Monday, December 13, 2010

All I Want for Christmas is Some Sugar Cookies

Every year around Christmas time, the women in the Fisher family always keep a sacred tradition; making enough cookies in ONE day through the holiday hibernation.

Recently, my Grandma Sue decided it was time to pass down the tradition and teach me how to make her amazing sugar cookies- and a many of her other cookies. But- the traditional sugar cookie is really the main essential to any Christmas dessert platter and remember to leave them for Santa as a last minute bribe can't hurt.

The key is you can’t roll them too thin, because they will burn easily/good luck getting them on the pan without ripping a limb off Santa. You also can’t make them too thick- or they will puff out and not cook in the middle (unless you want Rudolf to look like he’s gained some holiday weight).

Jen, Gwen and I were feeling some Christmas spirit, plus we needed some cookies for an upcoming holiday shindig, class bribes and of course extras to indulge in during the finals crunch.

So Michael sat and played Golden Eye on N64 and ate our broken cookies, and for the first time- I made my grandma’s sugar cookie dough without her looking over my shoulder. A couple of my cookies came out a little too pudgy, poor Rudolf; but I would say not too bad of a job for my first solo attempt.

If anything, I learned that I definitely needed to work on my frosting skills. Here are some pictures from our adventure and my grandma's recipe!

PS- I will do a more detailed post on the Fisher Cookie (+Aunt Kathy’s fudge) Day Spectacular.

(Ryan gave me the awesome moose cookie cutters)

(Jen holding her holly, and Gwen and I proud of our moose- (or as we kept calling them our meese)

(Some of the cookies broke because they were too big- RIP moose)

(The final scrumptious product)

Grandma Sue's Sugar Cookies
Sift Together:
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

1/2 cup softened butter
1 cup sugar
1/4 teaspoon nutmeg
1 teaspoon vanilla
1 tablespoon milk

1. Mix until well blended.
2. Refrigerate dough until well-chilled.
3. Roll and cut out cookies. Make sure that dough remains well chilled.
4. Bake at 325 degrees for 10 minutes or until lightly browned.

Grandma's Special Notes:
Dough can be frozen

Before baking brush top of unbaked cookies with a little bit of water or milk, and sprinkle with decorating sugar.

May also decorate after baking- mix water with a little egg white powder, and sprinkle with decorating sugar.

After baking- cooled cookies may also be frosted.

Bon Appetite!

Chef Maggie

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