We were supposed to go to the Arboretum, but the rain put the kibosh on that.
So I tried a new mix. I have what I think is the perfect sugar cookie recipe,* but I got a bunch of this mix on cheapo-after Christmas sale. It comes with a free cookie cutter in each box (also good for Play Doh) and doesn't expire until August. So anyway, I could hardly pass it up, especially since the ingredient list is up to my standards.
So the review is this: they are good. Not as smooth as regular sugar cookies, but they are mostly whole grain, so you aren't going to get that. The flavor, texture, appearance....all very good.
Can you see me in the reflection of the jar? I'm naked.
Oh, and it made two dozen good sized cookies with the cookie scoop and we had some extra dough after that and made the kids some "pies" with two mini-tart pans and strawberry all-fruit jam.
I'm hoping to do the arboretum on Thursday, so stay tuned.
1 cup Butter – softened
1 1/2 cups Sugar
1 teaspoon Vanilla Extract
1/2 teaspoon Almond Extract
2 1/2 cups All purpose flour
1 teaspoon Baking soda
1 teaspoon Cream of tartar
In a mixing bowl, cream butter and sugar. Add egg and extracts; mix well. Combine flour, baking soda and cream of tartar; add to creamed mixture and mix well. Shape into a ball. Chill for 1-2 hours. On a lightly floured surface, roll out dough to 1/8" thickness; cut into desired shapes. Place on greased baking sheets. Sprinkle with colored sugar. Bake at 375 degrees for 6-8 minutes or until edges are light brown. Cool on wire racks
1lb Confectioner's sugar
1/8t Cream of tartar
3 Egg whites, room temp.
Sift the entire pound of sugar to remove all the lumps. Place egg whites in mixing bowl and add sugar and cream of tartar to whites while stirring. When all the sugar is incorporated, using an electric mixer, beat until thick and very white. Mixture will hold a peak. This should take 5-7 minutes.
When finished, cover icing tightly with a damp cloth or plastic wrap as it dries very quickly and will form a crust.
To tint icing, use a small amount of color at a time. Paste food colors will not change the consistency as liquid colors will. For a quarter cup of icing, dip the tip of a toothpick into the color, then into the icing. Stir well. If you desire more color, dip again. Proceed gradually. For strong colors like red, royal blue and dark purple, you will need 1/8 teaspoon to 1/4 cup icing.