Tuesday, December 19, 2006
C is for Cookie.
One more post for today--the challenge at Two Peas is to blog about your favorite Christmas cookie.
I love cut-out sugar cookies, but they have to taste GOOD, not cardboard-y.
For years I made my mom's stand-by Betty Crocker cookbook recipe, which is good and tastes like home...but then five or six years ago, a friend shared her tried-and-true recipe with me.
Eva's Sugar Cookies
2 cups butter or margarine, softened
2 cups granulated sugar
2 teaspoons vanilla extract
1 teaspoon almond extract
6 cups flour
1 teaspoon baking soda
In a large bowl, cream butter and sugar. Beat in eggs and vanilla and almond extracts until light and fluffy. In another large bowl, combine flour and baking soda. Gradually stir flour mixture into butter and sugar mixture until blended. Chill for one hour, then roll out on a floured board and cut into shapes. Bake at 350 degrees on lightly greased (or parchment-lined) baking sheets for 8-10 minutes, until light golden brown. Makes 12 dozen cookies.
It's the almond extract that makes the difference here--these are some delicious cookies. The last time I made them, they never made it to the frosting stage--Todd and I devoured them all plain! But when I do manage to get them frosted, I usually add a drop of almond extract to the frosting, too. I just use whatever generic white frosting recipe is in my Better Homes and Gardens cookbook.
Mmmm...now I'm craving some!