sugar

My Favorite Cut-Out Cookies

The best sugar cookie recipe -ever!

It’s versatile, it’s forgiving; roll it thin, roll it thick. It holds its’ shape. Most importantly, it’s delicious… It makes a good amount, and it doesn’t call for something ridiculous (when trying to homestyle mass produce), like 1 egg yolk. You don’t have to wait for it to chill! What else could you want?

As found at TwoSistersCrafting.com:

Cookie Dough

  • 2 cups Sweet Cream Salted Butter (4 sticks), softened
  • 2 cups Sugar
  • 2 Eggs
  • 2 tbsp. Vanilla
  • 4 tsp. Baking Powder
  • 6 cups Flour
  1. Preheat oven to 350 degrees.
  2. Add butter and sugar to your mixer.  Cream the butter and sugar until it is completely mixed.  Do not over-mix.
  3. Add vanilla and eggs and mix until completely incorporated.
  4. Add Baking Powder and mix.
  5. Mix in the flour two cups at a time.
  6. Mix until combined (finish with spoon and hands if necessary).
  7. Lightly flour a surface area.
  8. Roll out dough on prepared surface.
  9. Cut out desired shapes, and place on cookie sheet. (Re-rolling leftover dough pieces until used up.)
  10. Bake for 6-8 minutes, or 7-9 minutes if thicker.
  11. Allow to cool before decorating.

For Two Sister’s icing ideas, click on the link above. However, for my classic cut-out sugar cookies, I went old school; straight out of Better Homes & Garden’s Royal Icing circa 1968. (Just how dad used to make them.)

Royal Icing

3 Egg whites, room temperature

1 pound sifted powdered Sugar

1 tsp Vanilla (we skipped this for the white icing, but added it for colors)

1/2 tsp Cream of Tartar

Mix until smooth. Add desired colors. Decorate until your hearts content.

Optional: Food coloring, dragées, colored sugars (varying in size), other decorative edibles.

Also optional: invite friends and family over to decorate.

Apple & Brie Pie

For more than one holiday, my sister and I have wrapped a small round of brie (to bake) in puffed pastry. Before it’s wrapped, we top the brie with walnuts, dried cranberries, and honey. It’s served with (buttery) crackers, and it’s amazing. One could lighten it up by serving it with some apple slices or celery… You do you. Naturally, due to my butter inclination, it lead to that would make a good pie.

2 – Pie Crusts, homemade or store bought

5 medium Apples (up to 7 small), peeled and sliced about ½ inch thick

Juice of 1 Lemon

1 Tbsp Flour

2 Tbsp granulated Sugar, plus more for sprinkling

3 Tbsp Brown Sugar

1/2 tsp Cinnamon

1/8 tsp Nutmeg, freshly grated

1 Tbsp Honey

1 sprig fresh thyme, finely chopped (or small leaves striped from stem)

1/2 cup dried Cranberries

5 oz. Brie cheese, diced into ½ inch cubes

2 oz. White Cheddar, shredded

1/2 cup Walnuts, chopped

1 Egg white + 1 splash water, for egg wash

Preheat the oven to 375º.

Blind bake 1 pie crust in a baking dish 10-12 minutes. (Blind bake means to pre-cook the crust, without filling using pie weights, rice or dry beans in parchment paper set on top of the crust.) Set aside.

Meanwhile, place apple slices, lemon juice, flour, granulated sugar, brown sugar, cinnamon, nutmeg, thyme, and cranberries in a bowl.

Gently toss until all is mixed well. In the pre-baked crust, evenly distribute apple mixture and brie pieces. Cover the apple and brie filling with an even layer of shredded cheddar cheese. Next place an even layer of chopped walnuts over the cheese.

Carefully lay the second pie dough (in a pattern or not) over the top of the layered pie filling.

Side note: My inspiration for the diamond pattern came from the latest issue of Martha Stewart’s Living Magazine:

(If you do not have a pattern, cut a few slices in the top of the dough to release steam.) With a pastry brush (or spoon), lightly cover the pie dough with the egg wash, and sprinkle with sugar.

Bake for 30-35 minutes, until cheese is oozy, crust is browned, apples are softened but still a little firm, walnuts are toasted, and flavors are melded.

Let stand 10-15 minutes. Serve warm.

…Or at room temp.

…Or for breakfast the next day.

…(Because I can easily eat cheese, crackers and fruit for breakfast. Same thing?)

Lollipop Sugar Cookies

Kids love sugar cookies… Adults love sugar cookies… And I have no idea why, but let me just tell you that if you put them on a stick and call them “lollipop” cookies it increases the awesome factor by 100%. Because everyone loves Lollipop Sugar Cookies! They holler “Look at me, I’m so fun! I taste like candy!” As far as great baking projects to do with the kids go, these are at the top. Just put out the toppings and let their imaginations soar! It really doesn’t get much easier. (And you can even refrigerate the dough ahead of time until you’re ready to let the amusement begin! Bonus!)

As organic as possible:

1 1/4 cups Sugar

1/2 cup Vegetable Shortening

1/2 cup Butter

2 eggs

1/4 light Corn Syrup

2 tsp Vanilla

3 cups Flour

1/2 tsp Salt

1 tsp Baking Powder

1/2 tsp Baking Soda

24-26 Popsicle Sticks

Variety of Toppings (Sprinkles, colored Sugars, nonpareils, miniature candies, etc.)

 

Cream the sugar, shortening and butter in a large bowl by mixer or hand until light and fluffy. Add eggs one at a time, continuing to mix, followed by vanilla and corn syrup. Mixture should be light and creamy.

In a separate bowl combine the flour, salt, baking powder, and baking soda. Stir together with a whisk until incorporated. Add to creamy egg mixture about a third at a time, mixing until all is combined.

Wrap the dough in plastic and refrigerate for at least 1 hour or up to a couple days. When ready to bake, preheat the oven to 375°. Roll the dough into 1 1/2 – 2 inch balls. Place a popsicle stick into the center and place on a baking sheet. With the palm of your hand press to slightly flatten the dough (about an inch high), to create a surface to decorate. Top the lollipop sugar cookies however you’d like! (Decorations may need a gentle pat to stay on.) Then bake for 8 1/2 – 10 minutes. Carefully remove from the oven and allow to sit about 2 minutes before transferring to a cooling rack. When completely cool serve your Lollipop Sugar Cookies and watch the kid come out in all!

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