October 2010 . Snowflake Sugar Cookie
It took less than an hour, but he knew me instantly and said with a laugh, “You should bake more; it makes you happy.”
I pondered this a bit, shrugged my shoulders and said, “Okay.” He’s right. Baking makes me happy. I craved creativity, something that’s been lacking in my baked goods lately. I had no idea what I would do. Normally when I have a baker’s road-block, I turn to my tried and true chocolate chip cookies for a quick sugar fix. Not this time–no, I thought a bit more about this, and decided to let my thoughts drift. My brain flittered around tarts, puddings and pies before it settled on a snowflake. Sure, it’s October, but who says I can’t have snowflakes and shamrocks in the fall? Tonight would be a year of sugar cookies.
October 2010 . A Year of Cookie Cutters
October 2010 . Sugar Cookies
October 2010 . Umbrella Sugar Cookie
Some turned out burnt, but in the right place to add to the decoration!
October 2010 . Sugar Cookies
Others turned out beautiful, with the right amount of golden brown edges and jewel-tone sprinkles.
October 2010 . Sugar Cookies
Some, I couldn’t resist taking a quick bite! ♥
Sugar Cookies
Makes two dozen
| 3/4 cup sugar 1/2 cup plus 2 tablespoons butter, softened 1 egg 1 tablespoon milk 1 teaspoon vanilla |
In a large bowl, cream sugar and butter until fluffy. Add egg, milk, and vanilla; beat well. |
| 2 cups unbleached white flour 1 1/2 teaspoon baking powder 1/4 teaspoon salt |
In a separate bowl, combine flour, baking powder, and salt; stir into creamed mixture. Cover and let chill at least 3 hours. |
| Preheat oven to 375 degrees. | |
| Colored sprinkles (optional) | Working with half of the dough at a time on a lightly floured surface, roll flat to 1/8-inch thickness. Cut with cookie cutters and place on an ungreased cookie sheet. Decorate with sprinkles. |
| Bake until edges are golden brown, about 8 minutes. Cool on rack. |
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- mastering the art of french cooking
- soy lemon ice cream
- Storytellers
- a day in the life of a baker
- sautéed chard with toasted pinenuts
This is from William-Sonoma, right? You ALWAYS make me want to bake.
Same cookie cutters, but mine came from Crate & Barrel.