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Thursday, January 10, 2013

Sugar Cookies!

I understand this post probably would have been more helpful before christmas, but my life got complicated the week after this baking extravaganza.... so you can just save this little gem for Valentine's Day!  Cookies are cookies and they're always delicious :)  Just change the color of the icing and you're ready to go!

*This is Kevin's table and we were interrupting his bird watching time... he was fairly uninteresting in cookie baking.

My friend Alison came over to help bake - we make Caramel Cake and sugar cookies.  I'll have the caramel cake recipe for you soon!

I hate making frosting... and I don't really like it either.  I only like seven minute frosting which isn't appropriate for cookies.  So I used canned frosting.  Both Pillsbury and Betty Crocker frostings have flavors that are certified gluten free - just look for it on each can!

Super Soft Sugar Cookies:

1 cup butter (as soft as possible)
1 cup granulated white sugar
2 eggs (room temp)
1 tablespoon vanilla (use good vanilla!)
2 & 3/4 cup Domata flour 
1/4 cup cornstarch (this is the secret ingredient!)
3 teaspoons baking powder
1/2 teaspoons salt

preheat oven to 350 degrees

Mix all dry ingredients in a bowl and set aside.  Cream together butter and sugar.  Add in eggs one at a time until fully incorporated.  Then add in the vanilla.  Slowly add in the dry ingredients.  The batter will be super thick.  You can start out using a mixer but might need to finish using a wooden spoon.  Wrap the batter in plastic wrap and put in the fridge for 30 minutes (or longer - you can make this ahead of time and use the next day).  When ready to bake either break off pieces and roll into balls or roll out and use cookie cutters.  Cover baking sheets with parchment and put on your cookies - they can be close together because they won't spread out.  Bake for 12 minutes.  Cool on racks completely before frosting!