These are a few of my favorite things.
The first cookies I ever successfully made by myself where my Aunt Grace's Drop Sugar Cookies. Not only are these fairly simple, they're incredibly tasty.
The only glitch is the "cream of tartar." Ok, so I have this stuff in my kitchen, but it's not a normal kitchen staple...even though, if you have kids and you make homemade clay or playdough it should be. It helps makes the dough less sticky. Anyways...the point is...if you live in Maine, you probably have something called Bakewell Cream hanging out in your cabinet. (For all of you non-Mainers and non-New Englanders...Bakewell Cream is a leavening agent that is produced in Hampden, Maine.) Bakewell Cream can be used as a substitute for baking powder and cream of tartar.
So...other than that...these cookies are quite straight forward and loaded with butter and sugar. Two of my favorite things!
The Dictator and I took these one step further and rolled them in cinnamon and sugar before baking them making the almost like a snickerdoodle...only better. Now, anyone who knows my 4 year old, knows we call her Doodle. And if you ask her what her name is she'll tell you "Doodle." So, she got all excited when I told her these were like snickerdoodles. "DOODLE??? That's ME!" So, I guess we'll have to rename these....
Doodlies
1 Cup Softened Unsalted Butter
1 1/2 Cup White Suga
3 Egg Yolks
1 Tsp Vanilla
2 1/4 Cups Flour
1 Tsp Baking Soda
1/2 Tsp Cream of Tartar (Bakewell Cream)
Preheat the oven to 375 degrees and prepare your cookie sheets with parchment, silpats, or silicone baking mats.
In a seperate bowl mix together the flour, baking soda, and cream of tartar and set aside.
Cream together the sugar and the butter until fluffy. Add the eggs and the vanilla one at time and beat until fluffy...again. Add the dry ingredients gradually, mixing together until just blended.
Form into small balls about the size of a walnut or about an inch in diameter. Roll in sugar or cinnamon and sugar or whatever you want and place on your prepared baking sheet. Bake for 8-10 inches or until brown around the bottom edges and crak
The Deputy has claimed these as the best sugar cookies ever...so I guess we'll be making these again soon.
The first cookies I ever successfully made by myself where my Aunt Grace's Drop Sugar Cookies. Not only are these fairly simple, they're incredibly tasty.
The only glitch is the "cream of tartar." Ok, so I have this stuff in my kitchen, but it's not a normal kitchen staple...even though, if you have kids and you make homemade clay or playdough it should be. It helps makes the dough less sticky. Anyways...the point is...if you live in Maine, you probably have something called Bakewell Cream hanging out in your cabinet. (For all of you non-Mainers and non-New Englanders...Bakewell Cream is a leavening agent that is produced in Hampden, Maine.) Bakewell Cream can be used as a substitute for baking powder and cream of tartar.
So...other than that...these cookies are quite straight forward and loaded with butter and sugar. Two of my favorite things!
The Dictator and I took these one step further and rolled them in cinnamon and sugar before baking them making the almost like a snickerdoodle...only better. Now, anyone who knows my 4 year old, knows we call her Doodle. And if you ask her what her name is she'll tell you "Doodle." So, she got all excited when I told her these were like snickerdoodles. "DOODLE??? That's ME!" So, I guess we'll have to rename these....
Doodlies
1 Cup Softened Unsalted Butter
1 1/2 Cup White Suga
3 Egg Yolks
1 Tsp Vanilla
2 1/4 Cups Flour
1 Tsp Baking Soda
1/2 Tsp Cream of Tartar (Bakewell Cream)
Preheat the oven to 375 degrees and prepare your cookie sheets with parchment, silpats, or silicone baking mats.
In a seperate bowl mix together the flour, baking soda, and cream of tartar and set aside.
Cream together the sugar and the butter until fluffy. Add the eggs and the vanilla one at time and beat until fluffy...again. Add the dry ingredients gradually, mixing together until just blended.
Form into small balls about the size of a walnut or about an inch in diameter. Roll in sugar or cinnamon and sugar or whatever you want and place on your prepared baking sheet. Bake for 8-10 inches or until brown around the bottom edges and crak
The Deputy has claimed these as the best sugar cookies ever...so I guess we'll be making these again soon.