Recipe #3: Simple Sugar Cookies

I know what you're thinking:  "Jen, this is a resolution for NEW recipes... sugar cookies aren't new."

Welllll... see, (shuffle shuffle...)  I can't actually remember ever having made sugar cookies.  I've eaten loads of them.  But make them?  Our cookie cutters were used for gingerbread and the occasional school project.  So in my view, this does count.

Besides, I got the best cookie cutters ever.  And it was someone's 40th birthday.  ;-)

I started with your basic ninja-shaped cookie cutters.

Baked, then iced into our favorite self-sacreficing characters.  They meant well, but we all knew they were doomed from the start.

The frosting was a combination of gel-in-a-tube from the supermarket (black outline) and a mixture of confectioner's sugar, a touch of milk, and food coloring for the shirt and pants.  Note they all have yellow gel badges to call for help... hopefully those calls won't be in vain...

The frosting was wet and I had to leave in short order, so they basked in a warm oven for a few minutes while I showered.

Then it was off to Sarah's party!  The away team strategized before being attacked by numerous sadistic creatures of great size.  Muahahaha!

The away team readies for battle...

  

...to no avail!!



Kohta thought the whole thing was too cheesy.  :)

Happy Birthday, Sarah!!

Ingredients

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon kosher salt
• 1 3/4 cups all-purpose flour, spooned and leveled, plus more for the work surface
• decorating sugar (optional)

Directions

• Line 2 baking sheets with parchment. Using an electric mixer, beat the butter and granulated sugar on medium-high until light and fluffy, 2 to 3 minutes. Beat in the egg, then the vanilla and salt.
• Reduce mixer speed to low and gradually add the flour, mixing until just combined (do not over mix). Shape into a 1-inch-thick disk, wrap in plastic wrap, and refrigerate for at least 2 hours and up to 3 days.
• Heat oven to 350° F. On a floured surface, roll the dough ¼ inch thick. Using lightly floured 2- to 3-inch cookie cutters, cut the dough into shapes, flouring the cutters and re rolling the scraps as necessary. Place 1 inch apart on the prepared baking sheets. Sprinkle with decorating sugar, if using.
• Bake, rotating the baking sheets halfway through, until the edges just begin to brown, 12 to 15 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.