What’s this? Two posts in one day? It’s like it’s June 2010 all over again!
I guess I am just excited to show off the sugar cookies I made today. I completed these in a series of steps timed with Henry’s naps. He is still in the nap he started when I iced these babies, so I’ve got to make this quick!
If there is one recipe I bake at Christmas, it is this one. I think I have officially decided that these are going to be the cookies that I am known for, the cookies that Henry will immediately associate with all the Christmases of his childhood. The only problem is that it’s not my recipe. It’s my friend Sarah’s!
Here she is innocently holding Henry, not knowing that his mother is a cookie-recipe-stealer!!!
With her permission, I am sharing the recipe with you. All together now: THANK YOU, SARAH!!!
Sarah’s Sugar Cookies
Makes 2 dozen
1/2 cup butter or margarine (I’ve only ever used butter)
1 cup sugar
2 tablespoons of milk
1 1/2 teaspoons vanilla extract
2 1/4 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1. In a medium bowl, beat butter, sugar, egg, milk, and vanilla until light and fluffy. Add the flour, baking powder and salt and beat until blended.
2. Divide dough into two equal portions, wrap in saran wrap, and refrigerate until firm (about an hour).
3. Before baking, allow the dough to stand at room temperature until soft enough to roll out. Roll the dough out and use your favourite cookie cutters to cut them into shapes! Place on ungreased baking sheet and bake at 350 degrees for 7-10 minutes.
Trees, stars, and stockings: It must be Christmas!
Ready to be iced, iced baby
It is not natural to eat food with these colours, and yet it feels so right
I made little “snowballs” using the leftover dough
Sarah has a different recipe for icing. I found mine online a few years ago and like it because:
1. It has a subtle almond flavour
2. It hardens so storing these cookies is a bit easier (icing doesn’t get all over the place)
Here is my recipe for 2 dozen cookies:
2 cups of icing sugar
4 teaspoons of milk
4 teaspoons of corn syrup
1/2 teaspoon of almond extract
Assorted food colouring
1. In a small bowl, stir together the icing sugar and milk. Beat in corn syrup and extract until icing is smooth and glossy. If it’s too thick, add more milk.
2. Divide into separate bowls and add food colouring.
3. Decorate as you see fit! Sprinkles are welcome.
I hope to bring these cookies to Henry’s first Christmas party tomorrow, but I’m not sure they will last that long. Indeed, they are that good. Again, thanks Sarah!