You’d think that after all the cookies I made during the holidays baking them again would be the last thing on my mind. I’d sworn off cookie baking at least until Easter, or so I thought. However, as I read other blogs and seen all the nifty treats my fellow foodies were baking, I decided what the heck, I might as well. What I wanted was a cut-out but not the same ones I’d baked for Christmas. Lo and behold I found what I was looking for via Joy is Caking. Eileen found a recipe on the Wilton site and made them sound so easy and yummy I was hooked. Another big drawing point was that the dough didn’t have to be chilled. Guard the cookie sheets Garth Family Mom’s making sugar cookies again!
Just so happens that Gabbi wanted to help me, and that doesn’t happen to terribly often. Gabbi also has a penchant for raw cookie dough on occasion. Yeah this is the kid that really doesn’t like sweets, but cookie dough and frosting sometimes puts her over the edge. As she was about to scoop up a tiny finger full, I yelled (in a frightened Grandma way) “No don’t eat that!”. Not only is she allergic to nuts but also anything with raw egg. Charisse did a bit of investigating and found that out. After I’d scared the bejeebies out of her she went to play. Charisse and I waited by the oven like two kids that hadn’t had cookies in years. Waiting for them to cool once baked was sheer torture. When the cookies were cool enough to handle we split a big one. Wow! They were soft, warm and buttery. There is also a perfect blend of sugar and salt that is almost indescribable.
Gabbi ran over for her taste and once again I let loose with my frightened Grandma yell. “No don’t eat that!”. There’s almond flavoring in the recipe. Poor baby was heartbroken. She actually cried which is very unusual. Gab rarely cries and never over a cookie. After she told me that her life was ruined (drama queen) I promised to bake more cookies the next day without almond flavoring. Unbeknownst to the drama queen, her mom baked the cookies the next day, but we told her I had. Pretty sneaky huh? Almond flavoring or not these cookies are very good. The only teeny tiny thing is that they get super crisp when they’re totally cooled. Not a complaint just an observation. Try them you’ll see.
1 cup (2 sticks) unsalted butter , softened
1 ½ cups granulated sugar
1 ½ tsp vanilla
½ tsp almond extract
2 ¾ cups all-purpose flour
2 tsp baking powder
1 tsp salt
Recipe may be doubled.
Preheat oven to 400°F. In mixing bowl, cream butter with sugar until light and fluffy. Beat in egg and extracts. Mix flour, baking powder and salt; add to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough. Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 in. wide and 1/8 in. thick. Dip cookie cutter in flour before each use. Bake cookies on ungreased cookie sheet 6-7 minutes or until cookies are lightly browned. Makes about 3 dozen cookies.
Poured Cookie Icing
1 cup confectioners’ sugar sifted
2 tsp milk
2 tsp light corn syrup
This recipe is also from the Wilton site, however it needs lots of tinkering to get it to the right consistency. I don’t know who came up with those measurements, but it takes more than 2 tsp of milk and 2 tsp of corn syrup to get the right consistency. Sorry I didn’t take notes as I kept adding, I added 2 additional tsp of each approx two more times. Place sugar and milk in bowl. Stir until mixed thoroughly. Add corn syrup and mix well. For filling in areas, use thinned icing (add small amounts or light corn syrup until desired consistency is reached).