Daring Bakers- Sugar Cookies

"People thought I went on vacation, but actually I spent the summer lost in the sewers" 

 (Britney)- Glee

The September 2010 Daring Bakers’ challenge was hosted by Mandy of “What the Fruitcake?!” Mandy challenged everyone to make Decorated Sugar Cookies based on recipes from Peggy Porschen and The Joy of Baking.

 I did not go crazy. I usually have the worst time with cookies. They are hard to roll, and cut. However, this recipe was super easy, and yummy at the same time. 

The only thing I dislike is royal icing. I have never been a fan of it. It is a perfect medium for decorating, but i hate how hard it is when it dries.  It is hard for me to pipe, but i think it is easier if you use little squeeze bottles. :) Honestly, the taste, even with some flavor added, i just don't use it much :( 

 I made these cookies for work. I do love how bright  and happy.

They make me feel .....

GLEEEEEEEEEEEEEE!-FUUUUUUUL!!

 Yes, Glee. One of my most favorite shows.  The singing, the dancing, the originality and wit. The diversity.  I root for everyone. No one is my favorite, they all are. Every one of those dysfunctional characters I could call my best friends.  I was a Chorus geek all thru my school days. I loved every minute of it. 

Basic Sugar Cookies:

Makes Approximately 36x 10cm / 4" Cookies

200g / 7oz / ½ cup + 6 Tbsp Unsalted Butter, at room temperature
400g / 14oz / 3 cups + 3 Tbsp All Purpose / Plain Flour
200g / 7oz / 1 cup Caster Sugar / Superfine Sugar
1 Large Egg, lightly beaten
5ml / 1 tsp Vanilla Extract / Or seeds from 1 vanilla bean

Directions
• Cream together the butter, sugar and any flavourings you’re using. Beat until just becoming
creamy in texture.
• Tip: Don’t over mix otherwise you’ll incorporate too much air and the cookies will spread during
baking, losing their shape.
• Beat in the egg until well combined, make sure to scrape down the sides of the bowl.
Add the sifted flour and mix on low until a non sticky dough forms.
• Tip: I don’t have a stand mixer so I find it easier to switch to dough hooks at this stage to avoid
flour flying everywhere.
• Knead into a ball and divide into 2 or 3 pieces.
• Roll out each portion between parchment paper to a thickness of about 5mm/1/5 inch (0.2 inch)
• Refrigerate for a minimum of 30mins.
• Tip: Recipes commonly just wrap the whole ball of dough in clingwrap and then refrigerate it for an
hour or overnight, but by rolling the dough between parchment, this shortens the chilling time and
then it’s also been rolled out while still soft making it easier and quicker.
• Once chilled, peel off parchment and place dough on a lightly floured surface.
• Cut out shapes with cookie cutters or a sharp knife.
• Arrange shapes on parchment lined baking sheets and refrigerate for another 30mins to an hour.
• Tip: It’s very important you chill them again otherwise they’ll spread while baking.
• Re-roll scraps and follow the above process until all scraps are used up.
• Preheat oven to 180°C (160°C Fan Assisted) / 350°F / Gas Mark 4.
• Bake until golden around the edges, about 8-15mins depending on the size of the cookies.
• Tip: Bake same sized cookies together otherwise mixing smaller with larger cookies could result in
some cookies being baked before others are done.
• Tip: Rotate baking sheets half way through baking if your oven bakes unevenly.
• Leave to cool on cooling racks.
• Once completely cooled, decorate as desired.
• Tip: If wrapped in tinfoil/cling wrap or kept in airtight containers in a cool place, un-decorated
cookies can last up to a month.

 Flower power!!!

GROoVY-BaBY!