Cookies With a Two Year Old

To quote that 2 year old: "What a mess!" I frosted, he sprinkled. I did not get a picture of all the orange sugar dumped out.

This is a sturdy sugar cookie. How is that for a description? If you don't overcook them or I should say slightly undercook them, they are soft. There, that is better-soft sugar cookie.

Ultimate Sugar Cookies
from Crisco

6 dozen cookies

1 cup Butter-flavored Crisco (or 3/4 cup plain shortening and 1 1/2 t. butter flavor)
1 cup granulated sugar
1 large egg
2 T. milk
1 tsp vanilla
3 cups all-purpose flour
1-1/2 tsp baking powder
1/2 tsp salt
Colored decorations: Granulated sugar, colored sugar crystals, frosting or assorted candies

Beat shortening and sugar in large bowl, with an electric mixer at medium speed until smooth and creamy. Beat in egg, milk and vanilla until well blended.

Combine flour, baking powder and salt in medium bowl. Gradually add flour mixture to shortening mixture at low speed until well blended. Wrap dough in plastic wrap; refrigerate 1 hour for easier handling.

Heat oven to 375ºF. Roll 1/3 of dough at a time on lightly floured surface to 1/8-inch thickness. Cut dough with 2 to 3-inch floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Sprinkle with sugar, if desired.

Bake 5 to 9 minutes or until edges just begin to brown. Cool 2 minutes on baking sheet. Transfer cookies to cooling rack. Frost and decorate as desired.

Variation: drop cookie: Do not refrigerate dough. Drop by rounded measuring tablespoonsful of dough 2 inches apart on an ungreased baking sheet. Bake at 375ºF for 7 to 8 minutes.

Buttercream Frosting from Wilton

I add 1 t. butter flavor OR replace the shortening with butter flavored shortening.
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine, softened
1 t. vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk
Makes: About 3 cups of icing.

Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.

For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.

1 comment:

taryn said...

the two year old loved making and eating the cookies.