BAKING CHRISTMAS COOKIES
SHOULD BE EASY....RIGHT?
all you Martha Stewart wannabe's..
Making perfect sugar cookies with the grandpeeps Saturday Night. We found the perfect cookie recipe on-line and even watched a video showing us how to have fool-proof dough! We gathered our ingredients, mixed up our dough using the BIG MIXER, and...........
This looks like BATTER, NOT DOUGH
We put our dough in Plastic Wrap...
Plopped it in the Fridge...
Grandpeeps took Baths...
1 HOUR Later
PERFECTLY CHILLED COOKIE DOUGH?
(FARM EGGS MAKE DOUGH YELLOW)
Right about now, we should be rolling our dough, cutting out shapes with my vintage Christmas Cookie Cutters, Baking, AND....
INSTEAD OF HO HO HO
IT'S NO NO NO...
Shapes were torn as we scraped them from cutters and work surface. We added more flour which will mean our cookie will taste dry and like flour.
WE HAVE WHAT I LIKE TO CALL
By now, the Grandpeeps are tired, cranky and ready for bed, not to mention Gmama is ready to throw the entire bowl of dough in the garbage...
WHICH I DO!!!!
YEP, DUMPED THAT PUPPY RIGHT IN THE OL TRASHCAN...
PASSED OFF GRANDPEEPS TO PAPAW
GMAMA HEADED STRAIGHT FOR A SHOWER AND A PROMISE TO LOOK FOR THE PERFECT SUGAR COOKIE RECIPE...TOMORROW!
SO MUCH FOR MY MARTHA STEWART HOLIDAY MOMENT
HERE IS MY PLAN B:
LAURA IN THE KITCHEN'S
BEST VANILLA COOKIE RECIPE
1 ¾ cups of All Purpose Flour
½ tsp of Baking Powder
½ tsp of Salt
¼ tsp of Baking Soda
1 cup of Unsalted Butter at room temperature
1 cup of Granulated Sugar
½ tsp of Vanilla Extract
½ cup of Granulated Sugar for rolling cookies in
cookie dough tips HERE:
- After you have made your dough, separate it into about four balls. Place a sheet of waxed paper on a cookie sheet, and then put one of the balls on it. Cover with another sheet of waxed paper and roll the dough to a thickness of about ½ inch. Do this for each ball, and stack them up, using waxed paper between each layer.
- Put your rolled-out dough in the refrigerator and chill for two to three hours. If you can leave them overnight, that’s even better.
- When they have chilled, take one sheet out at a time to let the others continue to chill. Let the dough warm – but not up to room temperature. It needs to be a little cool.
- Peel off the top layer of waxed paper. Sprinkle a little flour onto the dough, put the waxed paper back in place, and then flip it over. Peel off the other sheet.
- Now it’s time to cut. Lightly flour your cookie cutter and carefully cut your shapes. You can cut right on the waxed paper. If it slips, wipe your counter with a damp cloth to get it to stay in place. To get the most out of your dough, start cutting on the edges and move towards the middle.
- Put dough scraps into a plastic baggie and then reroll them when you have enough to make a sheet.