache to the world. Moustache cookies.

I’ll fix my mustache for you to ruffle it tonight

— Hisham Assaad (@hishamad) November 14, 2014

Last year, I tried shaving my beard and keeping a moustache. I couldn’t take it. I decided to fix it by getting a three shade shave; short trim on the sides and neck, longer goatee and a longer moustache. That was my only way of seeing myself with the failed attempt of a moustache I inherited from my family. But now that I’m adamant that I’m not trimming my beard short, my moustache has been growing longer. Why couldn’t I have gotten my uncle’s moustache? He used to grow them so long and curl them in a pretty shape. Fortunately, I didn’t get his hair. I only inherited my uncles’ receding hairline. I’ll survive.

This is the closest I’ve been to a moustache that stayed for a while longer than through the process of shaving.

Make your own moustache at home and have fun for the remaining days of Movember before the month of Christmas is here.

I asked all those who wanted to taste to pose for a photo first. Nothing is for free 😛

Movember Moustache Cookies (Sugar cookie)

Adapted from Perfect Sugar Cookies Makes 25-30 cookies depending on the mould

Ingredients

1 small pack (200gm) butter, room temperature
1 cup (200g) sugar
1 egg
1 tsp. vanilla extract
3 cups (375g) flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt

Procedure

In a bowl with a mixer (or handheld wire mixer), cream the butter and sugar until fluffy and light in color
Beat the egg and vanilla extract into the butter cream until well incorporated
Mix in the dry ingredients (flour, baking powder and salt) until the dough comes together
Chill for 1-2 hours, overnight, or freeze for later use (thaw in the refrigerator then on the counter before use)
When the dough gets close to room temperature, roll it with a little flour or between 2 sheets of cling film or wax paper to 3-4 mm thickness
Cut using the moulds. Dip the moulds in flour to prevent sticking
Arrange on a cookie sheet lined with parchment paper and cool in the refrigerator
Repeat until you’re done with the whole dough
Bake in a 180 degrees oven for 10-12 minutes until the start to turn golden (I burnt one of the batches. More like darkened, they still tasted good and they look better on my lips)
Store in an airtight container