It’s that time of year for baking, especially cookies, well for my nieces and I. We would have our own cookie exchange. They didn’t compete with me as far as cakes go, but my niece GoGo would try pairing flavors like coconut cake with mango buttercream, but she did not mess with me as far as cake decorating.
Today, I had a taste for a buttery almond cookie, so off I went into my kitchen to bake. I didn’t think about my wrist or decorating the cookie, because of my craving and the need to feel normal again.
There’s not much to making cookies, well the mixing & baking is the easiest part. It’s the decorating, squeezing the piping bag that’s my problem. I’m gonna just skip that step and just keep them undecorated.
I’m actually impressed with this recipe, I like the texture and flavor, but the best part is they didn’t spread. It’s hard finding a butter cookie recipe that doesn’t spread. This recipe has butter, shortening and cornstarch which may be the reasoning it kept it’s shape, but I’m not sure. Baking is a science, trial and error makes perfection. The best way to get the best cookie is to keep testing, trying different techniques.
I thought since I can’t make em look all pretty for yall the lest I can do is share the recipe. I may get mushy and share my Momo Sweet Potatoe Pie & Dana’s 7up Pound Cake recipes, so yall can try out for the holidays. I’m like my Daddy, I’m taking all my secrets to the grave 😂. Well, he did make me mad even in death after several attempts to make his famous Crawfish Pies. One thing, I’ll never share is My Stuffed Bell Pepper recipe 🤐.
Surgery was pretty intense, I was cut in 3 places, one incision looked like my doctor could have cut my wrist off. I had a tendon & cysts removed and its been hard even turning a doorknob. #ouch 😣 . It’s swollen right now…Here’s pictures of my wrist, so you all will know I’m not just blowing yall orders off.
After I’m done with physical therapy & my wrist is completely healed I get back to work, but for now you all can follow my Nola Chic & Nola Life pages and I blog/write @ nolachic.blog
Here’s the recipe:
Perfect Cut-Out Sugar Cookies
2 3/4 cups unbleached all-purpose flour, plus more for dusting
1/2 cup cornstarch
1 tsp baking powder
1/4 tsp salt
3/4 cup (= 1 1/2 sticks) unsalted butter, room temperature
1/2 cup vegetable shortening
1 cup granulated sugar
1 large egg
2 tsp almond extract (use what you like)
1. For cookies – In a small bowl, sift together the flour, cornstarch, baking powder, and salt. Set aside.
2. In a large bowl, beat together the butter, shortening, and sugar using an electric or stand mixer at medium speed until fluffy and pale, about 1-2 minutes. Scrape down the sides of the bowl as needed. Beat in the egg and both extracts until combined. Gradually add the flour mixture and beat on low speed (or with a rubber spatula) just until incorporated. Dough should be soft and pillowy and smooth.
3. Divide the dough into 2 balls and form each into a disk about 6 inches in diameter. Wrap each in plastic wrap and refrigerate until firm and chilled, about 1 hour. You can refrigerate it for longer, but let it sit at room temperature for a bit until you can work with it.
4. Preheat the oven to 350ºF with a rack in the middle position. Line two baking sheets with parchment paper, or just lightly grease them. When the dough is chilled, unwrap one disk at a time, leaving the other in the fridge. On a lightly floured surface, roll out the disk to a circle about 1/4 to 3/8 inch thick, depending on personal preference. (I like thick, soft sugar cookies.) Using a floured cookie cutter, cut out cookies, getting as many as possible from each rolling. Use a thin metal spatula to transfer cut outs to baking sheets, placing about 1 inch apart. Re-roll scraps and repeat cutting out cookies. When the baking sheet is full, go ahead and put it in the oven for 11-13 minutes, until cookies are lightly browned on the edges. (You can roll out the second disk, in the same way as the first, while the first batch is baking.) Let baked cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to let cool completely. If a cookie happens to break during transfer from sheet to rack, you can eat it. Don’t trip over broken or misshapen cookies, its still a delicious cookie 😂😋
Feel free to use any type of cookie cutter, like make Turkey Cookies for Thanksgiving.
I miss you all, thanks for the support & encouragement!
Nola Chic ⚜