C is for Cookie "part deux"

Remember my last post where I showed you all the FAB-O cookies at my friend Jen's amazing cookie exchange party?  Well, I neglected to show you what my offering was....







These are my "famous"  (well....famous to my family and a few immediate neighbors) sugar cookies.










I usually only make them once a year.  And that's because they are super time consuming.  So let me just forewarn you.  But I think it's worth it to have something special once a year.  Plus, they're great to leave out for Santa.

For this party, I only did one shape and design.  I usually do 3 or 4 different kinds.  But doing only one cut down considerably on time.

I feel like I'm giving away a family secret here....but I will do it.....because I'm nice like that!

Here's the recipe:

• 2 1/2 c. sugar
• 1lb. Margarine 
• 3 eggs
• 1t. soda
• 3t. vanilla
• 6 1/2 c. flour
• pinch of salt
• cream sugar, butter and eggs
• add remaining and mix well
• chill at least 1 hour
• roll dough to approx. 1/4" thickness and cut into shapes
• BAKE @ 350  9-12 MINUTES (depending on thickness)

 Now....here's my "recipe commentary".  These are my personal "tips and tricks" for outstanding sugar cookies.

• The dough should be firm.  Not rubbery, but not sticky.  Start with a titch less flour than it calls for and add the last 1/4 c. slowly to achieve the best consistency.
• Do you have a French Rolling pin?  They are divine!  I love mine.  Truly.
• Thicker, and just underdone cookies will stay very soft.  Also, place warm cookies in a plastic container, and they'll soften right up.
• I bake my sugar cookies on a baking stone rather than a jelly roll pan.  This ensures even cooking and usually avoids burning, or crispy edges.

Also, you can see that this recipe is HUGE.   (a pound of butter?  Whew!)  You CAN cut it in 1/2....even though it calls for 3 eggs. (which is hard to cut in 1/2)  I have tried it lots of times.  And it works perfectly to cut everything in 1/2, and use 2 eggs.

Now, on a blog that touts it's love of frosting....I bet you're getting ready for an amazing frosting recipe.
And I have a confession...
I usually use store bought frosting.

DON'T HATE ME!

You also have to love me for my devotion to all things "easier" and store bought has always been easy.  These are divine with both sour cream frosting, or cream cheese.  DO NOT USE THE WHIPPED KIND.  It doesn't spread well, and won't hold it's shape.

But......

My lovely friend April recently introduced me to the most divine frosting I think I've ever tasted.  And certainly ever made.  And so....Less Cake {more frosting} officially presents:

MY FAVORITE FROSTING

• 1c. Shortening
• 2 sticks Butter
• whip together for a couple minutes at a high speed.  Until very smooth and fluffy.
• 2t. vanilla
• 3/4 lid Almond Extract
• 3T. Milk
• 32 oz. Powdered Sugar
• Whip until fluffy.  AVOID OVER WHIPPING.  Over whipped frosting becomes grainy.

I like to pipe on frosting to my sugar cookies.  I know that's scary to some of you.  But it's really not.  And once you've done it....you won't go back.

PLUS....IT'S THE ONLY WAY TO GET LESS COOKIE {MORE FROSTING}  Which I'm all about!

Here's some tips:

Fold the bag 1/2 way over your hand before filling.  This way you can pull the CLEAN bag up over the part that has frosting in it.  Avoiding all messiness.  Once filled, squish it all down to the bottom to avoid air bubbles.

If you fold your bag over and clip it, it won't unroll and make a mess.  Then when you're ready to use it, pull off the clip and squeeze.  I'm usually using a couple colors at one time.  This keeps them all nice and ready for me.

Think about only using "color on color" sprinkles.  It makes the cookies look MUCH more professional.  I also love to glitter one color, and not the other.  In this case, I piped Santa's fluffy white hat, and sprinkled.  Then added the red color second.  That way, you only sprinkle the white.

I always let them dry at least over-night so that the thick frosting gets a slight "crust". Otherwise, you won't be able to take them anywhere.

They're super pretty, and super yummy. And a super thing to eat at 1AM when you realize that "Santa" doesn't understand how to put the dollhouse together. Right when a swear is about to come out....stuff your face with a cookie....and persevere.

Swears, exhaustion, and sugar.  It's the best part of the season.




Linked to: