Do you have one of those days where you just don’t want to do anything. I’m not in the mood to draw or sew or anything. But pictures, pictures are always easy. And it’s always easy to take pictures of Isabelle! What a way to eat!
Well this past weekend Alan was in San Bernadino for a paintball tournament. Wem issed him so much, I baked him cookies, yes you read that right. Wem issed him so much. Hee hee hee…click the link, then you’ll know what I’m talking about.
The recipe was for a vanilla sugar cookie because the cutout cookie recipe said chill 2-3 hours and I just didn’t have that kind of time. They worked out ok as a cut out cookie. They did spread so they looked like bubble letters but you could still tell what they were.
It was so good that I made it again today. Except I actually followed the directions correctly this time. When I was making them today, I realized I only added half the amount of butter last time. Which is great because otherwise they might have spread into little circles and not looked like letters at all. In fact I think I might like them with less butter. But of course they don’t get nice and flat like these with less butter.
Well here’s the recipe. Does anyone know if it’s ok to share recipes from magazines? Well if it’s not ok I guess they can tell me! Well anyhoo…this is from the Winter 2005 issue of Fine Cooking.
Makes about 2 dozen cookies.
- 8 1/2 oz (1 3/4 c.) unbleached all purpose flour (I always weigh my flour. Always)
- 1/2 tsp. baking powder
- 1/2 tsp. table salt
- 1/2 lb. (1 c.) unsalted butter, softened at room temp (or microwaved to soft as is always the case with me because taking the butter out early is just too much thinking ahead for me.)
- 1 c. granulated sugar; more for coating
- 1 large egg
- 1/2 tsp. pure vanilla extract
Position a rack in the center of the oven and heat the oven to 350F. (Yes I always remember to preheat my oven but forget to take out the butter. And I can’t recommend an oven thermometer more. I found out my oven runs 50 degrees too hot)
In a medium bowl, whisk the flour, baking powder, and salt to blend. Using a stand mixer with the paddle attachment or a hand-held mixer, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes (I don’t have either. I just used a stick blender with only one speed and mixed until nice and fluffy…no stinkin’ 3 minutes because I was worried my stick blender would explode ha ha ha!). Scrape the bowl with a rubber spatula. Beat in the egg and vanilla until thoroughly combined, about 2 minutes. Scrape the bowl again. With the mixer on low speed, slowly blend in the flour until incorporated, about 30 seconds (If you use only half the amount of butter be careful it is a lot stiffer. My stick blender would not have stood up for it. I used a spoon to incorporate the flour).
Drop the dough by rounded tablespoons into a bowl of granulated sugar and roll to coat (a lot easier with less butter); then set the coated balls about 3 inches apart on ungreased cookie sheets.
Bake until the cookies are golden brown on the edges and slightly soft in the center, 15 to 18 minutes. Let the cookies cool on the sheet for 1 minute before transferring them to a rack to cool.
The cookie can be stored in an airtight container for up to three days.(Not in my house. They were gone before 3 days!)
Note: Be sure to bake these cookies on a cookie sheet not a rimmed baking sheet; otherwise the dough will spread too much, and the cookies won’t retain a nice, round shape.
MMmmmm yum!! I’m usually a chocolate girl but I still really liked these cookies.