One of my favorite things about Christmas is the baking. Several years ago, I started baking for our neighbors. People we almost never talked to. From the moment they got the cookies to the moment they got the cookies, even the crabbiest folks turned nice.
I've always found sugar bridges almost any gap.
Sugar cookies are by far my favorite. Even though I try not to eat flour (it's gotten progressively more difficult this past two months), three members of my family have no yeast/wheat or gluten issues so I convinced myself I was making these for them. Plus, I wanted to bake with Sophia and these were the perfect first recipe to try!
I usually use the Ethel's sugar cookie recipe from the good old Betty Crocker Cooky Book (she spells cookie that way, not me. Silly Betty.)
But, I've baked LOTS of the cookies in it so when I saw this guy:
at my local Sunflower Market, I knew I had to have it in all it's colorful goodness. I want to try every recipe in this bad boy. Seriously. I don't want to eat them. I want to give them away. Spread cheer and all that holly jolly jazz.
Anyway, this "Melt-in-your-mouth sugar cookies" recipe is to die for. For people who love sugar cookies but don't have time (this week) to do all the cut outs. (We're saving that for when we go to my mom's!)
I can personally tell you they really DO melt in your mouth. And I have no shame in telling you that three or four have melted in mine over the course of the week. They have a distinctly different taste than rolled sugar cookies and I think you will love them!
Yesterday, Adam asked me to make them again. (He doesn't usually like sugar cookies because he--get this--doesn't like frosting! What is wrong with him?) Since Sophia helped me the first time, I REALLY set her loose and let her make this batch. I LOVE that she's learning to bake and cook at her age...and she did a GREAT job.
I mean look at these! mmmm....
So I didn't take step by step Pioneer Woman snapshots because really I wasn't in the kitchen the whole time, but they're so easy you won't need them. Recipe is below. Enjoy!
Prep: 30 minutes
Bake: 12 minutes per batch (I did 11. They were perfect.)
Oven: 300 degrees
- 1/2 cup butter, softened
- 1/2 cup shortening
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/8 teaspoon salt
- 3 egg yolks
- 1/2 teaspoon vanilla
- 1-3/4 cups all-purpose flour
1. Preheat oven to 300 degrees F. In a large mixing bowl, beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, cream of tartar, and salt. Beat mixture until combined, scraping sides of bowl occasionally. Beat in egg yolks and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
2. Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets.
3. Bake in the preheated oven for 12 to 14 minutes or until edges are set; do not let edges brown. Cool cookies for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.
To Store: (Who are we kidding? They won't be around long enough to store!) Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Question for YOU: What do you love to bake every year?