December 22: Sugar Cookies

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I had some special guest stars helping me today: my three kids, and our friend Todd and his son Emmett. Emmett is 3 and embodies all the things I remember fondly about my children when they were that age. Somehow, Christmas with teenagers and a pre-teen doesn’t have the same magic and mystery that it did when they were little. Enter Emmett.

I invited Todd and Emmett over to help make and decorate cookies today, something I used to do with my kids every year, but only one day in December. It’s exhausting. It’s messy. It’s absolutely nutty. And I miss it. Sure, the kids will help me with cookies and maybe decorate a few, but it’s not the same as when it was when they were little, and I could create magic for them with some powdered sugar, food coloring, and sprinkles.

My little ones a few years ago, decorating to their hearts’ content!

I made the dough before our friends arrived and it chilled in the fridge for a couple of hours. Once they got here, we got to work rolling and cutting cookies. Emmett said he had never cut out cookies before. Even if it’s not true (not that I’m doubting a three-year-old), I’m choosing to believe that his first adventure into Christmas cookies happened with me.

We used two mixing bowls of frosting–one royal and one butter cream–and I think it was 8 different colors I mixed up. I brought the sprinkles to the table, and there we sat for about 90 minutes, frosting and laughing and watching Emmett’s eyes dance as he chose sprinkles for his creations.

When Emmett and Todd come over, suddenly my children leave their rooms to play with our favorite 3 year-old.

There’s nothing like letting kids frost cookies. It’s the wonder of childhood in its purest form.

We sent father and son home with all they made, ready for Santa to eat on Christmas Eve.

And about 30 minutes after they left, I crawled into bed, where I’m writing this from, and will shortly fall asleep. Little kids are amazing and funny and so damn cute. But they are exhausting. It was all worth it though.

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.

December 21: Almond Rosettes

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I know I’m posting these a day later, but I did make them on the 21st. My little brother’s birthday was yesterday and I went to his grown-up birthday party last night when I’d normally post about cookies. So like most things in a big sister’s life, let’s blame yesterday on the younger sibling.

I haven’t made almond rosettes in a few years, and I’m not quite sure I made them yesterday. Oh, I mixed together the dough (it’s delicious even raw) and put it in the pastry bag like you’re supposed to, but after decorating cookies the day before, my hand kinda hurt, and forcing the dough through a star tip was more than my old arthritic bones could handle. I tried. But then I decided life was too short to cripple oneself over baked goods. So I pulled it out of the pastry bag and tried different methods in making cookies.

I tried rolling the dough into snakes and then curling it around itself. I also rolled the dough into balls by hand. And then I used my cookie scoop and just plopped them onto the parchment paper like that. Again, life is short. And these cookies are good.

They may not be rosettes, but I have a feeling they will still get eaten.

Almond Rosettes
(from The Spirit of Christmas Cookbook, Volume 4.)

Ingredients:

1 c. butter, softened
1 c. sugar
1 egg
3 T. milk
1 t. almond extract
2 1/2 c. flour
1 t. baking powder
sliced almonds to decorate

Directions: 

1. Preheat oven to 350. In a large bowl, cream together butter and sugar until fluffy. Add egg, milk, and almond extract. Beat until smooth.

2. Combine flour and baking powder in a small bowl and add to creamed mixture; stir until a soft dough forms. 

3. Transfer about 1/3 of dough into a pastry bag fitted with a large open star tip. Pipe 2″ diameter rosettes onto a lightly greased baking sheet. Press an almond slice in the center of each cookie.

4. Bake 8-11 minutes or until bottoms are lightly browned. Transfer cookies to a wire rack to cool. Repeat with remaining dough.