I've been sick. But, I am better. I didn't even feel like going near the computer. I am so behind on Christmas preparations, I probably won't get everything done this year. My priority is to get all the gifts purchased and wrapped. So, I will give you the gift of the recipe for these sugar cookies. I love re-using old posts.
My children and I used to ice sugar cookies for every holiday and woefully, I just about burned them out. I still have a little granddaughter and grandson to pass on the tradition to. I made these for a tea room for a year or so and that was too much as they take a lot of time when you are making them a hundred at a time. Nonetheless, I have quite a following and still get many requests for these - which I refuse. We used to make great works of art out of them even using paint brushes. These look like hell, but I just wasn't in the zone today, not to mention I burned an entire batch while trying to upload pics to this blog. Oh well, my sweet little
grand babies enjoyed one.
Sugar Cookies
2 cups sugar
2 eggs
1 cup butter
1 cup shortening
4 TBS. milk (I use half and half)
2 tsp. vanilla
1 tsp. salt
5 cups flour
Combine butter and shortening. Add the sugar and cream until well mixed. Next, add eggs, milk and vanilla. With a hand-held mixer, mix until all ingredients are combined. Add flour and salt and mix. Dough will be fairly stiff but sticky. Roll out dough on a heavily floured surface. Cut out designs with desired cookie cutters and transfer to an
ungreased cookie sheet with sides. Bake at 350 degrees for 12 - 15 minutes (depending on how thick and large your cookies are). Continue to roll and cut out designs until all the dough is gone.
Tip: the secret to my success in baking is that I always slightly
undercook my baked goods. These cookies will melt in your mouth. Also, I roll them out to about 1/4 inch thickness. I guarantee you will get raves for these.
Sugar Cookie Icing:
In a bowl, combine 2 tablespoons butter with a bag of confectioners sugar. Add enough cream to get a spreadable consistency. You can use any method you want for application. In our family, we use butter knives and toothpicks. If you want to make different colors of icing, split the batch into smaller bowls and add a few drops of food coloring to each bowl. If icing starts to become too thick, add a few drops of cream to thin. You can also use the various icing implements and flood the cookies etc. Also, you can use
meringue powder if you want a stiffer icing. Royal icing works well too. These really aren't difficult to make just time consuming.
As an aside, I must tell you you can make your own cookie cutters. I used to make large cookies and couldn't find large cookie cutters. You can go to the hardware store and buy galvanized tin and/or copper and a pair of aviation snips that will cut out the strips to form cutters into whatever shape you can imagine.
Merry Christmas,
every one...
As an aside, I must tell you you can make your own cookie cutters. I used to make large cookies and couldn't find large cookie cutters. You can go to the hardware store and buy galvanized tin and/or copper and a pair of aviation snips that will cut out the strips to form cutters into whatever shape you can imagine.
Do confectionery decorations remind you of when you were young? They do me and though they are basically tasteless, it wouldn't be Christmas without them. I'll not bore you with the encyclopedic history of the dragee - just a few facts I gleaned. Though dragee is from the french, the Greek term is tragemata, meaning sweet treats and they date back centuries. Who knew? The classic form are Jordan almonds. Throwing out these sweet treats at special occasions and weddings meant to ensure happiness, good luck, prosperity and fertility. Multi-colored paper confetti is now usually the replacement. 
I thought I'd make some cookies for the family and wanted to share them with you. Of course, you have to make them. Does anyone know what this made in England container is? The top and bottom part are one piece and all it says on the bottom is Made in England. There is no hole at the bottom so I don't think it is for a plant. I simply don't know what it is. I do know the cookies are crisp and crinkly on the outside and moist and chewy on the inside. Very easy.
Almond Toffee Grahams
