Tuesday, December 9, 2008

TWD ~ Grandma's All-Occasion Sugar Cookies

I am finally catching up on everything from being away on vacation for a week. YAY!

For this week's Tuesdays With Dorie recipe we are making Grandma's All-Occasion Sugar Cookies. This recipe was chosen by Ulrike of Kuchenlatein.

The dough was very quick and easy to whip up. However, this is where the "quick and easy" part stops. My dough was very soft, almost too soft. I resisted the urge to add more flour to it even though I thought that it would help tremendously.

I divided the dough into 2 pieces and chilled it for 3 hours. The dough was still very sticky when I took it out of the frig. At this point I did add a little more flour on the top and bottom of the dough to ease in moving the cut-out cookies from the table to the cookie sheet. After one round of cutting and chilling the dough, I decided that it would be much less frustrating to roll the remaining dough into a log and stick in the the freezer for one of those nights when my family wants dessert but I don't have anything made for that night.

I baked one sheet of cut-out candy canes, stocking and small circles. If you take the cookies out of the oven before they start browning, they will stay softer than if you leave them in until they start browning around the edges--of course, this is a personal preference that ranks right up there with "which ketchup is better" or "do you drink Coke or Pepsi?". We prefer the softer, chewier cookies.

I would suggest adding some other flavoring other than vanilla to the dough unless you are looking for a very plain sugar cookie. Since I hadn't added any extra flavoring, I decided to sandwich raspberry preserves inbetween the round cookies and then drizzle them with powdered sugar icing. They turned out pretty and tasted pretty good, too.

I sprinkled chopped up Andes Candies onto a few of the stockings and candy cane cookies and stuck them back into the oven for a couple of minutes to melt the chocolate. For the remaining cookies, I just drizzled them with the left over powdered sugar icing.

I'm sure that my family will enjoy the slice and bake cookies sometime soon! For some reason, cookie dough never seems to last long around here. ;)

5 comments:

Mike Spoodles said...

Hope you had a good vacation! Your cookies look yummy!

Amanda said...

Good idea sandwiching them together Tami :) I had some trouble with the dough too, though mine wasn't quite as sticky as your sounded. The slice and bake were definitely easier, you can use your cookie scoop too!

Tami said...

Thanks for your nice comment, Mike! Yes, our vacation was great! I can't wait to do it again. lol!

Amanda, my dough was too sticky to even roll out so that's why I added the extra flour. They turned out ok anyway. My husband and kids liked them. I like the ones with the filling in them. ;) Great idea using the cookie scoop! I might go that route if I can't get the dough to slice.

Barbara Bakes said...

I agree with you - a softer cookie is always better! The raspberries and icing was a great idea!

Tami said...

Thanks Barbara! The filled cookies were even better today after sitting overnight.

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