Teacher Appreciation week is May 3-9 this year.
Looking for something fun and tasty to give to your favorite teacher? Bake a batch of these cinnamon sugar cookies to say "Thank You" for all of their hard work.
What You Need
1/2 cup shortening (part butter or margarine)
1 cup sugar
1 tsp. vanilla
2 2/3 cup flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 cup sour cream
What You Do
Preheat oven to 425 degrees F. Mix shortening, sugar, egg, & vanilla thoroughly. Blend dry ingredients. Add to sugar mixture alternately with sour cream. Divide dough; roll out on a well-floured board. Cut with cookie cutters (metal cookie cutters w/ open tops are the easiest) You can make these as thick as you want... the thicker, the chewier.
Place cookies on lightly greased baking sheets. Bake 6-7 minutes or until very lightly browned around the edges. Remove to cooling racks to cool completely before icing.
Choose The Right Icing:
If you are planning on eating the cookies immediately and not storing them, you can frost them with confectioner's sugar icing. This quick and easy icing will harden slightly once it's on the cookies but will not harden enough to stack the cookies without ruining the designs on your cookies.
Confectioner's Sugar Icing:
2 cups powdered sugar
2 TBSP water
1/4 tsp. of flavored extract such as vanilla (optional). Make sure to use clear extract because any color will tint the icing.
If you are planning on packing the cookies in containers, I would recommend using this Royal Icing recipe. It takes a bit more work in the beginning but the end results are quite worth it when the cookies keep their "freshly made" appearance. This icing will harden to allow stacking in containers without ruining any of the cookie's designs.
1 1/2 TBSP meringue powder
2 cups sifted icing sugar
3 tablespoons cold water
Mix on low with a hand mixer for 10 minutes.
Divide icing into 3 bowls. Tint one bowl of icing green, one bowl red and one bowl blue. Decorate cookies and give ample time to air dry.
Line a baking sheet with wax paper, then lay cookies in a single layer onto the paper. Freeze. Once frozen, the cookies can be stacked on top of each other. To thaw, place cookies in a single layer on a baking sheet or plate-do not thaw cookies while they are stacked together or the icing will stick to the other cookies.