For me there's nothing like baking sugar cookies -- Saturday I mixed up a favorite cookie dough (recipe below), stored it in the frig to chill overnight and Sunday I was ready to go.
I gathered my baking tools --
vintage (30 yrs +) Tupperware pastry sheet
cookie cutters (also vintage from a local antique shop)
French rolling pin ( not that old, but it was birthday gift and believe me, I am 'vintage'!)
-- and soon I had sugar bunnies, ducks, chickens, & eggs cut out and popped into the oven. The scent of vanilla, nutmeg and cinnamon filled my kitchen - just what I needed on a cold dreary day. For a couple of hours I rolled and cut and baked -- loving every minute. And, I might have enjoyed a couple of less than perfect sugar cookie eggs - because, who on earth can resist a warm-from-the-oven cookie? Not me !
After cooling, the cookies were packed between layers of wax paper in a large container and stored in the freezer. This weekend, they will be glazed and 'blinged out' with colorful sprinkles to be enjoyed by family and friends. And, even if the weather isn't very 'spring like' and the little girls might be wearing winter coats over frilly Easter dresses -- we will still have a little taste of Sweet Spring to enjoy!
1 cup butter, room temp
1/2 cup shortening
2 cups granulated sugar
2 teaspoons vanilla
5 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon cinnamon (optional)
1/4 teaspoon nutmeg (optional)
Mix flour, baking powder, salt and spices together and set aside. Beat butter, shortening and sugar until creamy; beat in eggs and vanilla. Gradually add dry ingredients to butter mixture, mixing to for a soft dough. Form dough into flat disks and wrap in plastic; chill at least 1 hour (or up to 3 days). On a floured surface, roll out dough to thickness of 1/4 inch (keeping remaining dough chilled). Cut out with cookie cutters (2 1/2 inch) on ungreased cookie sheet. Bake at 400 degrees for 7-8 minutes for a soft cookie, 8-9 minutes for a crisp cookie. Transfer to rack and let cool completely before decorating with powdered sugar glaze. Store in airtight container with wax paper between layers for 2-3 days. Maybe be frozen up to 3 months. Yield: 6 dozen
Powdered Sugar Glaze
2 cups powdered sugar (sifted)
2-3 Tablespoons corn syrup
1/2 teaspoon vanilla
Food coloring to tint glaze
Milk - as needed
Mix 2 Tbsp of corn syrup & vanilla into powdered sugar, stir until well blended; add food coloring if using. If glaze is too thick, add a additional corn syrup and a drizzle of milk to thin. Drizzle or spread on cookies, adding sprinkles before glaze sets.
Being the daughter of a 'Depression Baby' and living through a few Oil Busts here in Oklahoma has taught me a thing or two about 'making do' or 'upcycling'. The thing is I have a hard time throwing away fabric scraps --
Which brings me to this project - not bad for my first attempt with t-shirt yarn - I give it a 'C+' -- mainly because the knit t-shirt scraps were used and not pitched into the trash -- it was a fun/quick project -- and it's actually being used -- although I may have misjudged the size needed for our very plump cat, Libby-Lou!
The only change I made to the tutorial was using my rotary cutter and mat to make the first cuts, then using scissors for the diagonal cuts to create continous strips. As I wound the strips into balls, I tugged on the strips until the edges rolled creating a nice 'yarn'. Using a size K hook, I crocheted an oval out of double-crochet stitches to the size I thought would work, then continued hooking (with a few decreases throw in) until I had a shallow 3-inch edge and called it 'done'.
It's a bit wonky but I'm happy with it and Libby seems to like laying on it - which means less cat hair to vacuum off the carpet --and, the project kept me entertained on a cold and dreary Saturday!