As opposed to just doing it. It was a New Year’s resolution to bake more. I am trying to find my own sugar cookie recipe that tastes as good as my mom’s.
This recipe isn’t bad. My mom’s uses margarine. I don’t like using margarine, but every recipe I find without margarine isn’t as good as hers. I will continue this quest to find crispy chewy cookies without margarine.
My mom’s cookies are also incredibly thin. Every time I try and roll mine that thin, they break. Still, this isn’t a bad recipe. Pretty easy too. I am blessed with the space to bake without stress as I have an area in the kitchen I only use to bake, and it is away from cooking prep.
I have already started assembling the supplies to make all the cookies I plan to bake for the holidays. My board is actually the cut out of the Corian counter from where the sink went, from our old house. Works great as a pastry, pasta and baking rolling base.
The recipe for the cookies:
2 1/4 cups all purpose flour
3/4 cups fine granulated sugar
1/4 teaspoon salt
Slowly mix together. Then add:
2 sticks unsalted butter, very cold and cut into thin slices
Keep mixing on low. Add 2 large egg yolks and 2 tsp vanilla extract. Mix until it becomes clumpy. Make two flattened disks of dough, wrap in plastic and refrigerate for at least 30 minutes. Roll out, cut and bake at 375 degrees for 12-14 minutes. Rotate pans halfway through baking.
I put the sanding sugar on top before baking. I think it adheres better that way. You can also ice them. Too much work to make icing, so I like the simple addition of red and green sugar.
I make a few little blobs to use for taste testing. I also make one big blob with the last of the dough. That is my husband’s cookie so he won’t take the good ones.
Now I just need to clean up my mess so I can make some other favorites tomorrow. I think I am looking to make dark chocolate chunk cookies. And my hazelnut butter ball cookies.
What are your favorite cookies?