sugar cookies and quick icing

cookies, frosting, sprinkles ... oh, my!

Back when our oldest boys were babies, my DF (dear friend), Noelle, and I used to have weekly play-dates (for mommies and sons).  We loved to watch the boys in all stages with a devotion only first time parents can truly appreciate. We both love the holidays and simply could not wait until these boys were old enough to participate in holiday preparations and traditions.  Once they were old enough to sit up at a table and fling food on a spoon - we had them decorating Christmas cookies.  We were determined!  Our two favorite types were sugar cookies - where they could ice and sprinkle to their hearts' content - and chocolate chip oatmeal cookies - that they would drizzle with melted chocolate.  Messy, yummy fun.  Definitely some Kodak moments!

I think Land O' Lakes published this wonderful sugar cookie recipe on boxes of their unsalted butter more than ten years ago and my adaptation is still our go-to for Christmas (and St. Valentine's, and St. Patrick's and Easter ... ).  I often keep dough in the freezer to bake in small batches throughout the season. They are yummy plain, special with sprinkles and a great project for decorating during the holidays. Here is my take and some pictures of our recent works.


Classic Sugar Cookies
adapted from Land O'Lakes

my microplane makes fine zest;
blends nicely into the dough

Ingredients:
2 sticks of butter (1 cup), softened to room temperature
1 c sugar
1 egg
1 orange, zested and juiced
1 t vanilla
2 1/2 c flour
1 t baking powder

Directions:


Make the dough:
1. Combine the butter and sugar.  I use our standing mixer and beat till light and fluffy, approximately 2 minutes.  Then add the egg and incorporate.  I scrape down the sides and add the orange juice, zest and vanilla.

2.  In a large bowl combine the flour and baking powder.  I whisk and then slowly add it  into the wet ingredients.

3.  Dump the dough onto a clean counter or large cutting board covered with plastic wrap.  I then divide into thirds or fourths, wrap each in plastic wrap.  Refrigerate at least 3 hours or overnight.  I put mine in the freezer and use as needed.  I have used dough stored up to two months with success.

Cut & Bake:
1. Thaw dough overnight in the refrigerator if necessary.  Preheat oven to 350 degrees.

2.  Roll out on a floured surface. To keep mess to a minimum, you can roll out the dough between two pieces of plastic wrap or wax paper.  We like it to be just under 1/4" thick for cutting.

3.  We have used a variety of sized cutters - mostly 3" but sometimes as small as 2".  I just check the cookies often - starting at 4-6 minutes depending on your oven.

4.  Remove when the top is no longer shiny (damp dough has a slight sheen to it) or when the edges just start to brown (ever so slightly).

5.  Leave on drying rack until completely cool.  Frost to your heart's content!

love our one eyed snowman!

Frosting: 
This easy frosting dries quickly. 


1.  Combine 1 lb confectioner's sugar, 1 T lemon juice, 1/4-1/3 c water in a bowl. A plastic funnel made quick work of putting plain white in a tube then some custom colors into smaller tubes.  Adjust the water as needed for fluidity.

cookie celebration: a visit with Germain Lawrence

is there anything more inspiring than a blank slate?

I love the way food preparations make conversation easy, bringing generations and people from all walks of life closer together.  Yesterday, I shared a holiday moment with some very brave and artistic girls who reside at Germain Lawrence, a unique facility that treats girls in crisis.

Much gratitude to Stephanie Terry and Karina Nolasco for yesterday ... and for the connections they have facilitated between women in our community and the staff and residents at Germain Lawrence.  It is a miraculous thing indeed.  And isn't that what this time of year is all about?  Enjoy a creative moment with people you love - the holiday spirit will flow!

Recipe for a Cookie Celebration

2 Stations:
  I- decorating already baked cookies; accommodating up to 4 rollers
  II- rolling out cookie dough and cutting into shapes

For Station I:
3-4 Rolling Pins
6-8 discs of pre-made batter, rolled between sheets of saran wrap
6-8 Cookie Cutters - faves from yesterday: gingerbread person, trees, flower, star, angel
+ extra batter waiting in a bowl (just in case)

For Station II:
Frosting; white (tons, please), red & green
Food Dyes; for custom colors
Plastic Knives; for spreading
Frosting Pens; white, red, green
Sprinkles; red, green, blue, white or silver balls
Plates for each artist to contain their work

Trays for allowing the designs to set
Boxes or bags for cookies to travel.

Directions:
Add holiday music, 'Eager Participants' and a holiday memory is in the making. Our two stations and 4 long tables connected end-to-end served more than a dozen people at a time. Be brave - make a happy mess!

the girls will be bringing cookie packages
to homes in their neighborhood this year

gingerbread construction (prep time!)

Trader Joes' Kit - so easy to assemble!

Four cousins (with some assistance) tackled their gingerbread houses with great enthusiasm.  You may recall that this year's kits are from Trader Joe's and they were the easiest I've ever assembled.  This amazing kit has holes positioned to make assembly puzzle-like - a must for those who are deterred by the frustration of collapsing walls and chimneys. We put all the candy out on display and each 'artist' collected supplies on paper plates for construction. Aunt Terry's quick recipe for icing follows - great for inspired architects who need more than the kit supplies. 

whipping up an extra batch of icing

Gingerbread House Icing

- courtesy Aunt Terry

Ingredients:

2 egg whites

1/8 t cream of tartar

3 c powdered sugar

1-2 t water or lemon juice

Directions:

Beat till a smooth, icing forms.  She uses her hand mixer - add extra liquid to thin if needed.

Inspiration links:

~ National Gingerbread House Competition

~ Gingerbread House Contests and Displays in your area

~ Grandfather sharing his passion for gingerbread building

Our assembly line ...

Product Parade: Gingerbread Houses

Trader Joe's Gingerbread House Kits

I confess to loving a good and messy craft every once in awhile.  And why not at the holidays?   When our kids were little, they received gingerbread house kits from family friends (Thanks Noelle & Marjorie!) and so began an annual tradition of decorating gingerbread houses in our family.  One year it was a train (yikes - luckily Aunt Deb was around to help put that together!) and other years we purchased homemade kits through a local charity. 

This year we'll be decorating kits with cousins on the Friday after Thanksgiving and I snapped up four kits at Trader Joe's today. These adorable little ski chalet kits were only $7.99 a piece.  I understand the icing will take a little work - but extra icing is a must for this lavish crew. And although the kits include candy - we always add generously from a host of favorites and the occasional leftover from Halloween.  I think these kits will be perfect for a group - charming enough to inspire some creativity but small enough to finish in an afternoon.  We'll be sure to post some pics of the process and their masterpieces!