Skip to main content

Aunt Tiffy's Sugar Cookies

NOTE: This is NOT my recipe. This was given to me, by my cousin Tiffany, cookie-maker extraordinaire.

We had gone to a baby shower for my cousin M - Tiffany's sister -  this past weekend and the favors were these cute-as-a-button sugar cookies. There are tons of sugar cookies that are pretty but taste like, well, cardboard. 

As the boys munched on these, they insisted that we send Tiff an email and get her recipe because - and I quote - "these are the BEST sugar cookies we've ever had." So, I emailed. And she shared.

Aunt Tiffy's Sugar Cookies
- 2 3/4 C flour
- 1 t baking powder
- 1 t salt
- 3/4 C butter, softened
- 1 C sugar
- 2 eggs
- 1 t vanilla extract

Sift together flour, baking powder, and salt, set aside in a bowl.  Beat butter and sugar until creamy.  Add eggs and vanilla and mix.  Gradually add flour mixture.  Mix completely.  Chill dough for about 2 hours.  (You can keep the dough in the fridge for about a week, or freeze for longer.  I usually wrap it with plastic wrap and put them in a Ziplock.)  Roll and shape, using flour to prevent sticking.  Place on greased baking sheet.  Bake at 400F for 9-11 minutes (depends on size of cookies).

Royal Icing
- 3 3/4 cup powdered sugar
- 4 tbsp meringue powder
- gel food coloring (I use Wilton, but Jennifer suggested Americolor)
- add water to desired consistency (I used about 3/4 cup of water)  Add water a little at a time, because it's easy to add water to thick icing, but difficult to add more powdered sugar to watery icing.

Very important - Lessons Learned..."I learned not to add too much gel coloring, as it may change the texture of the icing.  It was easy for the baby shower, because the light pastel color requires only a few drops of coloring and is very "baby" but if you want a dark color, like black, I read that people recommend using powder for coloring.  Also, do not mix it to fast, as that will cause small bubbles to form, which you'll have to pop after spreading, otherwise the bubbles will leave gaps in your hardened icing.  Also, toothpicks are recommended to spread the icing.  Mom and I found that popsicle sticks work better for spreading, toothpicks work great if you're making patterns." 

And she recommended this site for tips and techniques. Thanks, Tiff! We'll give these a shot one of these days. Dylan would not relinquish the box of cookies. See!

Comments

  1. I agree. Not a big fan of most sugar cookies. These look beautiful and the boys' votes have me convinced.

    ReplyDelete
    Replies
    1. They were soft yet had a nice bite and the vanilla was perfect - not too cloying. They were definitely the best sugar cookies I've ever had.

      Delete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P