10.30.2010

Never Too Early

It is never too early for Christmas.  Yes, I self-admittedly am one of those people.  One of those people that calls into my local radio station voting yes for Christmas music BEFORE Thanksgiving. One of those people that will start to pull out the Christmas decor on November 1st.  I am also one of those that goes through a temporary depression for about a week after putting the decor neatly back into their boxes and up into the attic.  (My tummy hurts to think of that sad, sad day.)

Last week I was asked to bring a dessert for a birthday celebration at work- there wasn't any preference whether it was some kind of cake or cobbler, cookies, or pie.  It didn't matter, they (my co-workers) just wanted to try my food/dessert.  Being that I was preparing this dessert on a weeknight- I immeadiately went for something simple- the cookie.  I'm a big fan of cookies.  There are a lot of desserts that I've, well- for lack of a better word- out-grown?  I used to love sweets and desserts, but I've grown into a preference of having the extra portion of mashed potatoes and another dinner roll  rather than having a a slice of cake.  This is true for most of the time- except for during Christmas when my mom makes her Butter Drop Sugar Cookies.  Did I mention they were ICED sugar cookies?  I love them.  One of my favorite holiday memories- Santa has enjoyed them year after year, and still to this day.  So- since I wasn't making a cake for this birthday girl, I decided to make these cookies- extra special iced sugar cookies.  Its not too early for these yummy things.  I wanted to share the recipe, allowing you a taste of the yumminess for yourself.
INGREDIENTS:
Cookies:
2/3 cup white shortening
2/3 cup butter
1 1/2 cups white sugar
2 whole eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon butter extract
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

ButterCream Icing:
1 cup white shortening
4 tablespoons salted butter, softened
1 teaspoon butter extract
1/2 teaspoon vanilla extract
8-9 teaspoons water
1 pound pure confectioner's sugar (powdered sugar)
Food coloring of choice (optional)
Seasonal SPRINKLES!

DIRECTIONS:
Cookies:
Preheat oven to 350 degrees. In a medium bowl, cream together the butter, shortening and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together. Roll dough into walnut sized balls and place them on an unprepared cookie sheet, about 2 inches apart.
Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks.

For Icing:
Cream shortening, butter, extracts, and water.  Add confectioner's sugar and mix on medium speed until ingredients have been thoroughly mixed together.  Blend an additional minute or so, until creamy.  Makes 2.5 cups.  If adding color- blend in food coloring of choice, mixing well until no color streaks remain. 

Needless to say,  I came home with nothing but cookie crumbs..So delicious and will be making them again, and again.  Hopefully you will share the love with these bad boys- creating an (early) Christmas tradition of your own :)

1 comment:

olsonpitcrew said...

OH. MY. GOODNESS. what heavenly cookies! Made them yesterday and i will never make another sugar cookie recipe again. Thanks for posting this (although my hips don't)! :)

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