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What am I eating?

July 9, 2014

 

 

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Today is Sugar Cookie Day

To celebrate, this is one of my favorite recipes and is from the Betty Crocker Picture Cookbook that belonged to my mom.

betty crocker cookbook

Ingredients

1 1/2  cups powdered sugar
1 cup butter  softened
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Cream the butter and sugar together.  Add the egg and flavorings. 
Whisk together the flour, soda and cream of tartar.
Add gradually to the butter and sugar mixture, combining well.

I admit that I am too lazy to roll and cut out shapes, so I form the dough into a log on a piece of waxed paper.  I sprinkle sparkling sugar on the waxed paper and roll up the dough so that it is covered with the sparkling sugar all around the outside.  Chill the dough for a couple of hours.  Slice (3/8″ thick) and bake on a silpat covered baking sheet (or lightly greased, or on a sheet of parchment paper) for 7 to 8 minutes at 375 degrees.

If you don’t have silpat sheets, sparkling sugar, or baking parchment, take a look at King Arthur Flour’s website.  They have everything. My baking sheets are made by Chicago Metallic, large, commercial grade, uncoated.  I bought them at Amazon.

A little history from What’s Cooking in America: The earliest cookie-style cakes are thought to date back to 7th century Persia A.D. (now Iran), one of the first countries to cultivate sugar (luxurious cakes and pastries in large and small versions were well known in the Persian empire). According to historians, sugar originated either in the lowlands of Bengal or elsewhere in Southeast Asia. Sugar spread to Persia and then to the Eastern Mediterranean. With the Muslim invasion of Spain, then the Crusades and the developing spice trade, the cooking techniques and ingredients of Arabia spread into Northern Europe.

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4 comments

  1. That book is a true treasure !
    Cream of tarter you don’t always see that any more. How did they come out.


    • This recipe is a keeper. The addition of a little almond extract makes such a difference. They are simple, little cookies, but I think, delicious.

      I too love the cookbook and refer to it often!


  2. Wow! I don’t think I ever had those before. I wonder what they taste like? Hmmm? Probably very tasty.


    • Maybe you can taste them again over the weekend – if it is not too warm to light the oven!



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