This time of year, my favorite thing to do is baking. I have been baking since I was younger. My Mom was a master at candy making and fudge! One of my best friends and I would do the holiday cookie baking. We had so much fun and boy did we make a mess! Through 4-H and my Home Economics classes in high school, I learned to add other specialties to the baking season, such as sweet yeast breads, pumpkin rolls, and cream puffs!
Once I became a Home Economics (now Family and Consumer Sciences) teacher myself, I had the opportunity to share my love of baking with my students. At the request of one of my principals, we made pumpkin pies each fall from fresh pumpkins. He was always given the first slice! Parents would always thank me for teaching their children the art of pie making as they contributed to the Thanksgiving meal. My husband and son love my pumpkin pie and have become spoiled as they only like pumpkin pie made with fresh pumpkin.
Over the years, I have begun to alter recipes and have enjoyed the challenge of perfecting some of my baking recipes. Last week, I spent two days testing new recipes and altering them. I’ve now added some new favorites to the cookie baking season. The search is on for more recipes to try!
Families have cookie recipes that are attached with memories, passed down from generations and so forth. Below is my favorite sugar cutout recipe. I would love to hear about your favorite cookie recipes.
Perfect Cookie Cutter Cookies with Frosting
3/4 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon almond extract
2 1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Cream together butter and sugar until smooth. Add egg and extract, beating well. In a separate bowl, combine the flour, baking soda and salt, then add to the butter/sugar mixture, beating well. Gather dough in hands and kneed to form a ball, the cover and chill for 1 hour. Let stand at room temperature for 30 minutes before rolling out on a lightly floured surface to 1/4 inch thickness. Preheat oven to 350. Cut out cookies and place 1 inch apart on a parchment lined cookie sheet. Bake 6-8 minutes. Let stand on baking sheet for 5 minutes, and then transfer to a wire rack to cool completely. Decorate with frosting.
3 Tablespoons unsalted butter, softened
2 1/4 cups powdered sugar
6 Tablespoons whipping cream
1/4 teaspoon vanilla extract
food coloring (optional)
Beat butter until creamy. Add sugar alternatively with cream until well blended. Stir in vanilla. Add food coloring if desired. Icing will be very thick.
Yields: 2 1/2 dozen cookies and 2 cups of frosting