If you ask my friends and family they will tell you that cookies are my specialty. These same people can tell if the cookies on a plate were baked by me even if they don’t see me deliver them. Now I know this may sound silly but I have seen it happen. Remember the wedding invitation from my East Indian friend in the messy desk blog. For one of the pre-wedding parties she asked if I would make cookies. I made about 20 dozen cookies and had them on platters with the rest of the food. A short time after putting out the cookies I saw a young man who I had worked with in the past sitting at one of the tables. He came running up to me, gave me a hug and said, “I knew those were your cookies!”
One of my favorite cookies recipes came from a friend, Sara Magnusson, many years ago when our daughters were in kindergarten. Sara and I were the room moms and we decided it would be fun to have the children decorate valentine sugar cookies for the class party. Now these were no ordinary sugar cookies they were very large cookies. Take a good look at your hand and imagine heart shaped cookies that big. The children had a wonderful and fun time decorating the cookies. These same valentine cookies have been made every year since then for friends and family.
These cookies are the best sugar cookies I have ever made. One of the great things about the recipe is that you can roll the dough out again and again. They are easy to make, delightful to eat and your kids can help. With this recipe you have several choices. They can be left plain, glazed or frosted. If you have small children I would recommend glazing the cookies as this is where they can be very helpful. Make the glaze right before you bake the cookies so it is ready to go. As soon as the cookies come out of the oven have your children start painting them with the glaze using a pastry brush. Let the cookies finish cooling and they are ready to eat. DO NOT use this method with older children!
Now I’m sure many of you are wondering why something so simple should not be done with older children. Let me tell you a story. One Easter when my boys were I high school I made sugar cookies. Several of their friends were over, or as I call them my other children, and helped glaze the cookies. Things went pretty smooth until they decided that they should splatter paint the cookies. When they were done I had glaze all over my dining room walls and ceilings. Months later I would find some spot on the wall and realize that it was glaze left from that eventful day. So please take my advice and choose frosting if you have older children.
This sugar cookie recipe has served me well over the years and created many memories. I am sharing this special recipe with you in hopes that it will create as many memories for you as it has for me. What memories did you make today? Creating great memories are some of the most positively healthy choices everyday that you can make!
Cut Out Cookies
Cream ½ cup butter1 cup sugar
1 egg
Add ½ teaspoon salt
2 teaspoons baking power
2 cups flour½ teaspoon vanilla -optional
Mix until dough sticks together. Dough should be sticky. Flour and roll out. Combine scraps and roll out again. Don’t roll to thin. Bake at 400 degrees for 8-10 minutes on ungreased cookie sheets. Do not over bake. Glaze while warm or frost with butter cream frosting.
Glaze ¾ cup powdered sugar
3-4 teaspoons water A few drops food coloring - optional
Mix together.
Helpful hints:
Use parchment paper on your cookie sheets. When the cookies are done you can just slide the paper and cookies off the cookie sheet in one move. I use the same couple of sheets of parchment over and over if I am making multiple batches. Plus, if you are glazing it gives you a paper to protect the table.
Be careful not to over bake these cookies. They should look white with only a small amount of light brown on the edge if any. I would cook the first batch the minimum time, take one cookie off, turn it over and look at the bottom. While these cookies don’t look done on the top they will look done on the bottom.
Remember that cookies keep cooking from their own heat when removed from the cookie sheet. If you keep cooking them until they look done the cookies will be over done by time they finish cooling.
In a hurry, roll the dough in 1 to 1 ½ balls, roll the balls in sugar, place on cookie sheet, flatten with the bottom of a glass dipped in sugar and you are ready to bake.