Day 67

I made doughnuts (and doughnut holes). It was so much easier than I expected! And lemme tell you- fresh doughnuts are heavenly.

Stop drooling and make some.

Our cookie monster

Enjoying the cookie he stole. He helped me make them yesterday- and was sooo good. Until we put the first two batches away.

“Helping me”, he copied me as I picked the cookies up off the cooling racks, and put them in a storage container. He picked up this particularly huge one, looked right at me, took a big bite out of it, and placed the rest in the box. I started laughing so hard that it freaked him out, and he took the bite out of his mouth, and placed it next to the rest of the poor cookie. He’s not very good at sneaking yet. Hahah!

Of COURSE we let him finish the damage.

Whooooo…

… is that TODDLER?!

It’s SOOOOOPHIE! Happy birthday, beautiful!

Cookies! Cookies!!

We love cookies. And Halloween is just as good a reason as any, to bake some, right? There are more waiting to be iced tomorrow- but, these are pretty enough without icing!

Not the best pictures- but, it was dark by the time they were done. And I haven’t started a food blog yet, so the crappy pictures will live here, as an excuse for me to give praise to the fantastic recipe (below).

This is how I’ve found the recipe written up, all over the Internet- it’s simple and makes PERFECT sugar cookies. I always halve the recipe- and it still makes a ton of cookies.

NO FAIL SUGAR COOKIES

This recipe is GREAT when using complex cookie cutters. The dough holds its’ shape and won’t spread during baking. Make sure you let your oven preheat for at least 1/2 hour before baking these or any other cookies.

6 cups flour
3 tsp. baking powder
2 cups butter
2 cups sugar
2 eggs
2 tsp. vanilla extract or desired flavoring (I like almond myself)
1 tsp. salt
Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.

Chill for 1 to 2 hours (or see Hint below)

Roll to desired thickness and cut into desired shapes. Bake on ungreased baking sheet at 350
degrees for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe
can make up to 5-dozen 3” cookies.

HINT: Rolling Out Dough Without the Mess — Rather than wait for your cookie dough to
chill, take the freshly made dough and place a glob between two sheets of parchment paper.
Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop it into the refrigerator. Continue rolling out your dough between sheets of paper until you have used it all. By the time you are finished, the first batch will be completely chilled and ready to cut. Reroll leftover dough and repeat the process! An added bonus is that you are not adding any additional flour to your cookies.