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Sugar Cookies - A Family Tradition

12/12/2011

2 Comments

 
Making and decorating Sugar Cookies have long been a favourite holiday tradition. I still have the Robin Hood Junior baking set with child-size oven mitts and matching apron and baker’s hat that the girls used when they were small.  And, I have a plastic box full of assorted Christmas cookie cutters and we don’t skimp on the decorations. At first I made a double batch, but as the kids grew I needed more so now I make a quadruple batch and that will last a week or two. 
Picture
This image is a jigsaw puzzle. Click on it to play.
But this year, we're partway through December already and we haven't started baking yet. Because this year is different. For the first Christmas ever, Jessie won't be home because she's flying to Vietnam to replace missionaries at an orphange so they can be home for Christmas. Then on New Year's Day, we'll pick her up at the airport and she'll visit for 2 weeks.

Every year, Crystal is torn between coming home and sharing Christmas with her long-standing boyfriend and other roommates. When I discovered Jessie wouldn't be home, I let Crystal know this would be a good year to stay home if she wished. She did. Now, she's coming out to visit during the time Jessie will be home. So in essence, our Christmas will be at the beginning of January.

So there's no rush for baking an overabundance now when I can do it during the holidays - when the boys can practice,  as well.  And I'll admit, I don't only have Christmas cookie cutters, I have them for all seasons and then some because I collect them. The plan then is to see if the boys want to make the sugar cookies before Christmas using only Christmas cutters, or after and use a variety of them. Hmm... snowflakes are nice. :)

Sugar Cookies

Double                         Basic                                                   Quadruple
1 1/3 cups         2/3 cup shortening                                     2 2/3 cups
1 1/2 cups         3/4 cups sugar                                              2 1/2 - 3 cups (I use 2 1/2)
2 tsp                     1 tsp vanilla                                                   4 tsp 
                                                *    *    *
2 eggs                   1 egg                                                                 4 eggs
8 tsp                      4 tsps milk                                                     5 tbsp 
                                                *    *    *
4 cups                   2 cups sifted all-purpose flour              8 cups
1 tbsp                    1 1/2 tsps baking powder                        2 tbsp
1/2 tsp                 1/4 tsp salt                                                     1 tsp

Thoroughly cream shortening, sugar and vanilla.

Add egg; beat till light and fluffy.

Stir in milk.

Sift together: flour, baking powder, and salt.

Blend dry ingredients into creamed mixture.

Divide dough into portions. Wrap each portion in plastic wrap and smooth into a flat brick shape. Chill one hour.

Traditional way is to roll out the chilled dough on a lightly floured surface.

My way:  Unwrap one brick but leave it between the plastic. Roll it out, turning and flipping the dough with plastic so it won’t stick to rolling pin or to the table.

When dough is rolled to 1/8” thickness no less, cut into desired shapes with cookie cutters and place on greased cookie sheets.

Decorate before baking. To ensure decorations stay on, press lightly with pad of index finger so sprinkles won’t roll off. Press decorations lightly into dough. It’s okay if decorations land on cookie sheet – just hard to clean after.

The younger kids have a tendency to push too hard and flatten the dough allowing it to cook faster and then burn before the rest are done.  
Picture
Nick took his time decorating the trees. Click to play jigsaw puzzle.

Bake decorated cookies at 375° for 6-8 minutes.

Picture
Baked sugar cookies. Click image to play jigsaw puzzle.

This is the same cookie sheet Nick was decorating in the image above this one. If you look at the cookie in the bottom left before it went into the oven, you can see the difference in dough thickness beside its neighbor - probably because it was cut from another roll-out of dough. Cookies are done when the bottom of the outer edge begins to brown. 

Cool slightly and remove from pan. Continue cooling on rack.
Picture
For best use of space, I use the stacking cooling racks. Click to play jigsaw puzzle.

Basic recipe makes 2 dozen cookies.

Picture
Quadruple batch fills our cookie jar. Click image to play jigsaw puzzle.

All the images on this page were taken December 2011. They are all jigsaw puzzles.

If you want to see more of my jigsaw puzzles, click on the FUN tab in my menu bar and pick Jigsaw Puzzles from the drop-down menu. You'll have choices of Flora, Fauna and Christmas although I'm working on more pages like scenery, texture, objects, people, etc.

Or, you could click here - Jigsaw Puzzles.
2 Comments
DebH
12/15/2011 12:31:11 am

going to have to try this recipe with Guppy. he is showing avid interest in kitchen activities and this will be a nice intro for him. don't have many cookie cutters though... will have to remedy that.

love the recipe blog!

Reply
Anita Mae
12/15/2011 04:29:53 am

Hey Deb, nice to see you here. :)

Yes, Nathaniel is at the perfect age to start learning how food works and how much work/fun goes into making cookies. Haha.

The topic of cookie cutters would make a post in itself (hmmm...) because most are great, but some just don't work. The secret to great sugar cookies is not to make them too thin. However, the manufacturers who make those plastic cookie cutters with the design on the inside don't make the sides high enough. 1/4" will give you get a nice looking cookie, but it will overcook - quickly!

Or, you could take a knife and cut around the outside, but that takes time to cut around the intricate curves and negates the fun of using a cookie cutter in the first place.

The other secret to making great sugar cookies with a child is to let the child pick the shapes so he'll feel a vested interest in the whole procedure. But don't use shapes with legs or other protrudences (sp?) 1/4" wide because it will usually just break off when you try to separate the dough from the cutter.

When you get into making cookies with Guppy, take a few pics and I'll feature your experience here - good or bad, okay?

Thanks for being here. :)

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