It's Time to Get My Cookie On

Now that my class is finally over (hallelujah- no more homework for the rest of the year), it is time to bake some Christmas cheer. Hubby has been bugging me since Thanksgiving to bake him some cookies and I am finally ready to give it a go.

Here's what's on the docket:

• Sugar cut-out cookies (this was Hubby's request)

• Kolasky (these are a tradition in my bohemian family)

• Cranberry thumbprint cookies (have I ever told you I love, love, love cranberries?)
  

• Peanuttier blossom cookies- these are like peanut butter blossoms, but instead of using a Hershey's kiss in the center, I use a Reese's peanut butter cup instead

I am so excited to start busting out these cookies. Before I do though, I want to share my simple sugar cookie recipe with you. This is always a tried and true favorite. Enjoy and happy baking (or buying for those of you who are baking challenged or just too plum tired to make such a mess in the kitchen).

This SUGAR COOKIE RECIPE makes 2 dozen cookies~

What you'll need to make it happen:

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 cup (1 stick) unsalted butter
• 1 cup sugar
• 1 large egg, lightly beaten
• 2 tablespoons brandy (that's right!), or milk
• 1/2 teaspoon pure vanilla extract
• Royal Icing for the sugar cookies (this is optional of course)

Here are the all-important directions:

1. Whisk together the flour, salt, and baking powder in a medium bowl; then set it aside. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar; mix until light and fluffy. With mixer running, add an egg, the brandy (or milk), and the vanilla; mix until well combined. With the mixer on low, slowly add the reserved flour mixture. Mix this until it is just combined.
2. Transfer the dough to a work surface. Shape the dough into 2 discs and then cover with plastic wrap. Refrigerate for at least 1 hour.
3. Preheat the oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper; set aside.
4. On a lightly floured work surface, roll out the dough to 1/8-inch thickness. Cut the dough into your desired shapes, and transfer to prepared baking sheets, leaving an inch in between each cookie. Leftover dough can be rolled and cut once more. Bake until the cookies are lightly golden, which will take about 10 minutes; do not allow the cookies to brown. Transfer them to wire racks to cool.
5. Once the cookies are cool, you can have fun decorating them with royal icing, which is of course optional because they are fabulous without it as well.

To make royal icing, I usually use the following recipe, which makes 2 1/3 cups~

Ingredients needed:

• 1 box confectioners' sugar (1 pound)
• 5 tablespoons meringue powder (this is especially good if you have young kids, are pregnant, or have a comprised immune system), or 2 large egg whites (if you are none of the aforementioned)

Directions for the icing:

In the bowl of an electric mixer fitted with a paddle attachment, combine the sugar and meringue powder (or egg whites). Mixing on low speed, adding a measly 1/2 cup water. For a thinner consistency, which is usually used for flooding, add more water. To obtain a thicker consistency, which is generally used for outlining and adding details- mix until the icing holds a "ribbonlike" trail on the surface of the mixture for 5 seconds when you raise the paddle.