Tuesday, October 26, 2010

Soft Sugar Cookies for Brooklyn

Being a grandma is one of the absolute best things in the world.  Case in point, here it is Tuesday and we get to meet the kids at a pumpkin patch after work today.  Seeing your granddaughter midweek like this truly is priceless.

So it got me to thinking – I truly believe that being together and doing things together are what memories are made of.  Time spent with her and all my family absolutely warms my heart.

BUT…wouldn’t it be EVEN BETTER if I enhanced that time a bit?  I mean, I AM a grandma after all.

So I decided she needed some fall sugar cookies to make the event even sweeter.  I looked at the cookie recipes and ideas I had saved on my computer and decided I’m not quite ready to take the “serious decorated” cookie plunge yet. 



The recipe I chose said on her blog that these are her husband’s favorite cookie.  Good enough endorsement for me!  They did turn out wonderful and reminded me very much of the pink frosted cookies you can buy at Walmart.  I will say that I’ll continue looking at recipes though because using Crisco didn’t excite me.  But the flavor sure did!   :D


Runny Frosting

One word on the frosting – don’t make it too runny….ask me how I know.   After this I added more powdered sugar.  ;)


Fall Cookies

recipe from Nursery Rhymes & Sweet Times

3/4 cup sugar
2/3 cup Crisco (I buy the sticks, so much easier – and use the butter flavor Crisco)
1 egg
1 tsp vanilla
4 tsp milk
1 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt

In a large bowl cream together Crisco, sugar and vanilla. Add egg and milk, beat until light and fluffy.  In another bowl sift together flour, baking powder and salt.  Add to sugar mixture 1/3 at a time until mixed together.

Scoop onto parchment paper lined cookie sheets using a small cookie scoop.  Bake at 375 for about 10 minutes.  I baked mine until the edges were ever so barely browned.

Let cool for a minute on the cookie sheet, then move to a wire cooling rack.  Frost cookies when they have thoroughly cooled.


2 cups powdered sugar
1/4 cup milk

Add just under 1/4 cup milk to the powdered sugar in a bowl.  Beat until smooth, adding more milk or sugar to get desired consistency.  Add food color and spoon on to the top of the cookies.  Top with sprinkles while frosting is still wet, then leave on plates or wire cooling racks until frosting sets.

This recipe made 22 cookies using my cookie scoop.


** Linking to Tasty Tuesday

1 comment:

Kendra @ Domestic Princess in Training said...

Yum...these look devine!

Kendra "Domestic Princess in Training"