It is wonderful to have traditions. It is fun to enjoy the familiar long standing traditions and yet it is awesome when you create a new tradition and didn’t even intend to. The latter happened to me several years ago. I decided to make sugar cookies with Tiffany about three years ago. We chose to decorate them after we baked them.
I’ll have to check with Lauren but I think it happened by chance that it was the same night she and Brian were coming out. I mixed up some powdered sugar ‘frosting’ in different colors. Then I went and dug out some new cheap kids paint brushes and invited everyone to come paint the cookies. To my surprise, everyone, including Mike, came and we had a blast painting them. We all voted to do it again the next year. Last Saturday was the third time we’ve decorated sugar cookies and all look forward to doing it again next year.
I just use the Sugar Cookie Recipe from my Better Homes and Gardens New Cook Book. The first few pages are missing from my book (I wonder where I lost them.) so I’m not sure what the copyright date is but it appears to be an older one . . . my guess would be the 70’s. I like that this recipe is not as sweet as other cookies, since we are painting them with sugar ‘frosting’.
Warning: This dough needs to be refrigerated for at least an hour !
- 2/3 cup shortening
- 3/4 cup granulated sugar
- 1 teaspoon vanilla
- 1 egg
- 4 teaspoons milk
- 2 cups sifted all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- Thoroughly cream shortening, sugar and vanilla.
- Add egg and milk; beat until light and fluffy.
- Sift together dry ingredients; blend into creamed mixture.
- Divide dough in half. Cover and chill at least one hour.
- On lightly floured surface, roll to 1/8 inch thickness (keep other half chilling until ready to use).
- Cut out desired shapes with cutters.
- Bake on UNgreased cookie sheet at 375º about 8 to 10 minutes.
- Cool slightly; remove.
- Makes about 3 dozen.
Over the years, I have learned that we like our cookies to be very soft so I stand guard and remove them before they get any signs of color at all.
I pour some powdered sugar in a small bowl or ramekin and add milk a teaspoon at a time until it is thin enough to use a paint brush but thick enough that it won’t all drip off the cookie or make a runny mess, which I’m not always good at doing.
Here are the finished cookies before being eaten.
Well, I’m off . . . I have a lot to accomplish today! Until next time, God bless,