I was never quite the baker my mom was. She could run circles around Martha Stewart in the kitchen when it comes to baking. Somehow, I missed out on that talent. I think it comes from my inability to strictly follow the recipes, opting to use them more as a guideline, a mere suggestion, rather than the "This is the word of law" ideation that baking recipes seem to necessitate.
That, and I'm entirely too nonchalant and whimsical to accurately measure anything. Baking is more a science than cooking is. Cooking gives the artistic freedom to play with the measurements, add a bit of this and a dash of that at the cook's discretion. Not so with baking, at least not to the same degree as with cooking. So I tend to screw up many attempts at baking. Which is probably good, because If I could successfully bake, on even a sporadically regular basis, I'd be in some serious trouble. Because One thing I did inherit from my Grandma Palacios, if not her black curly hair and long thick eyelashes, I instead received her love of sugar. She liked hers in any form of chocolate, and I take my sugar mostly through cookies. Have I told you how much I love cookies? Hard, soft, round, square, doesn't matter, I love em!
You could probably bribe me out of house and home with the right batch of cookies.
I'm pretty sure that if I've lived my life right, and I've done all that I can to be of service to this world, then when I die, I'll receive a plate of freshly baked, still warm, assorted cookies.
I tell you all of this because it's really close to Christmas and you know what that means...
IT"S COOKIE BAKING TIME!!!!
Wifester and I went to Joann's Fabrics yesterday to get some crafty stuff, we've been making home made ornaments, more on that later, and while we were there, I found some cookie cutters on sale that were just begging to come home with us. And since I bought Easter cookie cutters, but never made Easter cookies, and I bought a dragonfly cookie cutter from our summer vacation, and never used it, I awoke this morning determined to make some cookies.
Now, as I said, I don't usually bake, I leave that to the Wifester. I cook, she bakes. It's a good system we have worked out here. But this was my task to do, so I hit the internet to look up a good sugar cookie recipe. I really wanted a nice sugar cookie that we could make some icing and decorate these with, and I found this recipe that said "The Best Rolled Sugar Cookies", and it said "Whenever you make these cookies for someone, be sure to bring along several copies of the recipe! You will be asked for it, I promise!!!"
I thought, hmmm that one sounds good, lets go!
So I glanced over the ingredients list, saw what I needed, and began mixing up the cookie dough. My bowl was getting fuller, and fuller, and fuller. Wifester, knowing my history in baking and lack of success, came in to check on me. "Wow, you got a lot of cookies there" she said to me as I continued to add the premeasured flour to the now almost overflowing bowl. "Yeah, looks like it! Could you get me a bigger bowl, please." I responded, a bit nervous, knowing I had followed these directions precisely. After we transfered the dough into the larger recepticle, I picked up the printout of the recipe to see where I'd gone wrong..."I've followed these directions exactly" I protested,
Wifester: "Well, how many dozen does this recipe make?"
me: "Oh, yeah, I didn't look at that."
Wifester: "Don't you think that's important to check before starting a recipe?"
me: "Shut up"
me: "Oh...it says Yeild: 5 dozen"
And the moral of the story is ...
Always read the " Yeild " line of a recipe before embarking upon that journey.
Guess the office is getting some cookies tomorrow :)
|The Best Rolled Sugar Cookies|
| Submitted by: Jill Saunders|
Rated: 4 out of 5 by 2067 members
| Prep Time: 20 Minutes |
Cook Time: 8 Minutes
| Ready In: 3 Hours |
Yields: 60 servings
"Whenever you make these cookies for someone, be sure to bring along several copies of the recipe! You will be asked for it, I promise!!!"
1 1/2 cups butter, softened
2 cups white sugar
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
|1.||In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).|
|2.||Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.|
|3.||Bake 6 to 8 minutes in preheated oven. Cool completely.|
|ALL RIGHTS RESERVED © 2008 Allrecipes.com||Printed from Allrecipes.com 12/7/2008|