I hope your Thanksgiving was everything you expected. We had a wonderful meal pretty much right on time and per usual I only forgot one thing, we were putting all the sides into serving bowls when my daughter asked where the peas were? Oops I guess it was the peas this year. I seem to forget something that I had planned every year. One year I left the rolls in the oven. Another year was the cranberry sauce was forgotten in the fridge. You would think with all my crazy list writing and checking off I would remember everything. Maybe I should write another list to make sure to check my original list. I know that’s a little crazy talk right there.
This week I will be spending some of it decorating for the next holiday, making cookie doughs for the freezer and shopping. We are taking a few days off and spending it exploring Portland Maine. Though usually this week we are sitting on a beach somewhere warm we are still not planning on traveling outside the US any time soon. So we will be breaking out our winter gear, park our car and do a lot of walking, eating and drinking. Similar to what happens on our warm vacations just with more clothes on.
If you are looking for a fantastic sugar cookie recipe, this is one for you. Every time I make them they always taste amazing. They make a lot of cookies, depending on the size you cut them and I love having them in the freezer for a bite of something sweet.
You can cut and decorate them anyway you like. I love the snowflakes and blue and white frosting was easy and fun to decorate with. My husband actually likes them without any frosting, I know what’s wrong with him, I mean they are good but I want them frosted.
- 2¼ cups sugar
- 2 teaspoons salt
- ½ cup shortening
- ½ cup butter softened
- 3 tablespoons light corn syrup
- 2 large eggs
- ¾ cup heavy cream
- 1 tablespoon vanilla extract
- 7 cups cake flour
- 2 tablespoons baking powder
- Cream the first five ingredients until smooth. Add eggs one at a time, scraping down the bowl.
- Add cream and vanilla and mix slightly. Sift the cake flour and baking powder and add to the mix. Making sure to not over mix.
- Chill dough overnight, working in quarters, roll out to ¼ inch thickness and cut out shapes using cookie cutters of any shape.
- If you don’t have time to decorate with icing you can brush a little milk on each cookie and sprinkle with sugar. Or leave as is, that's how my husband likes them
- Icing - 2 cups of confectioners sugar with a little milk, it should be thick and just thin enough so it flows out of 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
- pre-heat oven to 385°FBake for 10 minutes - be careful to not over bake - cookies should be lightly baked and will be crispy on the outside and soft on the inside.
recipe: NHMagazine Dec 2016