The last few weeks have been quite tiring and difficult for me as I approach the end of my pregnancy. If you were once pregnant you may understand my sentiments :))): sleepless nights, body aches, the baby is heavy, and so on. However, one knows all the sacrifices made will soon be rewarded with a precious little person I love more than I can think of now. My due date is on Sunday the 23rd, and I can't wait to hold my baby. I pray he comes on time :)))). Please pray for me :)). Thank you!!!!!
Meanwhile, I am developing a new material and my son is doing the exercises to test it, as well as revising previously studied subjects. My new product will soon be available on TPT, I will keep you updated :). He is also spending a lot of time cooking with me in the kitchen :)))).
Yesterday we started making sugar cookies, which was finished today because we left it chilling overnight.
1 1/2 cups of butter, softened
2 cups white sugar
1 teaspoon vanila extract
5 cups all-purpose flower
2 teaspoons baking powder
1 teaspoon salt
In a large bowl, cream together butter and sugar until creamy and light. Beat in the eggs one at time, and add vanilla. Stir the flour, baking powder and salt, make sure to add it in parts. Cover and chill the dough for at least one hour or overnight. I prefer to chill it overnight as the consistency of the dough and the results are better. It makes the cookie softer.
As the chilling time is over, preheat the oven to 400 degrees F. Roll the dough on a floured surface 1/4 to 1/2 inch thick. Cut into shapes that you like using a cookie cutter. Place the cookies 1 inch apart on a baking tray covered with parchment sheet.
Our mixer broke last weekend, which was a pity :(, but I worked well for this recipe as my son got his hands really on the work.
Bake the cookies for about 5 to 8 minutes, or until the bottom starts to brown. The image below shows the cookies uncooked on the left, and cooked on the right. The cookies are super delicious and soft, it is quite tasty to eat it without icing too :))).
To make the icing you will need:
1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract
In a small bowl, stir together the confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If the icing is too thick, add more corn syrup. Divide it into separate bowls, and add food coloring to each desired intensity.
My son preferred to dip the cookies in the icing, and also adding sprinkles on top. The boy shape cookies he decorated using a squeeze bottle.
The following image demonstrates the result of my son's sugar cookie decoration. It looks great, and tastes amazing with the icing. Because we put almond extract in the icing, it has that cherry unique and delicious taste.
I highly recommend you make these cookies, it is easy to make and a perfect baking recipe to make with your kids. They will love it, and you two will have a lot of fun. I would be very glad to hear from you when you try this recipe :))).
Thanks for reading my blog :))). Take care!!!