These ginormous Sugar Cookies are my basic recipe that I think I’ve been given permission to share. From the time my kids were little this was the cookie that was front and center for all the holidays. Then somewhere along the way I lost it, the recipe that is. I tried several different recipes and none came close to this one. Somewhere in a file or in a notebook, Samara found the recipe and sent it to me. As a matter of fact she sent it to my other two email addresses and to Charisse to make sure that it was never lost again. It was also sent with a warning to NOT DELETE it.
The square cutter with the crinkly edges is one that I’ve had for a long time but seldom use. During the planning phase of the Soiree I was on the fence about whether to use it or not. After rummaging through my favorite party planning sites I came across several cookie pictures where the same cutter was used. I took that as a sign from the universe to get off the fence and make my ginormous Sugar Cookies with the square cutter with the crinkly edges. I tried to get as close as I could to the color scheme and don’t think I was too far off. There was one round cookie in the field of square ones and the original plan was for it to be my taster cookie. Then I changed my mind and decided to decorate and give it to Gabbi You’d have thought I gave her front row tickets and a backstage pass to a Justin Bieber concert. She was sooo excited and ate every last crumb. For her that’s a big deal. Gabbigirl didn’t inherit her Nanni’s love of sweets.
Later that night she asked if I would make her a (meaning one) sugar cookie. Ummm not so much sunshine. She did have more during and after the party. Here’s the recipe for Gabbi’s new favorite cookie. As you can see by the list of ingredients this makes a whole heap of cookies, approximately 12 dozen. I only made half a recipe, although Gabbi would have been pleased if I had made a full batch. Ok enough talking let’s make some cookies.
Slice and Bake Sugar Cookies
2 cups butter, softened
2 cups sugar
2 tsp vanilla
1 tsp lemon extract
6 cups all purpose flour
1 tsp baking powder
Cut four 14”x12” pieces of wax paper or plastic wrap and set aside. In a large bowl cream butter and sugar. Beat in eggs, vanilla and lemon extract, until light and fluffy. In a another large bowl combine flour and baking soda. Gradually stir flour mixture into egg mixture, slowly and until well blended. Slowly is the operative word here. If you add the flour too quickly you’ll have a mess on your hands. Literally and figuratively. Divide dough into 4 equal pieces. Shape each piece into an 8-10 inch ball. Wrap each ball in the waxed paper or plastic wrap. Place wrapped rolls in a plastic freezer container with a tight fitting lid to be used within 6 month. That means you can make this entire recipe now and be ready for the holiday season. I had to go there right? Reminding you of all the craziness that’s known as the holidays that will soon descend on us like a monsoon. Hey I’m just here to help!!