02 December 2008

Tuesdays with Dorie: Grandma's All-Occasion Sugar Cookies

The strangest thing has happened: when I try to connect to Tuesdays with Dorie, I am not able to access any of the regular pages. Therefore, I'll have to link in to the person who chose the sugar cookie recipe after the links work for me. Here are the December recipes: the Sugar Cookie pick is from Ulrike of Kuechenlatein.

This is a different sort of baking month. Because December is so busy, we have been given all 4 of the recipes and we can post them any time before the end of the month and in any order. I have chosen to make the sugar cookies first and next week I will attempt the Linzer Sables chosen by Noskos at Living the Life.

I made these cookies with high expectations: my older daughter was sorely disappointed in the last pie and she has been asking me for cookies. So we made the dough together and while it was chilling she got to lick the beaters and scrape the bowl.

Then we rolled them out and made some stars: I put colored sugar on them. When I cooked them, at 170C, I set the timer for 5 minutes, rotated them and baked for another 5 minutes. I immediately took them off the cookie sheet because they were already browned and the recipe said that they shouldn't show color.

I found them dry and relatively unappealing. I tried another batch that I smeared jam on and a few set with Cape gooseberries, which tasted slightly better due to the added moisture, but still, these were a disappointment. I need to have my mother send me the Betty Crocker recipe because it is far superior to this one. I wonder if I should have added an extra egg, as the recipe called for large eggs and I think that all European eggs are actually small? Could the recipe have been negatively impacted because I doubled it (I was really expecting a great sugar cookie)?

Anyone have better results?

(edit: I made another batch today with my girls-- I still have two more balls of dough in the refrigerator-- I rolled the dough a bit thicker, I lowered the heat to 165C, and changed the time to 5minutes, turn, 4 minutes. The cookies were very pale but tasted better. Still dry though, and not a sugar cookie recipe I will return to.)


Shelby said...

I'm making these tomorrow evening. I'm sad to hear you had trouble with them. :(

MsTypo said...

They look yummy! :)

christina said...

Sorry they didn't turn out for you but they look lovely. The eggs here are usually marked "medium" but I haven't really had that much trouble with cookie recipes using them. I really need to get started on my cookie baking this week!

Curtis said...

Hello I saw you comment on my blogger space and thought I should come over here and greet you. I think maybe I will be going over to blogger but we'll see. I'll have to come back when I have more time and read more on your space. Those cookies sure do sound good. Ok I'm off to work and again thanks for stopping by. I'll see if I can't come up with something interesting to read.

honeypiehorse said...

Christina from Mausi posted a yummy sounding egg nog sugar cookie recipe:
Eggnog Sugar Cookies (Canadian Living Magazine, December 1999)

3/4 cup butter, softened
1 cup granulated sugar
1 egg
1 tsp vanilla extract
1/4 tsp rum extract
2 1/2 cups all-purpose flour
1/2 tsp each baking powder and ground nutmeg
1/4 tsp cinnamon
pinch of salt

1. Beat butter with sugar until light and fluffy. Beat in egg, vanilla and rum extract. Combine flour, baking powder, nutmeg, cinnamon and salt; with wooden spoon stir into butter mixture in 3 additions. Divide dough in half; flatten each half lightly. Wrap in plastic wrap and refrigerate for at least one hour or until chilled (Make ahead: refrigerate for up to one day.)

2. On lightly floured surface, roll out each half of dough to 1/4 in. (5mm thickness. Cut into desired shapes. Place 1 inch apart on parchment paper-lined or greased rimless baking sheets.

3. Bake in top and bottom thirds of 375°F (190°C) oven rotating and switching pans half way through, for about 10 minutes or until golden on bottom and edges. Let cool for one minute on sheet. Transfer to racks and let cool completely. Decorate with icing as desired. Makes about 30 cookies.