Sugar cookies are yummy

On Sunday, I made sugar cookies. I remembered the comment I made about whether I would remember the rhythm I had created a few years ago when I made batch after batch of these things. 

While they were in dough form, I ate the scraps. 

I also cleaned out the mixing bowl after the entire batch was made. There's a reason why I'm telling you this. 

Come to find out, my technique is fine. I put the dough in the fridge and ran off to church. I came back and cut it into fourths. I put three back in the fridge and rolled out the first hunk. 

My sister-in-law got me real biscuit cutters for Christmas one year and I use the smallest one. I always make cookies small because big cookies just never satisfy the way a handful of small cookies does. I knew a woman when I was in high school who said people would rather have a bunch of small cookies and feel indulgent. I totally bought into that. 

So into the oven they went, one hunk at a time. I always bake cookies on foil because, and maybe I've mentioned it, I'm a bit lazy about these things. When I'm done, I pull off the foil, throw it away and the pan goes back where it belongs. 

When all the cookies are made and cooling their heels on the counter in a polite pile, I made frosting. It's just milk, 10x sugar and almond extract with some corn syrup to help it set up. I made most of it white, but decided on pink for the rest. I have colored sugar to sprinkle on as well. One year I made red and white and blue frostings for the summer. I think I made three or four full batches at once. Totally meant to share those with the neighbors...

I put the baked cookies on racks and put the racks back into the pans. Then I frost them. This technique works well for the drizzling part of the ceremony. In this photo, only one set is drizzled, but I think I did it to all of them eventually. You have to sprinkle that sugar into the frosting pretty quickly or the frosting sets before they get to know each other and decide to stay together forever. 

The colors for the sugars are purple, green, yellow and pink. You have to look closely to see them. Believe it or not, I ate myself sick that night. Hard to imagine. Woke up the next morning with a stomachache. So I've dialed down the consumption and they're sitting in the freezer. The plan, really, is to bring them into work on Monday as part of my be-nice-to-people Lent hospitality thing.