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Thursday, December 30, 2010

Taste Buds: A Perfect Sugar Cookie

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A few days ago I posted about my mother and I decorating the sugar cookies I made for Christmas. I had always loved the way sugar cookies can look (properly decorated) and my husband and I love the taste but again, like the gingerbread cookies, this was a recipe that I needed to create myself. My mother growing up didn’t make sugar cookies; she isn’t a big fan of the taste. My grandmother as well didn’t really make them and since most of my baking recipes originated with family recipes I was left on my own for this one. Our family just does not have one.

So I started my journey with sugar cookie recipes. It was long, it was fraught with peril and a nasty finger burn. There was a lot of taste testing, tweaking and more baking until finally I got a combination that was perfect.

   RECIPE: A PERFECT SUGAR COOKIE
INGREDIENTS
5 cups flour
2 ¼ cups sugar
2 teaspoons baking powder
1 teaspoon salt
1 ½ cups butter, softened
1 teaspoon vanilla extract
4 eggs

DIRECTIONS
1. In a small bowl mix together flour, sugar, baking powder and salt
2. In a large bowl using an electric mixer blend the butter, vanilla extract and eggs. Slowly add flour mixture blending well after each addition.
3. Divide dough in half and wrap each tightly in saran wrap shaped in a hockey puck shape and refrigerate for at least an hour or overnight. Dough can also be stored in the freezer for a month. Defrost overnight in the refrigerator making sure that it is completely dethawed before baking.
4. Preheat oven 400.
5. Put down a piece of wax paper cut to fit the inside of your baking sheet. Sprinkle the wax paper with sugar and place one of your dough pucks in the center. Sprinkle top of the dough with sugar and roll out until very flat. Transfer wax sheet with dough to a cookie sheet and refrigerate for 15 minutes. Repeat with the other half of the dough on a new piece of wax paper.
6. Once dough is cold remove and cut with cookie cutters. Working quickly remove dough between your cut cookies (make sure you leave at least an inch between cookies to give room for them to grow a bit). Put discarded dough in a small pile to the side (this dough can be shaped into a hockey puck and refrigerated for an hour to use again). If the dough starts tearing or becomes hard to work with you can refrigerate the dough again for 15 more minutes. Cold dough makes things much easier.
7. Bake for 7-9 minutes or until the edges are browned slightly. Let cookies sit on the baking sheet for 5 minutes before removing them to a wire rack to cool completely.

2 comments:

paul peggy zeus said...

We had such fun decorating these cookies. They really allow your artistry to show through. :-)

lilmansworld said...

When I made them this year, I was reminded of my childhood. Perfect!

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