Quick Cookie Time
Last night we had one of those rare family evenings together, and my husband got inspired to let the kids make some cookies. I was making the burgers, and we happened to have some sugar cookie mix leftover from the holidays (I never made the chocolate snowball cookies I intended to . . . maybe this year).
So, the kiddos got to make some cookies. Honestly, I like my homemade recipe better (I think the secret is the almond extract — see recipe below), but we didn’t plan ahead and thus didn’t have time to chill the dough before cutting out our spring-themed cookies.
My favorite . . . probably the T-Rex cookie . . . though I’m not sure how the dinosaur relates to spring. : )
If it’s rainy in your neck of the woods, too, sugar cookies make for a fun indoor project. Even my 18 mo likes playing in the flour and squishing the dough in her hands . . . or feet. (No, we didn’t eat that bit!)
Have a good one, and don’t drop your cookies!
Betty Crocker’s New Cookbook’s Sugar Cookie Recipe
(my fave for delicious, soft sugar cookies)
1 1/2 c. powdered sugar
1 c. butter, softened
1 tsp. vanilla
1/2 tsp. almond extract
1 large egg
2 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
Granulated sugar, if desired
- Mix powdered sugar, butter, vanilla, almond extract and egg in large bowl. Stir in remaining ingredients except granulated sugar. Cover and refrigerate at least 2 hours.
- Heat oven to 375 degrees. Grease cookie sheet lightly with shortening.
- Divinde dough in half. Roll each half 1/4 inch thick on lightly floured surface. Cut into desired shapes with 2- to 2 1/2-inch cookie cutters. Sprinkle with granulated sugar, if desired. Place on cookie sheet.
- Bake 7-8 minutes or until edges are light brown. Remove from cookie sheet. Cool on wire rack.
