Sugar cookie traditions

kidszone.sailusfood.com

A cookie is definitely a tradition when the recipe card is as old as you are, or outdates you. My mom's treasured sugar cookie recipe came handwritten from a neighbor, Marilyn, before we moved into this house, meaning I was younger than three.

Throughout the years, Mom has lost it several times. She usually realizes it is lost right before we need it, like around Christmas time or before my bake sale last weekend. Then she finds it a week after. This is just how things work in our house.

We've always followed Marilyn's recipe either from the card or by memory, but we only make sugar cookies at Christmas. We have cookie cutters for every holiday and occasion, including St. Patty's Day, Girl's Night Out and the dog's birthday, but the only ones we have ever used are the Christmas cut-outs. Yet, we keep buying random cookie cutters because they're so darn cute.

Exhibit A:


When have I ever made cupcake-shaped cookies?

Last weekend I finally made use of our cancer ribbon cut-out for my Susan G. Komen 3-Day Walk bake sale. I quickly realized just how neglected sugar cookies have been in my family.




They are so much fun! Cut-out cookies are cute as can be because you can decorate them with all sorts of colors, and your shape is already cut out for you. And sugar cookies are so darn tasty, too! They're still a lot of work, but they store and keep so much easier than cupcakes. From a baker's view, that's a world of difference.

So, why not make them more often?

It's become an assumption in my family that we make chocolate chip cookies 51 weeks of the year and sugar cookies the other week. I guess it's time for a new project: make more sugar cookies!

Tips for making successful sugar cookies

• Refrigerate your dough for at least one hour before use.
• Lightly flour your rolling pin and work surface.
• Work with one portion of the dough at a time. Keep the rest in the fridge so it doesn't get too warm and difficult to handle.
• Dip your cookie cutter in flour so it doesn't stick to the dough.
• Roll your dough out so it's thick. I couldn't figure out why my cut-outs kept crumbling when I picked them up. Then, my noggin kicked in and I realized that if your dough is thick it will hold its shape when you transfer it to the cookie sheet.
• If your cut-outs keep breaking, roll out your dough directly on the cookie sheet. That way you don't have to deal with all that crap.
• Place cookies in the freezer for 15 minutes after frosting them to allow the frosting to set. This makes them easier to transport or store without getting a mess of frosting everywhere.

Warnings

• Making sugar cookies always results in a flour fight.
• You will probably eat more than you give away, so have your sweat pants ready. They're so good!

Cut-out cookies are great for summer occasions: graduation parties, pool parties, softball teams, cook-outs. You name it and I have a cookie cutter for it. Keep me in mind if you want something like this:



or this:



And how cute are these!

Marilyn's Sugar Cookies:

3/4c. shortening (part butter or margerine, softened)
1c. sugar
2eggs
1tsp. vanilla or 1/2 tsp. lemon extract (or both)
2 1/2c. flour (not self-rising)
1tsp. baking powder
1tsp. salt

Mix thoroughly shortening, sugar, eggs and flavoring. Blend in flour, baking powder and salt. Cover. Chill at least one hour.

Heat oven to 400 degrees. Roll dough 1/8in. thick on lightly floured cloth covered board. Cut into desired shapes. Place on ungreased baking sheet.

Bake for 6-8 minutes or until very light brown.

Make four dozen 3-inch cookies.