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Thursday, December 8, 2016

Merry Christmas

I have told the story of my aunt and her sugar cookies many different times. My aunt Ruth was a very shy lady but she made up for it in the things that she did. She was very talented in music, art and in the kitchen could do magic it seemed. The beauty of the cookies that she would bring on a paper plate to our house each year was amazing. Mom would make us look first because they were so magically made. She then would let us select the one that we thought was the best. Oh my when we finally got the cookie in our hand it was something more than a simple treat. I would sit around with my brothers and sisters and have a great time talking about the  treat that one of our favorite aunts had brought us. 

Cookie Dough:
1 cup sugar
2 sticks butter, cut into cubes
1 egg
2 tsp vanilla
1 tsp almond extract
3 cups flour
2 tsp baking powder
pinch of salt

2 cups powdered sugar
1 tbsp corn syrup
2 tbsp milk or water
1 tsp clear extract (vanilla or almond)
green gel food dye
sprinkles/sugar crystals

Cream butter and sugar on high until well mixed. Add in egg and extracts and continue to beat.
Slowly add in dry ingredients while mixing. Remember to scrape down sides of the bowl.
Knead the dough briefly and roll out on a floured surface. Cut into your desired shape using cookie cutters. Place on parchment lined baking sheets and bake in 350 degree oven for 9-11 minutes, until very slightly golden brown. Set cookies on racks to cool while making glaze. Mix powdered sugar, corn syrup, and milk in a bowl. If your glaze is too thick, add 1 tsp more milk or water and if it becomes to too thin add some powdered sugar.  (For candy canes and Christmas trees, make one batch regular white glaze and a second batch with green dye) To decorate, put glaze in ziploc or piping bag and cover cookies with glaze and use a utensil to help spread and smooth out glaze. Use festive sprinkles or sugar crystal to decorate if desired. Let glaze set up on baking racks until fully dry and hardened.

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