Thursday Thoughts on Cookie Capers

NanaHood isn’t always about food, but lately we’ve had a lot of submissions from friends and family who want to share recipes and good times they have had baking things. This week I got some photos from my cousin’s daughter, Mandy. Mandy and her two cuties, Madie and Austin, are the stars of today’s Cookie Capers.

"We washed the bowls before we used them! I promise!" says Mom Mandy.

"We washed the bowls before we used them! I promise!" says Mom Mandy.

The great thing about making sugar cookies with children is that nana and great-nana can help. In fact, the more people that help, the more people there are to clean up!

Great Nana (aka GG) and Nana Martha get ready to help decorate cookies.

Great Nana (aka GG) and Nana Martha get ready to help decorate cookies

When I was a little girl I would help my grandmother cut biscuits out of dough. I remember clearly how much I loved doing that!

Madi and her cookie dough.

Madi and her cookie dough.

Of course when things didn’t work out or go as planned I’m sure I acted just like Madi!

Pouting is something my family does well!

Pouting is something my family does well!

But all is well that ends well!madi 3

So if you aren’t doing anything today why not grab a child or grandchild and make some sugar cookies?

Recipe

Maria’s Favorite Sugar Cookies

1 cup shortening (I use butter flavored)
1-1/4 cup white sugar
1 cup karo syrup or honey
2 eggs
1/2 cup milk
1/2 cup sour cream (the original recipe calls for 1 cup milk, but I like substituting 1/2 cup sour cream. If you don’t have sour cream just use milk. They will still be delicious.)
1 tsp soda
8 tsp baking powder (yes I mean 8 tsp)
1/4 tsp salt
1 tsp vanilla extract (you can use lemon if you like a lemon flavored cookie)
8 cups of flour (don’t try using wheat flour-It will ruin them!)
Cream shortening, sugar and karo
Mix in egg until well blended
Add milk and sour cream
To that mixture add salt, soda, baking powder and vanilla, mix well
Add flour and mix until well blended but don’t over mix

On a lightly floured surface roll dough out between 1/4 inch and 1/3 inch thick (If you do it too thin they won’t be as soft and delicious-so be careful). Cut into desired shapes and place on lightly greased cookie sheet. Bake at 425° for 4-6 minutes. The trick with these cookies is to not over cook them. They should still look pretty white when you take them out. In my oven they only take 4 1/2 minutes.  Make sure you check them at 4 minutes, they might be done.

DO NOT REFRIGERATE THE DOUGH BEFORE COOKING. It will dry it out and your cookies won’t be as moist.  Most sugar cookie recipes tell you to refrigerate the dough. This one is NOT like that.

These cookies taste great with butter cream frosting and our family likes to put in a little almond flavored extract instead of vanilla to give them a special flavor. Store the frosted cookies in an airtight container. The cookies will be even more delicious and soft the next day. Enjoy.

Butter Cream Frosting
1 cube softened butter
3-4 cups powdered sugar
1 tsp vanilla or 1/2 tsp almond extract
pinch of salt
4-6 TBSP evaporated milk
Combine everything except evaporated milk using a hand mixer. Slowly add the evaporated milk until desired consistency. Use food coloring to get desired color.

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