Cookies, Cookies & More Cookies

What could be better than baking on a warm, sunny Saturday morning?  Baking with a friend on a warm, sunny Saturday morning.

My dear friend, Heather arrived at 9:30am at my gate, holding a big red bowl of cookie cutters.  Together, we conquered dozens of Sugar Cookies and Mint Chocolate Crinkles.

First the laborious task of Sugar Cookies- Mixing the dough, running to Albertson's when you realize you left your baking powder and almond extract in Utah, chilling the dough, understanding and using the role of parchment paper correctly and effectively, adding the proper amount of flour to avoid stickiness, and also avoiding overworked dough, etc., etc.  Needless to say, a big task.  But, one that is aided with Egg Nog, also from mid morning run to Albertson's, and laughs from a friend.

 

Sugar Cookies

2 cups white sugar

1 1/2 cups shortening

3 eggs

1 tsp almond extract

1/2 tsp vanilla extract

1 small carton sour cream (8oz)

5 cups flour

1 tsp baking soda

2 tsp baking powder

1/2 salt

1. Blend sugar and shortening until there are no lumps.  Stir in eggs individually.  Add extracts.  Gently fold in sour cream. 

2. Combine dry ingredients. 

3. Add dry ingredients to wet, mix thoroughly.

4. Refrigerate 2-3 hours, or place in freezer 30-45 minutes.

5. Work only 2 cups of dough at a time to keep stiff and workable.  Keep remaining dough in fridge.  Generously coat with flour while rolling out dough, also roll dough between parchment paper to minimize sticking.

5. Bake 6-8 min. at 350 degrees on ungreased cookie sheets.  Remove from oven before edges are light brown.

6. Allow complete cooling before frosting.  Can be frozen until desired frosting date.

 Now onto Mint Chocolate Crinkles.  Relatively easy compared to the multi steps of Sugar Cookie-ing.

Mint Chocolate Crinkle Cookies

1 cup unsweetened cocoa powder

2 cups white sugar

1/2 cup vegetable oil

4 eggs 

1 tsp mint extract

2 tsp vanilla extracts.

2 cups flour

2 tsp baking powder

1/2 tsp salt

powdered sugar

1. Stir together cocoa, sugar & oil. Add eggs one at a time. Stir in extracts.

2. In separate bowl, combine flour, baking powder and salt.

3. Add dry mix to wet and mix thoroughly.

4. Refrigerate dough 2-4 hours or place in freezer 45 minutes.  

5. Roll dough into 1 in balls, coat thoroughly in powdered sugar and place several inches apart on baking sheet.  (My cookies weren't spreading as nicely as I wanted, so smashed balls with a spoon before placing in oven.)

6. Bake 10-12min at 350 degrees.  Let cookies set a few minutes on pan before removing to cool.