I hope your Thanksgiving was everything you expected it to be. We ate a great meal quite in time, and as usual I forgot only one thing, we put all the sides in serving bowls when my daughter asked where the peas were? Oops I guess it was the pea this year. I seem to forget something I planned every year. One year I left the rolls in the oven. Another year was that the cranberry sauce was forgotten in the fridge. You would think that with all my crazy list writing and marking I would remember everything. Maybe I should write another list to make sure I check my original list. I know it’s a little crazy talk there.
This week I will dedicate some of it to decorating for the next holiday, making cookie doughs for the freezer and shopping. We take a few days off and spend them exploring Portland Maine. Although usually this week we sit on a beach in a warm place, we still do not plan to travel outside the US any time soon. So we will break the winter gear, park the car and do a lot of walking, eating and drinking. Similar to what happens on our hot vacations only with more clothes.
If you are looking for a fantastic recipe for sugar cookies, this is the recipe for you. Every time I make them they are always delicious and amazing. They make a lot of cookies, depending on the size you cut them and I like to put them in the freezer for a bite of something sweet.
You can cut and decorate them however you want. I love the snowflakes and the blue-and-white coating was easy and fun to decorate with. My husband actually loves them without any coating, I know what’s wrong with it, I mean they are good but I want them milky.
The best sugar cookie I have ever eaten – easy and delicious / Makes about 5 dozen 3-inch cookies
- 2¼ Cups Sugar
- 2 teaspoons Salt
- ½ Goblet shortening
- ½ Goblet butter Softened
- 3 Spoons Light corn syrup
- 2 big Eggs
- ¾ Goblet sweet cream
- 1 tablespoon Vanilla extract
- 7 Cups Cake flour
- 2 Spoons Baking powder
Beat the first five ingredients until smooth. Add eggs one at a time, scraping the bowl.
Add vanilla cream and mix a little. Sift the cake flour and baking powder and add to the mixture. Be careful not to mix too much.
Cool the dough overnight, work into quarters, roll to a thickness of ¼ inches and cut into shapes with the help of cookie cutters in each shape.
If you do not have time to decorate the icing, you can brush a little milk on each cookie and sprinkle with sugar. Or leave as they are, that’s how my husband loves them
Coating – 2 cups of confectioner’s sugar with a little milk, it should be thick and thin enough to drizzle from a pastry bag. If you want color; Separate the icing into different bowls. Add a drop of two of the color you are looking for
Preheat oven to 385 degrees CelsiusBake for 10 minutes – be careful not to over-bake – the cookies should be lightly baked and crispy on the outside and soft on the inside.
Recipe: NHMagazine December 2016