"Trust in the Lord with all your heart and lean not on your own understanding." Proverbs 3:5

My Sugar Cookie Adventure: From Monstrosity to Perfection

I learned something really important from my mom the other day.  There is no way to make sugar cookies “healthy.”  Duh, right?  Ok, let me clarify.  I knew that you can’t make them healthy.  I wanted to use less butter for both lactose intolerance sake and for healthiness sake.  So, I used this recipe (be sure to look at how cute their cookies are!) and substituted 1/2 the butter for apple sauce and half the flour for whole wheat flour.   And then I got this monstrosity:

Are those not the ugliest, most deformed sugar cookies you have ever seen?!  You can click on the photo to get a clearer view, giant air bubbles and all, if you dare.  Apparently, you can’t use applesauce in sugar cookies because it bakes them into a strange bread-like texture.  In addition to that, it creates a sticky mess that makes it almost impossible to roll out or cut. Trust me on this, you don’t EVER want to put applesauce in your sugar cookies!  I spent a ridiculous amount of time on these, only to get the above sad result. 

I asked mom for her recipe and tried again.  (Side note- I bet the recipe above works just fine too . . . if you follow the directions.)

Viola!  I don’t mean to brag, but these cookies came out perfect.  Here is her recipe if you would like to try it yourself:

Ethel’s Sugar Cookies (with mom’s revisions)

3/4 cup butter
1 cup sugar
2 eggs
1/2 teaspoon flavoring. I have used strawberry, orange peppermint, vanilla anything works.
2 1/2 cups flour
1 teaspoon baking powder (in date, newer the better)

Mix butter, sugar, eggs and flavoring thoroughly.

Add flour and baking powder slowly. Chill at least 1 hour.

Heat oven to 400. Roll dough to 1/4 ( it calls for 1/8 but I roll mine thicker) on lightly floured board. Cut out cookies, place on ungreased baking sheet. Bake 6-8 minutes It says until they are a light golden color, sometimes they are over baked then. Just try one to see. That’s it!

This time I followed the directions exactly except that I used 1/2 cup butter and 1/4 cup shortening (soy free).  Our oven cooks at the speed of light so I only left them in there for 5-6 minutes.  And then I made homemade soy free vanilla frosting.  I’d give you a link to the recipe, but I didn’t follow it.  Basically I just put in a chunk of shortening and then started adding vanilla extract, salt, warm water, and powdered sugar until the taste and consistency was to my liking. After frosting the cookies, I dusted them with some sprinkles, of course. And here is the final product, just like mom used to make them: 

We enjoyed these cookies Christmas evening with some hot cocoa after a brisk, but lovely stroll down Christmas Card Lane. And boy were they yummy.  Hope you all had a merry and blessed Christmas too! 🙂

 

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