Archive for October 19th, 2010

They look nothing like a pretty Strawberry Shortcake cookie cutter which were used to cut them out.  Fingerprints adorn the frosting, more eaten then spread on the cookies.  The sprinkles uneven and in heavy globs in places…but they are cherished.  Not for the beauty of them, or the perfection, but for the time they offered a mother and daughter to share a moment of bonding, of memories, in the process of their creation.

Sugar Cookies

1/2 cups butter, softened

2 cups white sugar

4 eggs

1 tsp vanilla extract

5 cups flour

2 tsp baking powder

In large bowl, cream butter and sugar until smooth. Beat in eggs and vanilla to butter mixture.  Slowly stir in flour and baking powder.  Cover and chill at least one hour or overnight.

Preheat oven to 400 degrees while rolling out dough on floured surface until 1/4 to 1/2 inches thick.  Cut into desired shapes and place 1 inch apart on ungreased cookie sheets.

Bake 6-8 minutes, remove and cool completely.

Homemade Bakery Frosting

2 cups shortening

1/2 cup powdered nondairy creamer

1 tsp almond extract

1 pkg (32 oz) confectioner’s sugar

1/2 – 3/4 cup water

Food coloring

Flavoring extracts (cherry, strawberry, orange, lemon, mint..etc)

In large bowl, beat shortening, creamer and extract until smooth.  Beat in confectioner’s sugar and add enough water until desired consistency reached.  Add food coloring and flavoring if desired.

Store in refrigerator for up to 3 months and bring to room temperature before spreading.

Yield: 8 cups.


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