Tuesday, October 23, 2007

Sugar cookies according to me.

Everyone has their own opinion when it comes to sugar cookies. Some like them crisp, some soft, thin, thick...etc.

I have tried many cookie recipes. I still like my mom's recipe the very best - yes, even better than Martha Stewart's.

Here's the recipe and then following, I will give you a few of my little secrets to make them even better. And of course I won't forget the frosting.

Mom's Sugar Cookies

Cream
  • 1 cup butter room temperature
  • 1 1/2 cup powdered sugar

Add

  • 1 egg
  • 1 tsp vanilla
  • 1 tsp almond extract

Sift and add

  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar

Chill and roll 1/4 inch thick. Cut cookies and bake 8-10 minutes at 375*.

Some tricks I use

  • Cream the butter really well
  • For a softer cookie I will add most of the sugar but substitute a little instant pudding. For example, I might add 1 1/4 cup powdered sugar and then 1/4 cup of pudding. ( I never measure - I just eyeball it) I use vanilla pudding, white chocolate (yum) and cheesecake (my favorite). If you add to much pudding the dough will become pasty. Don't worry, your cookies will still taste good just make a note of it and use less next time.

Frosting

  • If you are going for taste, I always use cream cheese, powdered sugar, and vanilla. I have no idea what measurements. I am sure you can find a cream cheese recipe online. When frosting with this, don't be afraid to thin it out, or wet your knife to smooth it out. Consistency makes a big difference when frosting.
  • If you are going for looks, use this royal icing recipe. 1 pound C&H (in the box) powdered sugar, 5 Tbl meringue powder, scant 1/2 cup water ( just shy of a 1/2 cup). Beat in mixer or hand mixer for 7 to 8 minutes. Scoop some in a bowl and color it. Then, a tsp at a time, add water until it just becomes runny. Fill a pastry bag with a #3 tip. Outline the cookie, then with zig zags, fill in the center. With a toothpick brush the frosting to fill in all the holes. If it doesn't smooth out, your frosting is to thick.

If this is just way to much to process, you can find great books on cookies that will give you better instructions and pictures. Or, you can buy your cookies from me. I sell cookies for special occasions, all wrapped and pretty!

Happy baking!!

8 comments:

Cindy Thomas said...

Thanks for all the tips!

Linnea said...

Get out! That's so cool. Good for you, they are so cute!

Laurie said...

Your cookies are AMAZING! You have to tell us all how you get the edges so perfect and the icing so smooth though! Wow, and wow again! I have a feeling you are going to be the star student in your cake decorating class!

Heather said...

I have to agree, Mom's are the best I've ever tasted.

Heather said...
This comment has been removed by the author.
Summer said...

I may just have to try this - Your cookies are gorgeous and if they are as good as you say - I am in trouble! I never make sugar cookies (maybe once a year) cause they are so much work. I may just have to buy some from you. I know they will taste better, look better, and probably cost less because by the time I perfected my baking of them it would cost an arm and a leg...LOL!

elizabeth said...

Oh, thank you! Thank you! I'm so glad. I'm going to make them tonight. I can't believe what a cookie master you are!

Swistle said...

Those are the CUTEST COOKIES I HAVE EVER SEEN.

 
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