This blog is supposed to be about cooking good, fast, cheap food in a college apartment. I am a Biotech major, so I’m busy beyond all reason, and get asked how I find the time and money to cook. So, it’s blog time…
But, alas, the first chance I have to post and I am not in my college apartment. I’m in Colorful Colorado until after the New Year.
This means no quick dinners for the boyfriend and myself, no friend’s birthdays giving me a prefect reason to make a cake, and no early morning classes to prepare breakfast for on the weekends.
But with this lack of a college scene, comes a bit of time to make Christmas cookies. I receive with my present from my good friend Amber several awesome cookie recipes, so I decided to jump in and try one. Just a simple sugar cookie recipe – from Pillsbury – but my loving friend Amber modified it.
So, off I run to my mother’s kitchen, armed with a real stand mixer (something our apartment is lacking) to try it out…
Amber’s Sugar Cookies
- 1 cup sugar
- 1 cup butter (softened)
- 3 oz of cream cheese
- 1/2 teaspoon salt
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract (I didn’t have almond extract, so I used 1 teaspoon of vanilla)
- 1 egg yolk
- 2 cups of flour
- In large bowl, (I got to use the lovely stand mixer for this. Happy Panda.) combine all ingredients except the flour. Beat until light and fluffy.
- Add the flour and mix well. This took my dough a while, but Colorado does have an altitude problem…
- Shape dough into 3 disks, wrap in whatever packing material you have handy, I used plastic wrap, and refrigerate for at least an hour if you want any hope in the world for them to roll our properly.
- Preheat oven to 375 degrees Fahrenheit. If you try and use Celsius, please show me your oven, cause that would be a pretty epic oven.
- On a flour surface, roll our one disk of your dough to a little more than an 1/8 on an inch think. (The original recipe said an 1/8 of an inch, and I got very, very thin cookies.)
- Cut out into whatever shapes you want. I used a circle cutter because I believe my mother got rid of all of the other cookie cutters.
- Bake for 6-10 minutes, or until golden brown. (I like my cookies chewy, so I only baked mine until I very mostly certain I wouldn’t die of salmonella from the egg.)
- Frost or decorate with whatever you wish, and enjoy. (My sister loves store bought icing… It’s a solid idea.)
This is a picture of the final product… after my family had eaten several. I know, I know, boring decorating job. Hey, I’m on break. I didn’t want to spend 3 hours decorating cookies. Sue me.
These cookies are amazingly tender, sweet, and the dough came together in no time. They take a little too much effort with the rolling and cutting, not to mention the extra equipment that took to make in a college kitchen, but it nice to splurge a little at home.
Tasty, tasty cookies. 🙂