Monday, April 09, 2007

C is for Cookie, that's good enough for me
When Pennsylvania finally started to defrost a couple of weeks ago, I had the desire to come out of hibernation and maybe visit the neighbors, assuming they still lived next door. That was anybody's guess since I hadn't seen them in 3 months. Of course, I put off making the cookies until we saw snow again. Anywho, I made a new sugar cookie recipe this weekend. They were delicious and buttery, almost like shortbread cookies.

Ryan couldn't stop eating them before I frosted them, but then we liked them even better when we put almond-flavored frosting on top (pink and yellow, to celebrate "spring").

I forgot to take pictures of the final product, but I did take pictures of the dough, which was strangely mealy until I pressed it together into a ball. I guess that's how it is supposed to be.Thanks to elise at
Simply Recipes, since I stole this recipe from her post that you can read right here. (note: yields 5 dozen cookies??! I scarcely got 2 dozen. what is wrong with me?)
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Sugar Cookie Recipe number one

3 cups flour
1 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 cup soft butter
1 egg, slightly beaten
3 tbsp cream
1 tsp vanilla
1/3 cup of softened butter
1 pound of confectioners sugar
About 1/4 cup of milk
Almond extract, to taste (1 tsp-
1 Sift dry ingredients (use a real sifter), cut in butter and
add other ingredients. Blend thoroughly; chill for several hours.
2 Break
off a piece of dough the size of an orange and pat it flat in your hand. Using a
rolling pin, roll on dough on floured board (best to use a 2/1 ration of
flour/sugar - 4 Tbsp flour mixed with 2 Tbsp sugar) or between wax paper. (It
helps if you flour both sides of the dought.) Roll out to about a 1/4 inch
thickness. Cut out and put on
silpat-lined or ungreased
cookie sheet. Bake 5-8 minutes at 400 F. Remove the cookies from the oven as
soon as you see them turning color at the base of the cookie. Let cool
3 Mix icing ingredients together until smooth. Separate into
different bowls, add food coloring to achieve various colors. Spread on cookies
with a butter knife, use cake decorating piping equipment to add decorative
accents. If you want the sprinkle type decorating candies to stick, brush the
cookie with clear Karo syrup and then sprinkle.
Scarcely 2 Dozen Cookies

1 comment:

Elise said...

Glad you enjoyed them! That's a great recipe. As for the yield, I think it depends on the size of your cookie cutters. Small cookies, lots more of them.