First thing I’m going to say is this; I love Sur La Table. I mean, how could you not? A whole store devoted to cooking and baking….every time we go downtown I drag my family in there, and maybe buy one thing. But I just like to look around.
But, the last time we were down there, I had this gift certificate burning a hole in my wallet, right? And I needed a citrus reamer (the things that you use to juice a lemon or orange, you know, the ones where you stick it in the half of the fruit and twist it until everything falls into a bowl), so I thought, why not get it now? But there’s also this cookie cutter I’ve wanted to get for a while, but, of course, every single time we’re down there, they don’t have the stupid cookie cutter!
I told myself this would be the time. But I dug through, and couldn’t find that little hummingbird cookie cutter anywhere. I was about to give up when my mom noticed all the cookie cutters where on sale for $0.79. So, what was I supposed to do? I dug through the holder thing again until I found some I liked. I ended up with a dove, a dachshund, and a strawberry cookie cutter. And I like ’em.
And, with three brand new cookie cutters and a sugar cookie recipe I’ve been meaning to try, what do you think I’m going to do? I made the cookies!
The dough (I’ll give you the link in a sec) is nice, isn’t too sticky, and doesn’t flatten in the oven. The whole thing took me about an hour and twenty minutes…and mostly that was because there were two other projects going on in the kitchen at the same time. Also, we don’t have a small kitchen, but it’s not huge either, and with most of the counter space being taken up by a crock pot and several cutting boards, it does get a bit crowded.
The cookies bake pretty fast, and cooled quickly. Here’s a picture of them before they’re frosted.
If you think they’re cute right now, wait until after they’re frosted! I made these a bit thicker than the normal sugar cookie so they’re more chewy than crunchy, but I prefer that. They baked for about twelve to fifteen minutes. I at first put them in for six minutes, then in two-minute increments until they where still soft but not mushy. Then I let them cool on the pans for three minutes.
Here’s a picture of one frosted:
Cute, huh? I was intending to put green sprinkles at the top to look like stems, but they weren’t cooperating with me. I eventually gave up and just tossed them at the top half and hoped they landed where I wanted them to.
Also, I figured out a trick! First, wrap a cutting board in wax- not parchment! -paper. Tape it tightly around it and measure the ingredients out on that. If there’s anything on the board, brush it off over the sink, then roll the cookies out on that. After the cookies come out of the oven, but the cooling racks on there, too.
Finally, frost the cookies, put them on the first rack so the wax-paper covered cutting board catches any drips, then add a second rack, and put on a piece of wax paper on that. Then add a third rack and frost the cookies, so when they drip, the wax-paper covered tray catches the drips, instead of landing on the other cookies!
Here’s a picture:
See what I mean? Makes clean-up super easy. I salute you, wax paper, parchment paper, and siloplats, for making my clean-up ten times easier!
Here’s the cookie recipe: http://makebakecelebrate.com/lets-talk-about-rolled-sugar-cookies/. For some reason, it doesn’t have the oven temp, but I just baked them at 350 and they turned out fine.
Anyways, I have to go…but really fast, to make the frosting you just whisk powdered sugar and milk until you get the consistency you want.
Happy sugar cookie baking! And good luck.
Confections & Creations 