I have decided to share all my Christmas baking recipes in time for the holidays! Some of you may be keeners and already have all your baking done but I am kinda funny when it comes to holiday baking. I like to bake as close to Christmas as possible for the freshest goodies. I have made a lot of sugar cookies this year. I made around 6 dozen with my mother in law last weekend but I also helped my girlfriend Lise bake 14 dozen sugar cookies for a baking exchange. Yes that was not a typo. FOURTEEN dozen. Oh dear…. that night deserves a story.
One cold and windy night I headed on over to Lise’s house to enjoy some girl time over a yummy cup of tea. After a lengthy visit we decided it was now or never for getting these cookies done. I sprung up with much-needed energy and convinced her it was time to commence this daunting task. We needed to triple an already large batch! After measuring three cups of butter and an obscene amount of sugar I read: In a large stand mixer, cream the butter and sugar on low-speed
“Hey Lise, where do you keep your mixer?”
“Oh I don’t have a mixer…”
“Oh okay…. then just pass me your hand mixer”
Insert long pause here………………
“Uhhh… I don’t have one of those either”
It was at that moment I realized…. my biceps were about the experience the best muscular endurance known to man. I got out the wooden spoon and after 20 long and exhausting hours….okay minutes….okay seconds…
“Lise I don’t know about you, but this doesn’t look like medium speed”
After several minutes of uncontrollable laughing I picked up the phone and dialed our last resort. “Hey hubby….how would you like to bring my stand mixer to Lise’s house?!”
In five minutes my pride and joy appliance was graciously handed to me. The rest went smoothly and in less than 20 minutes we had the dough chilling in the fridge. So between the two recipes I’ve made, I’ve decided that this is the best combination of both. I hope you like it! The picture above is the cookies that my mother-in-law and I made. We decided that they were sweet enough without icing so we just used crystal sprinkles. But if you want to ice them, click here for a great sugar cookie icing.
- 1 cup butter, softened
- 1 1/2 cups white sugar
- 2 eggs
- 1 cup sour cream
- 2 tsp vanilla extract
- 5 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
1. In a bowl, cream the butter and sugar. Beat in eggs and add sour cream and vanilla. Mix well.
2. In a separate bowl mix together the flour, baking powder, baking soda and salt. Add to the creamed mixture and mix well. Chill dough in fridge for about an hour.
3. Roll on a heavily floured surface to desired thickness. (The dough will be sticky so just add enough flour so it’s easier to handle)
4. Cut with shaped cookie cutters. Place on lightly greased baking sheets. Bake at 350° for 10-12 minutes until golden around edges.
Baking is like life, you don’t always have to follow the recipe