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Sunday, February 7, 2010

Cut-Out Sugar Cookies

Finding a good sugar cookie recipe is such a challenge! I have to say I was initially not going to post this recipe (Martha Stewart's), because we were not thrilled with the cookies last night when I made them. They seemed a bit dry and too crispy. However, today the cookies taste wonderful! They are moist and have good flavor. So, my recommendation is to make them a day ahead of when you want to eat them. The Butter Cream Frosting is perfect on top! Pictured below is my Valentine's Day version.

1/2 C butter
1 C sugar
1 egg
2 T brandy or milk
1/2 tsp vanilla
2 C flour
1/2 tsp salt
1/2 tsp baking powder

1.) Cream butter and sugar.
2.) Add in beaten egg, brandy or milk, and vanilla.
3.) Stir in dry ingredients. Mix well with electric mixer.
4.) Separate dough into two equal portions.
5.) Refrigerate dough for at least one hour.
6.) On a lightly floured surface, roll out dough to 1/8" thickness.
7.) Cut into desired shapes and place on greased cookie sheet.
8.) Bake at 350 F for 8-10 minutes. Do not overbake!
9.) Allow to cool on wire rack.
10.) Decorate as desired.

Makes about 2 dozen cookies.

Butter Cream Frosting

A perfect compliment to Cut-Out Sugar Cookies. This recipe also makes a good chocolate butter cream frosting by adding 1/3-3/4 C cocoa powder.

6 T butter, softened
2 2/3 C powdered sugar
1/3 C milk
1 tsp vanilla

1.) Cream butter.
2.) Alternately add in powdered sugar and milk.
3.) Mix until frosting is smooth.
4.) Add in vanilla and food coloring (if desired).

Makes enough for 3-4 dozen cookies or 1 cake.