I love baking, especially on a cold snowy winter’s day. Yet again we woke up to more snow. Apparently, here in Indy, we’ve had the fourth snowiest winter on record with a little over 44″ of snow since this season began. Let me tell you, this white fluffy stuff is wearing me out. Baking makes me happy.
I have a favorite cookbook that I go to for most of my baking recipes. I’ve had it for over 20 years and it’s served me well.
The Betty Crocker Cookbook. This is the newest version (mine it the eighth edition). I’m sure this one is even more interesting and has even more wonderful recipes.
I made some Valentine cookies today using the “Sugar cookie” recipe:
1 1/2 cup powdered sugar
1 cup margarine or butter, softened
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tarter
This Kitchenaide mixer is my favorite piece of kitchen equipment. I’ve had it for about 7 years now and it’s never given me a bit of trouble. I use it for baking, whipping cream, mixing dough for pizza, homemade pasta, and cookie dough.
Mix the powdered sugar, margarine, vanilla, almond extract and egg. Stir in remaining ingredients except the granulated sugar.
Cover and refrigerate for at least an hour.
Heat the oven to 375 degrees. Divide the dough into two halves. Roll each half about 3/16″ thick on lightly floured surface. Cut out the shapes desired, sprinkle with the granulated sugar (or bake plain and then you can add icing to them when they’re nice and warm). Place on a parchment paper lined baking sheet (it makes clean up a lot easier).
Bake until the edges are light brown, about 7-8 minutes.
This made about 24 cookies. My heart cookie cutter was about 3″ long.
The icing was made from 2 1/2 cups powdered sugar, 5-6 tablespoons water, and 1 good teaspoon of almond extract, and a few red food coloring drops, mixed thoroughly. Make sure to go easy on the food coloring if you want pink cookies.