I thought it’d be more fun for Tid Bit (I’m in the process of coming up with a new nickname for him on here because i can’t keep track) if we made cookies together and decorated them with fun icing and each child’s name (clearly I’ll do the penning.) We’re going to put them in the boxes and give those along with the Valentine’s cards that he’s working on.
I’ll post pictures of the entire finished product once it’s actually finished…closer to Valentine’s Day, and I’ll put a Fab-O sugar cookie recipe that I recently discovered below. It uses powdered sugar instead of regular granulated, resulting in a really shortbready tasting cookie…DELISH! I scoured the internet and cookbooks to find the perfect recipe and for now, this one is about as perfect as I can find! And it makes really good thick cookies, which i love. I guess if you’re a thin cookie person though, that’s just all up to you and your rolling pin! To make the icing just mix powdered sugar, vanilla, and milk (or soymilk) til it’s the consistency you want.
(And as another side note for my friends who have food allergies like my little guy, to make this recipe dairy free, i substituted 1/2 the amount of butter with Fleishman’s Unsalted Margarine, and 1/2 with Earth Balance Buttery Sticks which i buy at Whole foods. You really need to mix the two to get it right. The margarine makes a flavorful, but super soft and sticky dough by itself, and the buttery sticks sometimes have a slightly oily taste but have a harder consistency…by mixing the 2, you’ll keep a good buttery flavor from the margarine and keep the texture right from the buttery sticks.)
Amazing Sugar Cookies
yield: about 75 medium cookies
- 24 ounces butter (softened)
- 20 ounces powdered sugar (sifted)
- 3 whole eggs, plus
- 1 egg yolk
- 1/2 ounce vanilla extract
- 1/4 ounce almond extract
- 6 1/2 cups flour
- With paddle attachment, mix butter for 30 seconds. Add a 1/3 of the powdered sugar, mix on first speed for 1 minute. Add another 1/3 of the powdered sugar, mix another minute. Finally, add the last 1/3 of sugar, mix 1 minute.
- Combine eggs, vanilla, and almond extract together, add to butter/sugar mixture. Mix for 30 seconds.
- Add a 1/3 of the flour, mix 1 minute.
- Add the next 1/3 of the flour, mix 2 minutes.
- Add the final 1/3 of the flour, mix 3 minutes.
- Refrigerate until able to be rolled out and cut into desired shapes. (if you’re using the dairy free version i told above, I’d refrigerate it AT LEAST 24 hrs before rolling out to make sure it really sets up.) Bake at 350 for 9-15 minutes depending on the size you cut them!)
Ok…got to run. The Hubs gets every other Friday off from work, so I don’t want to spend too long on here!