Friday’s Flavors: Best Ever Sugar Cookies With Butter Frosting

Hey, Foodies! Happy Friday, and for those of you who celebrate, Merry Christmas!

I don’t think it’s a secret that I do a lot of cooking. But I used to do a lot of baking, too. I always had fresh chocolate chip cookies on hand, and never hesitated to whip up a batch of brownies, cupcakes, or a delectable cake whenever the whim arose.

Why the change? Well, you can’t eat like a kid forever. But more than that (because I’d probably still try), I stopped being able to handle sugar well. And when something feels bad, it makes sense to stop doing it, right?

But, where there’s a will, there’s a way.

I know I can no longer handle more than two bites of rich chocolate cake. More than a handful of M&Ms. More than just a dab of maple syrup on my waffles or pancakes. But I can still handle the absolute best cookie recipe I’ve ever met, in moderation of course. And the frosting? Enough can’t be said about it! Odes and sonnets, love poems of every kind have been written about this Butter Frosting! (I know – I’ve written them!)

I’m not exaggerating when I say that these are best described as addictive! Back when I was a choco-holic, I’d make an exception for these!

Growing up, my family would make these every Christmas, but they’re not just for the holidays! While I have Halloween and Easter themed cookie cutters, I also have many types of animal, sea creature, flower shapes and more!

I’m not going to lie – these take a lot of work. But they are SO worth the effort, every. Single. Time. What’s more? They get better with age!

Ingredients:

CHRISTMAS COOKIES

2 ½ cups flour                                                 1 ½ cups sugar

1 tsp. baking powder                                    2 eggs, well beaten

½ tsp. salt                                                        3 tsp. vanilla

1 cup shortening

Preparation:

Sift flour, measure; add baking powder and salt. Sift again. (Don’t try to short cut this step. I know it’s a pain, but sift the flour before you measure, then sift again!)

Cream shortening, add sugar gradually, beating until light. Add well beaten eggs one at a time and blend thoroughly. Add vanilla. (It’s very important that you add the eggs one at a time, blending well between them. I don’t know why but the cookies don’t come out the same if you add them both at once.)

Combine dry ingredients with the creamed mixture, mix thoroughly and chill for at least an hour.

PREHEAT oven to 400.

Roll as thin as possible on a lightly floured board and cut with cookie cutter. (Tip: I keep a small bowl of flour handy so I don’t contaminate the bag. Also, keep your rolling pin well floured.)

BAKE 6-10 minutes.

Allow to cool for a minute or two before carefully transferring to a cooling rack.

Ingredients:

BUTTER FROSTING

½ cup butter, set out to room temperature

1 lb. (3 ½ cups) Confectioner’s sugar

Pinch of salt

4 – 5 tbsp. liquid (hot water or milk)

1 tbsp. vanilla

food coloring

sprinkles and decorations as desired

Preparation:

Cream room temperature butter; add sugar gradually, stirring until well blended. (Eventually it’s going to look like straight sugar, just a little lumpier.)

Add salt. Stir in liquid a little at a time, adding just enough to give a good spreading consistency. Beat until fluffy; add vanilla or other flavoring.

Makes enough frosting for tops and sides of 2 9” layers, 3 8” layers, 2 dozen cup cakes, and the entirety of the above cookie recipe.

I put these in tins and give them to friends and family!

I cover a table with wax paper to make for easy cleanup. Portion frosting into containers (coffee cups work great) and mix desired colors using food coloring. Apply with dull butter knifes or utensil of choice. Add sprinkles, nonpareils, and whatever other decorations you want! Allow to dry thoroughly before storing.

I didn’t get too fancy decorating this year, but they still tasted fantastic!

If you try it, let me know how you like it! (And don’t say I didn’t warn you about your new addiction!)

Check back next Friday for another Foodie Flavor!

Ooh la, la ~ Creme Brulee

wp-image-545739601jpg.jpgI always have been, and always will be a chocolate girl. Chocolate is quite confident about our relationship – it knows it has nothing to worry about. Which is why I am free to share the love; a gingerbread cookie here, a fruit tart there, and never one to discriminate against my French friends, creme brulee.

wp-image-1797215491jpg.jpgThe problem with creme brulee is that it is most often found at expensive restaurants, where they charge a ridiculous amount of money for the two bites they serve you. Which is why I was so excited when I saw a creme brulee kit on the clearance aisle as TJ Maxx. Thank you, TJ Maxx. Thank you, all the people who saw the kit before me who didn’t buy it. And a final thanks to my husband, whose sweet tooth never complains when I try something new.

wp-image-1554265934jpg.jpgBefore I even picked the kit up off the shelf, I had Googled a recipe to see exactly how much work creating the dish would entail. It didn’t seem too hard, so I gave it a try. I used a recipe for Vanilla Creme Brulee as found in the NY Times, shown below.

wp-image-409279096jpg.jpgNotes on the recipe: I doubled the vanilla. I saved the egg whites in tupperware for breakfast the next morning. Beating until light means until the egg mixture becomes frothy – it takes about 10 minutes when whisking by hand. Also, I used the mini blowtorch in the kit to caramelize the sugar instead of the broiler, because, yeah, like I’m passing that up. It turned out terrific! The only thing I would do differently is to use a bigger blowtorch!

INGREDIENTS

  • 2 cups heavy or light cream, or half-and-half
  • 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
  • teaspoon salt
  • 5 egg yolks
  • ½ cup sugar, more for topping

PREPARATION

  1. Heat oven to 325 degrees. In a saucepan, combine cream, vanilla bean and salt and cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now.)
  2. In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes. Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple of days.
  3. When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours.

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