December 19, 2013: Sugar Cookies

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I can’t in good faith give people any assortment of cookies without a cut-out sugar cookie. Generally, I do them early in the month, so I can consistently give away my goods.

I was busy this year, so sugar cookies had to wait until December 19th. Which means I have a crap-ton of cookies hanging around my house.

(Don’t worry, that will be rectified soon.)

In all honesty, I made two batches of the same cookie, just one day apart. Mini Me had a friend over a few days ago and they wanted to decorate cookies. Cookies, I have.

So I baked a whole batch while she was at school (on my day off), and when she and her friend Raquel were ready, I let them have at it with sprinkles and frosting.

I’m talking carte blanche.

And they were very colorful and creative.

My daughter used an entire container of black sprinkles, with ended up all over her hands and mouth. Why did I have black sprinkles? Why don’t you?

When it came time for my own batch, I had to wait until I had some energy. My decorating involves pastry bags, Wilton tips, and some storyboards.
Because, in all honesty, cut out cookies aren’t rocket surgery, but the decorating can be. Here’s how I did:

When I was all finished, it took me 20 minutes to clean up and my garbage can looks like the scene of Wilfred Brimley’s death. Frosting as far as the eye can see. I hope the raccoons in the area are on insulin, because if they rifle through my trash tomorrow morning, they will die from some pancreas-related illness.

Sugar Cookies
(from Gooseberry Patch’s Old Fashioned Country Cookies)

Ingredients:
1 1/2 c. sifted powdered sugar
1 c. butter
1 egg
1 t. vanilla
1/2 t. almond extract
2 1/2 c. flour
1 t. baking soda
1 t. cream of tartar

Directions:

1. Cream butter and sugar. Mix in egg and extracts. Blend dry ingredients and stir in.
2. Refrigerate 2-3 hours. Divide dough in half and roll out. Cut out desired shapes.
3. Bake at 375 for 7-8 minutes.

Cookies today: 53 (not including the first batch for MM and her friend)
Cookies this year: 1006 and a batch of mints

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