One of the books at the top of my list was The Cookiepedia
I say “was” at the top of my list, because it’s no longer on my list. It’s in my possession now thanks to the lovely ladies at Cleaning Plates, a Philly-based food podcast! (Yay! I never win giveaways!) As soon as I got it, I started plotting all the recipes I wanted to try from it. I finally had a little time (and a big cookie craving) the other day to try it out.
First up—Old Fashioned Sugar Cookies. I love me some sugar cookies. And these are soft, chewy, totally simple, and incredibly quick to whip up. Dress them up in festive Halloween colors for the perfect treats for your party. They’ll be ready in a flash, leaving you plenty of time to work on getting your costume just right. Dress them up in any color you want, slather them with your favorite frosting, or just roll them in granulated sugar and enjoy them naked (the cookies. Not you. Or maybe you, if that’s what you want. Who am I to judge.) This is definitely a recipe to keep in your arsenal. I’m already thinking of all the possibilities for these delicious cookies. And already plotting when I can make more yummies from this book.
Thanks so much Shao and Christine!
Old Fashioned Sugar Cookies
Adapted from The Cookiepedia
Makes 3 dozen 3-inch cookies
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3 cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 ¾ cups granulated sugar
¼ cup packed light brown sugar
2 eggs
2 teaspoons vanilla extract
Non-pareils or sanding sugar
1. Preheat oven to 325F. Line baking sheets with parchment paper or silicone baking mats; set aside.
2. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
3. In the bowl of an electric mixer, cream butter and sugars together on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, scraping down the side of the bowl as needed. Add vanilla extract and beat until combined. Reduce speed to low and add flour mixture a little at a time, mixing until just combined. Scrape down the side of the bowl, making sure to get any dry bits at the bottom.
4. Using a cookie scoop or a heaping tablespoon, roll dough into 1-inch balls. If using non-pareils, dip one side of the ball into a shallow bowl of sprinkles to coat the top. (If using sanding sugar, you can just dip half, or simply roll the ball in the sugar to coat the whole thing.) Place on prepared baking sheets, pressing down gently to flatten balls slightly. Chill dough on baking sheets in the refrigerator for 20 minutes.
5. Once chilled, bake, rotating pans halfway through, for 12 to 15 minutes or until the edges just begin to brown. Let cool on cookie sheet for 2 minutes before transferring to a wire rack to cool completely.
2 comments:
Those are so pretty! They remind me of the cookies my mom used to make for me when I was little :-) Thanks so much for sharing this recipe (and book - might have to put that on my amazon wish list...)
What beautiful cookies and thanks for making something Halloween-y without pumpkin being the main ingredient. I'm getting a little pumpkined out!
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