Tuesday, October 19, 2010
Sugar Cookies With A Twist of Fall
So, to break the monotony of non-stop movies and the bathing boycott Thing 1 is inexplicable on, we made some sugar cookies. Yeah, not exactly a healthy alternative, I know. But my not-so-little first born is showing an interest in what I do in the kitchen and if I have to foster that with a bit of dessert, I've got not a single drop of worry about it.
I would wager every family has a favorite kind of sugar cookie recipe. Some like them soft and thick, some like them thinner and more shortbread like. We like them on the slightly crispy side but with lots of icing here. And I never use any other recipe than the one I'm about to give you. But, let's be clear here--if you like your cookies a different way, by all means use that. Heck, if it suits you to buy that stuff in the tubes at the store made my anonymous machines in a factory god knows how many miles away and you can still sleep at night, use that.
In a mixer beat together:
1 cup butter, slightly softened
1 1/2 cups confectioner sugar (see, this is why they are crispierish....yes, I know that's not a word)
When fully blended and slightly lighter in texture, add
2 tsp extract of choice (vanilla, almond, lemon, raspberry, rum.)
Beat until blended:
In a separate bowl, mix together
1 tsp cream of tartar
1 tsp baking soda
2 1/2 cups AP flour
pinch of salt
Add this to the mixer bowl and mix only just until the dry is blended in. Scrape out of the bowl and wrap in plastic wrap to chill before rolling out to cut and bake at 375 for 7 minutes.
Separate the dough into 3 blocks and mix each with a different color--yellow, red, green, or orange--whatever you like. I prefer gel colors used for buttercream instead of the messy liquid drops, but use what you like.
Wrap separately and chill for at least 30 minutes before continuing on a well-floured work surface.
Break the colors up into smaller pieces and smash together a bit on the counter. Dust liberally with flour before rolling the mass flat to 1/4 inch thickness.
If your kitchen is a bit warm or the dough is on the soft side, chill on the cookie sheets for about 5 minutes before baking at 375 for 6 1/2-8 minutes.
Keep in an airtight container. separated by waxed paper. This recipe usually yields 3 dozen medium sized sugar cookies.