Tuesday, December 21, 2010

Tasty Tuesday: Sugar Cookies from Mommy's Kitchen!

Hello Scarlet Thread Readers. I’m Tina a writer for Mommy’s Kitchen. I’m also a fan of Scarlet Threads and their mission. I want to start by saying thank you to Eileen for asking me to Guest Post today. I first stumbled upon Scarlet threads about 5 months ago. I stumbled on a post from a fellow blogger. She was hosting an apron party and I immediately fell in love with all of the gorgeous aprons pictured. I am an apron fanatic so it was no surprise. I headed straight over to Scarlet Threads and read their story and vision. I was instantly touched on how Scarlet Threads came to be.

It was at that moment that I started saving a few dollars here and there so I could purchase my first apron. I was so excited to know that part of the money I pay for the apron will help families just like mine. Because of me someone will be able to take their child to the doctor or just add an extra plate of food at the table. As a mother and a woman I could not be more proud to know that the apron I am wearing (phoebe) was made by a remarkable woman and seamstress.

Today I would also like to share a recipe with you. As I mentioned above I am a food blogger and my blog is called Mommy’s Kitchen. My site centers around all the recipes that I cook and bake for my family. Since the holidays are upon on I wanted to share a holiday recipe. Christmas is approaching very quickly. In fact there are just a couple days left. Today I wanted to share our Christmas Eve Tradition with everyone.

Every year on Christmas Eve the kids and I bake cookies for Santa Claus. Sugar Cookie Cut Out’s are the cookies that we bake for Santa every year. I have been making this recipe for so long, that when it comes to baking sugar cookie this is my go to recipe. I can always count on these cookies to turn out perfectly every time. For me the perfect sugar cookie is soft and chewy on the inside and crisp and firm on the outside. This cookie recipe uses both butter and shortening so it's the perfect combination. I like to cut my sugar cookies a bit on the thicker side.

This really ensures the softness of the cookie. I also don't use any fancy frostings, just a simple colored icing and festive sprinkles. Our festive sugar cookies turn out beautiful every time. When we bake cookies for Santa it’s all about the kids having fun. So let your kids jump in and do all the cutting and decorating by themselves.

All I do is mix up cookie dough and icing and let them loose with the cookie cutters, icing and sprinkles. I can’t wait until Christmas Eve so we can watch our favorite Christmas Movies together and bake our traditional batch of Sugar Cookies for Santa.

Merry Christmas
Tina, The Mom in Mommy’s Kitchen

Santa’s Sugar Cookie Cut Out’s
1/3 - cup unsalted butter, softened
1/3 - cup shortening
1 - cup granulated sugar
1 - tsp baking powder
dash salt
1 - egg
1 - tsp vanilla extract
2 - cups all purpose flour
2 - 3 recipes colored icing, below

In a medium size bowl beat shortening and butter together with a electric mixer. Add sugar, vanilla extract and egg. In a separate bowl mix the flour, baking powder and salt. Add the flour mixture to the creamed mixture. Mix together scraping the sides of the bowl. I used my kitchen aid mixer to mix everything until it came away from the sides of the bowl and starts to form into a ball. Try and mix enough of the flour mixture in using mixer, stir in any remaining flour with wooden spoon. Place dough inside a large zip lock bag and refrigerate for at least 2 hours.

Remove dough and let it sit on the counter for least 30 minutes. Roll dough on a lightly floured surface until it is 1/4 inch thick. I like thick cookies because they turn out softer inside. Cut with desired cookie cutters and place on a UN greased baking sheet. Place cookies in a 375 degree oven for 7-8 minutes, or until edges are slightly golden brown. The bottom of the cookies should be light brown as well. Watch carefully so you do not over bake the cookies. Remove from oven and let cool on baking sheet 5 minutes. Remove and place on a baking rack to cool completely. Frost the cookies with colored icing when cool.

Colored Icing
1 - cup confectioner’s sugar (powdered sugar)
1 - tablespoon softened butter or margarine
2 - tablespoons milk
1 – teaspoon vanilla extract
desired food coloring

I used three separate bowls to mix the icing. One recipe for each bowl, mix all ingredients together with fork or whisk. If too dry, add a little more milk. Once mixed, add a few drops of food coloring. We did red, green and yellow. Don't worry about the icing running off the sides. The icing glaze will set up and be so pretty.

Recipe from: mommysktichen.net

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