Or, just generally, anyone…
Today was a busy, busy day – my parents came over and we got started on getting the shelves up in my living room. I can’t wait to unpack those last five book boxes and finally be able to declare myself moved in!
And I also made a pie (which I’ll try to remember to post about tomorrow – it’s still chilling in the fridge at the moment) and sugar cookies.
It’s my mom’s recipe (I’m not entirely sure where it came from originally) that she made a lot while I was in high school – in fact, she calls them Sugar Cookies Popular With Girl Scouts and Madrigals.
3 cups flour*
1 tsp. baking soda
1/2 tsp salt
1/2 cup butter, softened
1 cup sugar
1 egg, unbeaten
1 tsp. vanilla
Put everything into a mixing bowl and beat until blended.** Roll out on lightly floured surface to about 1/4 inch thickness.*** Cut with cookie cutters. Put on greased cookie sheet (or parchment paper). Bake at 425 degrees about 7-8 minutes or until lightly browned around edges.
Makes about 2 1/2 dozen cookies.
For every cup of powdered sugar use about 2 tsp of lemon extract and some water (about 1-2 T.) to make a glaze. It should be pretty thin, about the consistency of thick paint. I put the glaze in a bowl, hold the cookie upside down by my fingers and dip the top into the glaze, skimming the excess off on the lip of the bowl. You could also paint it on with a pastry brush.
*You’ll need lots of extra for rolling out the cookies – the dough is extremely soft, even after refrigerating!
**I couldn’t make myself do this – I creamed together the butter and the sugar, added the egg and the vanilla, then whisked together the flour, baking soda, and salt and added it alternately with the yogurt (beginning and ending with the flour mixture).
***My mom insists that she doesn’t refrigerate this before rolling it out. When I saw the consistency of the dough, I declared her crazy and put it in the fridge to chill while I made my pie. It was still super-soft when I took it out, so it probably doesn’t make any difference – just be sure you have plenty of flour on hand…
I was excited to use my new Wilton holiday cookie cutter set – they’re just the perfect size (so that you don’t feel guilty eating a few at a time) and with 30 different cutters (though I think there are two angels, so really only 29), you get lots of variety! 😉