When she wants to bake, I no longer have to tell her, “I don’t have time.”
When she gets decorator gel all over my counter or slings icing from here to kingdom come, I just look around and think, “I wish my mom would have not cared about the messes that were made in the kitchen.” I just smile at her, shake my head and thank God that she loves to cook. I overlook the mess because I want her to understand that life does not have to be perfect.
She is an artist by heart. It is her passion. It shows in everything she does–even her sugar cookies! Thanks to Hershey and all the stuff they sent me, we were able to get in the kitchen and bake another batch of Christmas cookies, which she is taking to a friends house tomorrow.
Here is the recipe that we used for these yummy cookies!
- 1 1/2 cups white sugar
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- Combine the flour with the baking powder, baking soda, salt and nutmeg.
- In a large bowl: beat 1 egg with 1 cup softened butter or margarine until light and fluffy. At low speed of an electric mixer add 1 teaspoon vanilla and the flour mixture. Mix until combined, using hands if necessary. Cover dough and refrigerate for several hours or overnight. Remove dough from the refrigerator. Preheat oven to 375 degrees. Roll chilled dough out on a lightly floured surface to 1/8 inch thick. Cut dough into desired shapes. Place on an ungreased cookie sheet and bake at 375 degrees for 10 to 12 minutes.
- 1 cup confectioners’ sugar
- 1 tablespoon milk
- 2 teaspoons light corn syrup
- 1/4 teaspoon almond or vanilla extract
- assorted food coloring
- In a small bowl, stir together confectioners’ sugar and milk until smooth. Beat in corn syrup and extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
- Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, use a pastry bag, or paint them with a brush.