9.16.2008

sugar cookies

My Aunt Madge –bless her. Seriously, she is the best! You have to understand my family and all my other aunts to fully appreciate my Aunt Madge. All my aunts have their skills and talents and awesome things about them, but my Aunt Madge is so very different from my other aunts. Maybe it’s because I was always at their house and so I got to know her better. Maybe it’s because she played “their coming to take me away ha-ha” over their house intercom in the mornings to wake up her children while dancing through the house like a lunatic. Maybe it’s because she always had frozen treats in their carpeted pantry freezer (the pantry was carpeted, not the freezer). I think I had a great connection with her though, because she is such a good cook. Her daughter, the lovely Melissa, is an incredible cookie/cake master. Seriously, check out these cookies. I don’t care who you are, it’s impossible to not like a soft, moist sugar cookie and obviously, hers are the best. So, here’s Aunt Madge’s sugar cookie recipe (adapted by Melissa).

(image from biggestmenu.com)

Sugar Cookies

1 cup butter, room temperature
1 1/4 cup powdered sugar
1/4 cup instant vanilla or cheesecake pudding
1 egg
1 teaspoon vanilla extract
1 teaspoon almond extract
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar

Cream the butter, powdered sugar and instant pudding very well until light and fluffy. Slowly beat in the egg, vanilla and almond extract. Add the flour, baking soda and cream of tartar and mix until just combined. Form dough into a ball and wrap well. Chill for 1 hour. After chilling, preheat oven to 375 degrees. Roll dough out 1/4 inch thick and cut into desired shapes. Bake for 8 – 10 minutes until a light golden brown edge appears on cookies. Frost with Cream Cheese or Royal Icing frosting (below).

Royal Icing Frosting

1 cup C&H (in the box) powdered sugar
5 Tablespoons meringue powder
Scant 1/2 cup water (just shy of 1/2 cup)



Beat all ingredients in a mixer or with a hand mixer for 7 to 8 minutes. Scoop some in a bowl and color it with desired food coloring. Then, a teaspoon at a time, add water until it just becomes runny. Fill a pastry bag with a #3 tip. Outline the cookie and, then with zigzags, fill the center. With a toothpick, brush the frosting to fill in all the holes. If it doesn’t smooth out, your frosting is too thick.

5 comments:

Tricia said...

keep the recipes coming!

The Wards said...

Liz,

Do you know of a good butter cream frosting recipe?? I sure could use one. If so please let me know.

Thanks
Becka

elizabeth bryant said...

becka,

the best buttercream recipe I have is the one I use for the french macarons (scroll down a few recipes). it's an italian meringue buttercream. it's light, fluffy and has terrific flavor. plus, it looks very pretty and spreads well. I would use that. thanks for reading!

liz

The Wards said...

Liz,

Thanks so much for answering. I love both of your blogs. I love to bake but I HATE to cook! Can't wait for more baking treats on here.

Becka

Sarah Beau Bera said...

Elizabeth - I met you at the benefit concert. I was there with my mom-in-law Allison. I really like the format of your blog especially that your text extends to both sides of the screen w/out huge wasteful margins on the sides. Can you explain or post a link to explain how that is done? I am sure you are busy and have better things to do with your time than to spend it teaching me how to format my blog. But if you find some time I would appreciate your pointers.