What was supposed to be a relaxing day off in December quickly turned into a cookie fest. As it turns out, December is filled with parties and get togethers. It was requested that I turn out a bajillion cookies in order to appease the hungry holiday guests that amass at these various events. My mother is just too popular for her own good and has to be invited to every single event within a twenty mile radius of our home.
I made what was supposed to be sugar cookies. Interestingly enough, they ended up turning out like a mix between sugar cookies and shortbread cookies. They shaped well but crumbled just slightly after they had cooled. They were just delicious.
2 1/2 cups flour
3/4 cup superfine sugar (just whipped 1 cup sugar in the food processor until it was blended and then measured out 3/4 cup)
1/4 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, cut into 1/2″ pieces & softened
2 tablespoons cream cheese, softened
2 teaspoons vanilla extract
1) Whisk the flour, sugar, & salt together in a large bowl. Set aside.
2) Beat the butter into the flour mixture, one piece at a time using an electric mixer on medium-low speed, then continue to beat until the mixture looks crumbly and slightly wet, 1 to 2 minutes.
3) Beat in the cream cheese & vanilla until he dough just begins to form large clumps, about thirty seconds.
4) Knead the dough in the large bowl by hand a few times until it forms a large, cohesive mass. Turn the dough out onto a clean counter, divide it in half, and shape it into a two four inch disks. Wrap the disks tightly in plastic wrap and refrigerate until they begin to firm up, 20 to 30 minutes.
5) Adjust an oven rack to the middle position and heat the oven to 375. Work with one disk at a time, roll out the dough to a 1/8″ thickness (or however thick you prefer your cookies) between two sheets of parchment paper. Slide the rolled dough and parchment onto a baking sheet & refrigerate again until firm.
6) Working with one sheet of dough at a time cut out shapes using cookie cutters and lay on two parchment-lined baking sheets, spaced about 1″ apart. Bake the cookies until light golden brown, about ten minutes, rotating the baking sheet halfway through baking.
7) Let the cookies cool on the baking sheet for two minutes before transferring them to a wire rack to cool completely, about thirty minutes. When cooled, the cookies can be decorated as desired.
Sugar Cookie Frosting
4 cups confectioners sugar
1/2 cup shortening
5 tablespoons milk
1 teaspoon vanilla extract
Food coloring
In a large bowl, cream together confectioners sugar and shortening until smooth. Gradually mix in milk and vanilla with an electric mixer until smooth and stiff, about five minutes. Color with food coloring if desired.
The frosting worked quite well for decorating and such. It held its shape well, and it was very smooth. My only qualm with it was that it tasted like shortening to me. If I were to do anything different next time, it would be to either add more vanilla extract, or find a frosting recipe that didn't involve shortening. It just seems to affect the over all taste.
