Thanksgiving turned out fantastically. Again we had TONS of food, not really due to our own prolific-ness, but that of E’s father who is a very good cook. He even made a smoked turkey breast (I know!)
We’re hosting Thanksgiving again this year and although we’ve attempted to simplify things, I’m not SO sure we’ve really succeeded in that. We are delegating some things: rolls, sweet potatoes, mashed potatoes, apple pie, appetizers, but we’re handling the heavy hitters. Here’s what I have in mind: Continue reading
Edward’s dad loves these cookies, particularly when they’re covered in a colorful glaze of powdered sugar icing. I forgot to take a picture of these guys once they were decorated for some reason so use your imagination. Here’s a picture of the icing production, if it helps:
- 1/2 cup butter- softened
- 2/3 cup sugar
- 1 egg
- 1/2 teaspoon vanilla
- 2 cup white flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2-3 Tablespoons milk
What you do:
- Cream butter and sugar together until nice and creamy– depending on your mixer, I mix mine for about 5 minute. Meanwhile, in a separate bowl combine the dry ingredients and set aside.
- Add egg to the butter mixture and beat well
- Add vanilla
- Add the dry ingredients alternately with the milk– alternating about 3/4 c. of dry then 1 T. milk until it’s all gone.
- Mold the dough into a ball, then cover in plastic wrap and refrigerate for at least an hour (but over night is fine too)
- After it’s chilled, set the oven to 375 degrees.
- Place a little bit of flour on a flat surface and roll out the dough until it’s about 1/4-1/8th of an inch thick.
- Dip your cookie cutters into a bit of flour, then cut our your cookies and place on an ungreased cookie sheet. Place the cookies about a half and inch apart on the sheet.
- Bake until golden brown for about 7-10 minutes depending on the size of the cookies you cut.
- Remove from the cookies sheet and let cool on a wire wrack before icing.
- Eat with coffee or tea!