Sunday, November 28, 2010

Sugar Cookies

Both the Ns and I made cookies on Saturday. The kids had wanted to do a rolled sugar cookie using cutters. I decided to try the recipe on the back of the last bag of sugar. I haven't found a sugar cookie recipe I really like, so this one appeared to be as good as any other.

There was a slight problem in that the dough was a drop cookie dough, not a rolled cookie dough. The kids were having no part of a drop cookie. They both wanted to roll out their dough and use the cookie cutters.

Little N hasn't quite grasped the concept of not overworking the dough, but she had a blast doing so. If it meant we didn't eat (or in this case, bake) half the cookies, she didn't seem to notice. Big N wasn't a fan of the sticky dough, but he was a fan of the edible cookies. As a compromise, we pulled out all the play dough while the cookies baked and all was right with the world.

I was quite happy with the flavor and texture of the cookies, so I will have to share the recipe before I toss out the empty bag.

Old-Time Soft Sugar cookies
Courtesy of the Fred Meyer bag of sugar

1/2 cup shortening
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg
3/4 cup buttermilk
1 teaspoon vanilla
2 Cups all-purpose flour
1/2 tspn baking soda
1/2 tspn salt
Cream together shortening and sugars. Mix in egg, followed by the buttermilk and vanilla. Combine the dry ingredients in a separate bowl and stir into the wet mixture. Chill dough for about an hour. Drop by rounded teaspoon 2 inches apart onto a parchment covered baking sheet. Sprinkle sugar with cinnamon (or colored sugar) on top of the cookie. Bake at 400ºF for 7-9 minutes or until set.

I do not keep buttermilk on hand. The best substitution I've found is to pour your milk into a glass cup measure and add a tablespoon of white vinegar. Let it sit for a few minutes, and you have a great alternative to running to the store for buttermilk.

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