gimme some sugar!

Welcome, blog hoppers, to the Virtual Cookie Exchange hosted by Just Let Me Quilt! Thank you for including us, Carol! We are sisters who live at opposite ends of North America.

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MINDY
Christmas and crafting go together for me. I was just beginning my sewing adventures when I came across this tutorial for a tiered skirt.  I pulled out the small stack of Christmas fabric I had been given by my mother-in-law and tried it out.  Once I saw it on my toddler I was hooked!  Now, five Christmases later, I have started quilting along with making clothes for my two daughters, so many of my holiday gifts are made from fabric.

But this couldn't be a cookie exchange without some sugar!  Our family made tin-foil-covered plates of cookies to give to our friends and neighbors as we went caroling every year.  As we got older, and many of the siblings moved out, Emily was in charge of the peanut butter chocolate chip cookies and I made the sugar cookies.  

I now make these sugar cookies multiple times a year.  I play with food coloring, cookie cutters and cookie stamps.  I've made several cookie bouquets.  Last Christmas I painted them with dyed egg yolk.  And for Halloween I added crushed candies for a stained glass effect.  I've swapped out the vanilla for peppermint extract a few times, or even turned them into lemon or pumpkin sugar cookies.  This is just the best go-to sugar cookie recipe for soft, chewy cookies.

SUGAR COOKIES

Cream together 3/4 cup butter and 1 cup sugar.  Add 2 eggs and 1 teaspoon each of salt, vanilla and baking powder.  Stir until smooth.  Add 2 1/2 cups flour, one cup at a time, incorporating it fully before adding more.  Refrigerate the finished dough for 30-60 minutes before cutting into shapes, or immediately roll into balls and smash lightly to flatten.  Bake at 375 degrees for 8-10 minutes on a non-greased baking sheet.

• You can freeze both dough or baked cookies.
• When using food coloring, add it before the flour for even color.  To blend colors make two (or more) batches and then pick small pieces from each to roll out together.  Or you can add color to finished dough - it will be more saturated and will get all over your hands. 
• To make egg yolk paint, simply add some food coloring (and water to thin it out if you'd like) to some egg yolk.  A little goes a long way, so one yolk can be used for multiple colors.  Paint on the cookies with a clean paintbrush before you bake them!
• I used lollipops but jolly ranchers or other hard candies would work for the stained glass.  Crush it and use it to fill in the cut out shapes.  Bake as normal with parchment paper on the pan, but let it rest on the pan a few extra minutes afterwards to harden.

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TRINA
There's a back-story with the sugar cookie recipe. Because there's a bit of an age gap between us - I'm the oldest, and Mindy is the 7th of the 8 siblings in our family - it didn't occur to me until we were adults that the recipe story hadn't been shared until one day Mindy said something like, "I heard there's a story about this recipe and a shirt but I didn't know if it was true." Well, I do! Because I was there!

Once upon a time, Tawnia (#4 of 8) was about 2 years old and wearing a shirt with Cookie Monster and a bunch of words on it. Eric and I were 7 and 8, and it dawned on us that those words were a recipe. Did it really work? Was it a real recipe for Cookie Monster Sugar Cookies? So we asked our mom to try it. Tawnia was plunked up onto the counter, still wearing the shirt, while we read off the ingredients and measurements. And it worked! The best sugar cookies! We read it off the shirt at least a couple of times, usually while Tawnia was wearing it, before Mom got around to writing the recipe on a piece of paper. It has been our family's go-to cookie recipe for decades now, all because of a 2-year-old's shirt.

And now - seriously, just last week - I learn that it originally came from a book.

Trina's real-life, un-staged messy kitchen with sugar cookies. 

Bring on the frosting and the sprinkles! 

My go-to is three-ingredient fudge, which I first found on here on Made Everyday with these ingredients:

Chocolate mint is my FAVORITE. I wondered if it would also work with white chocolate and peppermint, so I tried my own variation.

Put all three ingredients - the both entire bags of chips (12 oz chocolate chips) and the full can of sweetened condensed milk - into a microwave-safe bowl and nuke it for a minute at a time for 3 minutes, until it's all soft enough to stir and blend together. Then spread it in a pan lined with parchment paper and let it set. That's it! Seriously!

YUM. If you get super-peppermint-y chips, I've actually had this turn pink in the past. Pink fudge is AWESOME!!! And it won me the Most Creative Dessert at our church's Christmas party a couple of years ago.


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Thanks for visiting - we'd love to hear where you're from in the comments. Please check in with the other blog hop participants as well!

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