The Dreaded Sugar Cookie!
Yes, I said it “Sugar Cookies are a pain in the a$$!” They’re fickle, odd little things; if you cook them too long they taste like burnt hair smells, and if you don’t mix them good enough they’re as dry as the volleyball court at Babe’s of Carytown in the middle of July. But here’s a recipe from my family’s collection that seems to work out for me!
1/2 cup butter
1 cup sugar
1 tablespoon milk
2 teaspoons baking powder
2 cups flour
1 teaspoon vanilla
Mix together butter and sugar. Beat in eggs, one at a time and beating after each addition. Sift flour and baking powder.
Add half of the flour mixture, stir in milk and vanilla, then the remaining flour mixture. Mix only until combined.
Wrap mixture in plastic wrap and refrigerate for 2 hours or more before rolling out 1/4-inch thick on a lightly floured work surface. Cut into shapes.
Sprinkle with sugar, cinnamon sugar or grated nuts, if desired.
Bake in a preheated 375°F oven for 10 to 15 minutes or until lightly golden on edges of cookies (depends on size). Decrease oven temperature if cookies are browning too quickly.
Tips: Flour absorbs more or less liquid at different times of the year or due to humidity or type or quality of the flour. You may need to adjust by adding more flour than is called for (or more liquid) to get the right consistency of dough for easy rolling. A general rule in all baking is to add a few tablespoons of flour at a time when your recipe is too sticky, or a few teaspoons water when your mixture is too dry or crumbly, until your mixture is just right for what you’re making.
Keep in mind that adding more flour will make a heavier and drier cookie, so add flour sparingly, only if needed. After refrigeration, more flour is absorbed and this can help make rolling out easier, too, which is why cookie dough is often refrigerated.
You can adjust the taste of the cookie dough as you prefer it; you may want to substitute lemon or orange flavoring for the vanilla extract, or various kinds of flavored liqueurs. Some vanilla brands bake off and leave behind little flavor; if you’re using one of these, or old vanilla, you may want to add 2 tsp. instead; you be the judge. Never use artificial vanilla – use only good quality brands.
Like I said sugar cookies can be rough, so it you’re not willing to do a little trial and error…rely on the pre-done Pillsbury stuff. And as always, don’t blame me if you screw up, I can’t hold your freakin’ hand! Merry Christmas, Happy Holidays…falalala and all that crap!
A girl on the go, with far too much on her plate-Natasha doesn’t have time to beat around the bush…but she will stop to smell the roses and maybe put a few in her hair.
After a night at a drag show in Omaha, Nebraska, Marine Ryan Langenegger and his two gay friends (one in drag) were having a late night snack at a local bar. But before long, the 3 were verbally assaulted and followed outside the establishment. Lagenegger, who identifies as straight, then told the strangers he and his [...]October 31, 2013
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