Last night after dinner I decided to do something that would make me feel a little organized and on top of it. I baked cookies for Valentine's Day.
The cookies I made are my Sugar Cookies but they are not your typical thin, crisp sugar cookie. These are puffy and soft, and oh-so-yummy! I think the flavor is unique, I don't know how to describe it . . . maybe you should fire up the ol' wooden spoon, make and sample some for yourself!
I personally suspect the sprinkle of nutmeg has a lot to do with the unique flavor. But, you ask, how can a mere few grains of nutmeg make a difference in flavor? All I know is once I accidentally forgot the nutmeg, and the cookies were not as good.
I've made this recipe for years and it's become a traditional "all-holiday" cookie at our house . . . rolled out and cut into an egg shape at Easter, heart shape at Valentine's Day, pumpkin shape at Halloween, and so on.
Rather than having the usual sugar sprinkled on top before baking, I frost mine. (After baking, of course.)
2/3 cup butter, softened
1 cup sugar
2 eggs, beaten
1/4 cup milk
1 teaspoon baking soda
1 teaspoon vanilla
3 cups unbleached white flour
1/4 teaspoon salt
Dash of nutmeg
In medium bowl, thoroughly mix butter, sugar, eggs, milk, baking soda and vanilla.
Blend in flour, salt and nutmeg.
At this point the batter will be pretty soft and needs to go into the refrigerator for 45-60 minutes to firm up before you can roll it out. I scrape the batter onto a sheet of wax paper, wrap it up, stick it in a plastic baggie and put it into the refrig.
Roll the dough 1/4" thick (no thinner) on a lightly floured surface. Using cookie cutters, cut into desired shapes.
Place cookies on an ungreased cookie sheet and bake in a 350 degree oven for 6-8 minutes.
These are cookies just out of the oven. Don't let them brown at all. You can tell if they're done by lightly pressing a finger on top of cookie. When done, they will feel firmed up.
Cool on racks. I got 59 of these heart shapes from the recipe.
I packed them away last night and stored them in the freezer . . . yes, I did. Every last one of them. (Aren't you proud of me?)
The cookies will be ready and waiting for me to take them out of the freezer closer to Valentine's Day when I'll frost them. Just in case you can't wait to try them, I'll include the frosting recipe here.
FROSTING FOR SUGAR COOKIES
1/2 cup butter, softened
3 cups powdered sugar
1 teaspoon vanilla
Food coloring of choice
Cream butter, sugar and vanilla until smooth. Add enough milk for desired spreading consistency. Tint with food coloring. Makes about 1-1/2 cups.
I'll try to remember to post some pictures when the cookies are decorated . . . but don't be expecting anything fancy as I'm what I call a "folk art" froster. (Read: fast and rustic-looking!)
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