This is baking week at my house and I am super excited. I love to bake and it is so much fun at Christmas. Sometimes I want to make super easy goodies and sometimes I want to challenge myself.
The first recipe I am sharing with you is a traditional sugar cookie recipe and I have used this recipe many times for cookies starting in the 70’s. It is something that you might have to work with if you are an inexperienced cook because you really need to roll the dough to 1/8 inch thickness. At the bottom of the recipe is a reference to a confectioners sugar frosting on another page.
Over the years, I have found the easiest way to make confectioners frosting is to put about 1/4 cup of confectioners sugar in a bowl and add 1 to 3 tablespoons of milk and whisk together until smooth and a consistency you are happy with. Then you can add food coloring for the desired color.
My husband loved the cookies and I found them in my Encyclopedia of Cookery and made them for him many times. I think the almond flavoring in this recipe adds such a special flavor to the cookie.
We were very sad and discouraged when my husband was diagnosed as a Type II Diabetic about 15 years ago and thought the day of sugar cookies was gone forever. However, I found the next recipe for sugar free thumbprint cookies to be a great substitute for him and I make them for him every Christmas. I think I got this recipe from the All Recipes website a few years ago and I have adjusted it a little. First of all, the recipe calls for Equal and I have used one cup of the regular Splenda instead of the Equal and it was just a little too sweet. Now I use 1/2 cup of bakings Splenda and the cookie turns out great. We use sugar free preserves for the thumbprint and last year my husband’s special request was blackberry jam. I thought that was a little strange but after all they are his cookies. They really did look royal with the blackberry jam as part of the cookie. I fill the thumbprint with the jam or preserves after they have cooled and place them in an air tight container and they keep very well.
The recipes I am sharing today are more difficult and challenging but I do have recipes that are easy and I will share at least one of those later in the week. If you don’t feel confident in trying one of these and sugar cookie dough is available in your area, a great way to start your cookie baking tradition is to practice your skills with the prepared dough. I still like my confectioners sugar frost because they type that is purchased seems too sweet and will over power the taste of the cookie.
Happy Baking Everyone