Saturday, December 13, 2008

My favorite cookies

This year, we are traveling a couple thousand miles for Christmas. I love still having a private just my nuclear family Christmas, so we are celebrating early, and then again with the extended. Today was our Christmas eve, which we did complete with cookies for Santa. I thought I'd post my FAVORITE sugar cookie recipe, along with the only home made frosting I actually enjoy.

The cookies are more labor intensive than other recipes, but they taste like those awesome bakery ones. I love it!

Alton Brown's Sugar cookies
  • 3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 egg, beaten
  • 1 tablespoon milk
  • Powdered sugar, for rolling out dough


Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

Wilton Buttercream Icing

1/2 cup shortening

1/2 cup butter or margarine

1 tsp Vanilla (they say Wilton Clear Vanilla Extract)

4 cups sifted confectioner's sugar

2 tablespoons milk

Yield: 3 cups

Cream butter and shortening with electric mixer. Add vanilla. gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. Refrigerate leftover icing in airtight container up to 2 weeks; rewhip before using.


Post a Comment

Blogging tips