Sugar Cookie Love
I have an extraordinary amount of patience for cooking and baking. Technology not so much. Cooking and baking give me a sense of accomplishment and well-being that never EVER happens with technology which then becomes counter-intuitive and awkward. It always feels like I’ve met my match in some way, don’t know the secret password/handshake or someone is yelling, “put up yer dukes and fight!” That’s when I call in the Big Gun: my very own personal IT department. I’m damn lucky.
Rob is not only a techno whiz kid, but can also explain it to the common man or in my case, woman. He can also let me drive (but I don’t want to!) while he’s explaining and that helps me a bit further along every time. I do dig my heels in and would love to just let him do it, but after some gentle coaxing, my balled up fists relax enough to give it another go. At least it gets me back to what I like to do best without the “put up your dukes” part. That’s how I’m here in the first place: Rob.
So, in addition to saying, “Thank You!”, “I Love You!” and “You’re a Genius!”, today I’m baking these sugar cookies with TONS of love for my husband, Love Of My Life, biggest fan and IT department extraordinaire.
Makes about 24 – a perfect small batch that can be smaller depending on the size of the cookie cutters!
- 6 Tablespoons soft, unsalted butter
- 1/2 Cup superfine sugar (whiz granulated sugar in a food processor if you don’t have superfine on hand)
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 1/2 Cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
Preheat the oven to 350 degrees.
Cream the butter and sugar, then add the egg and vanilla. In another bowl, combine the flour, baking powder and salt. Add the dry ingredients to the creamed mixture and combine. Form into a ball, press down into a fat disc, wrap in plastic wrap and let rest in the fridge for at least 1 hour.
Sprinkle your work surface with a light dusting of flour, place the dough disc on it and dust with a little more flour. Roll out the dough to about 1/4 inch thickness – not too thin. Cut into shapes and place on baking sheets lined with parchment. Sprinkle with colored sugar.
Bake for 8 – 12 minutes or until edges are a light golden and tops are still soft and look barely done. If you like them crispy, bake until a darker golden.
Inspired by Nigella Lawson’s Cut-Out Cookies