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| Here they are, in progress. |
As always when I make sugar cookies, I think about Tania, of Love Big Bake Often, a friend with whom I lost touch years ago. She was a devoted mom, excellent baker, good teacher, and generous friend. I miss her most when I bake, especially when I bake her signature cut-out cookies which she brought to some many playgroups.
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No-Fail Sugar Cookies
Miss T loves and swears by this recipe. She usually cuts it in half. I made it all and froze half--the kids ate so much dough, we needed the whole batch for the party.
6 cups flour
3 tsp. baking powder
2 cups butter
2 cups sugar
2 eggs
2 tsp. vanilla extract or desired flavoring (I like
almond myself)
1 tsp. salt
Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.
Chill for 1 to 2 hours (or see Hint below)
Roll to desired thickness and cut into desired shapes. Bake on ungreased baking sheet at 350
degrees for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe
can make up to 5-dozen 3” cookies.
HINT: Rolling Out Dough Without the Mess – Rather than wait for your cookie dough to chill, take the freshly made dough and place a glob between two sheets of parchment paper. Roll it out to the desired thickness (about 1/4") then place the dough and paper on a cookie sheet and pop it into the
refrigerator. Continue rolling out your dough between sheets of paper until you have used it all. By the time you are finished, the first batch will be completely chilled and ready to cut. Reroll leftover dough and repeat the process! An added bonus is that you are not adding any additional flour to your cookies.
**my note: this dough can be frozen in disks and thawed later.
http://kitchengifts.com/
T's Royal Icing
4 tablespoons merengue powder
1/2 cup water
1 teaspoon shortening (to make it soft and shiny, optional)
1 teaspoon lemon extract
5 cups powdered sugar
colos
Mix ingredients. Add water if too thick. It should be the consistency of glue. Separate into bowls. Add colors with toothpicks. Stir with little spatulas.
T outlines with a #3 tip and then floods the inside when the outline dries (to make flooding consistency, add more water--really just a few drops). You can use a bag with tip or a spoon to flood, and toothpicks or decorating brushes to spread it into the cracks.
She recommends the following schedule:
Day 1--baking
Day 2--icing
Day 4--packaging (too soon and the icing will be damaged)
Because of the icing, the cookies will stay fresh for about a week.
6 cups flour
3 tsp. baking powder
2 cups butter
2 cups sugar
2 eggs
2 tsp. vanilla extract or desired flavoring (I like
almond myself)
1 tsp. salt
Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.
Chill for 1 to 2 hours (or see Hint below)
Roll to desired thickness and cut into desired shapes. Bake on ungreased baking sheet at 350
degrees for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe
can make up to 5-dozen 3” cookies.
HINT: Rolling Out Dough Without the Mess – Rather than wait for your cookie dough to chill, take the freshly made dough and place a glob between two sheets of parchment paper. Roll it out to the desired thickness (about 1/4") then place the dough and paper on a cookie sheet and pop it into the
refrigerator. Continue rolling out your dough between sheets of paper until you have used it all. By the time you are finished, the first batch will be completely chilled and ready to cut. Reroll leftover dough and repeat the process! An added bonus is that you are not adding any additional flour to your cookies.
**my note: this dough can be frozen in disks and thawed later.
http://kitchengifts.com/
T's Royal Icing
4 tablespoons merengue powder
1/2 cup water
1 teaspoon shortening (to make it soft and shiny, optional)
1 teaspoon lemon extract
5 cups powdered sugar
colos
Mix ingredients. Add water if too thick. It should be the consistency of glue. Separate into bowls. Add colors with toothpicks. Stir with little spatulas.
T outlines with a #3 tip and then floods the inside when the outline dries (to make flooding consistency, add more water--really just a few drops). You can use a bag with tip or a spoon to flood, and toothpicks or decorating brushes to spread it into the cracks.
She recommends the following schedule:
Day 1--baking
Day 2--icing
Day 4--packaging (too soon and the icing will be damaged)
Because of the icing, the cookies will stay fresh for about a week.
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