For me, the best gifts are homemade gifts. It's not that I'm so rich I can go out an buy myself anything I want, but a homemade gift has no price, it's priceless. So when allrecipes.com put together a list of the top 20 gifts to give for a #HomemadeHoliday,
I jumped onboard.
I absolutely adore sugar cookies, so my first choice was
The Best Rolled Sugar Cookies
submitted by Jill Saunders. The first thing I do when I find a recipe on allrecipes.com that I want to try is check out the reviews. I don't just look to see whether people are liking or disliking the recipe, I check to see
if people are making any adjustments, and what they are, and whether they sound good to me. Then I adjust the recipe to fit my own tastes, according to both the original recipe and the review suggestions to come up with my own version of the recipe. The main
reason I do this is to suit my personal tastes, and those of my family. It's the reason why I love a recipe site where so many people leave their input, so that I can get ideas for adjustments that will be good for us.
For this recipe I did make a few adjustments, noted in the recipe below.
I started the recipe, as I always do with almost any cookie recipe, by creaming the butter and sugar. This is where the first adjustment came in. I added an extra CUP of sugar. You read right, and extra cup. Nothing was effected but the flavor, I like
my sugar cookies to be sweet, like sugar. Many of the reviews said that the original recipe was not sweet enough, so I bumped up the sugar. Next I added flavoring, here was where I made the second adjustment, I added almond flavoring as well as vanilla,
about 1/2 tsp., it just tastes yummy. You don't even really notice that it's there, you just know that there's something extra yummy about the flavor. Use it or don't, your choice. And the final step of the mixing process is mixing in the dry ingredients,
just until combined. It did seem like there was too much dry, buy once it's fully combined and has a chance to chill, everything is just right.
I actually made this a few days before I planned to use it, so it chilled for a couple days. It was quite hard when I took it out of the refrigerator so I had to use some elbow grease to roll it out. Once it had warmed a little it was a little easier.
Here is where I made another adjustment, suggested by another reviewer. I rolled the dough using sugar rather than flour to prevent sticking. I did this because, as I mentioned, the dough seemed to have plenty of dry ingredients and I didn't want to add
more, it worked out perfectly.
Can you see the difference? Both ways work well, but like I said, the sugar method was great for the sugar cookies since they were already plenty dry.
Next I rolled and cut the cookies. My son helped me. I like to leave cutters in the dough so that I don't accidently overlap them.
I baked them on a parchment lined cookie sheet and put them in an air tight container for the next day to decorate.
I used the same
that I used for the Gingerbread Village. I just added regular food coloring to make red, green, yellow, blue, black, and left some white. My girls experimented with mixing some to make orange and purple, and I mixed green and red to make a
pretty brown for the gingerbread men. We had lots of fun. (My 7 year old went overboard with sprinkles, but what 7 year old wouldn't)?
Total time: 4 hours 40 mins
This is a delicious sugar cookies recipe inspired by The Best Rolled Sugar Cookies on allrecipes.com and the reviews left by members. Thank you Jill Saunders and allrecipes.com members!
1 1/2 cups butter
3 cups white sugar
1 tsp. vanilla extract
1/2 tsp. almond extract
5 cups all purpose flour
2 tsp. baking powder
1 tsp. salt
Preheat oven to 400° Fahrenheit.
In a large bowl or the bowl of your stand mixer, cream butter and sugar. Add eggs, one at a time until each is mixed in. Add extracts and mix until combined.
In a seperate bowl combine remaining dry ingredients.
Fold cream mixture into flour mixture until just combined (may be very dry, this is OK).
Chill for at least 2 hours.
When dough is fully chilled, prepare a surface for rolling by spreading granulated sugar on surface.
Remove a workable portion of dough to the surface, press flat and sprinkle surface with granulated sugar before rolling. Roll to about 1/2-1/4 inch thick (thicker cookies will be softer, thinner will be crispier).
Place cookies on a cookie sheet covered with parchment paper or sprayed with non-stick cooking spray, spacing cookies so that they don't touch and have a little room to rise.
Bake for 6-8 minutes, or until just browning around edges (smaller shapes will bake faster, larger will take longer).
Remove cookies to a cooling rack and allow to cool completely.
Store in an air-tight container until ready to eat or decorate.
Decorate with [url href="http://mommasangelbaby.com/a-gingerbread-village-part-2-making-royal-icing/" target="_blank"]Royal Icing[/url] or decoration of choice.
What do you do for a #HomemadeHoliday?
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