Saturday, May 7, 2011
Springtime Sugar Cookies
Maybe a little late for Easter, but just in time for Mother's Day! These simple butter cookies in springtime shapes are a welcome addition to any celebration. My grandson and I made them last week, and they hardly lasted long enough to cool. Decorated simply with colored sugar, they were a snap to make and even easier to eat. A simple sugar cookie with a cup of tea (or a tall glass of cold milk) is a classic treat that never goes out of fashion!
I made these with my go-to sugar cookie recipe from Betty Crocker. The dough is easy to work with and it produces a tender cookie that's flavored with a hint of almond extract. This cookie is not too sweet, and lends itself perfectly to being eaten either plain, frosted, or with a sprinkling of colored sugar. You need to make the dough ahead of time to give it time to chill- I like to do this the night before I make the cookies. This dough freezes well, and is good to keep on hand for cookie emergencies. (You have those sometimes, don't you?)
My grandson and his family have flown the coop and are back in Texas now, so I'll have to do my baking solo for a while. If you can find a willing baking assistant (or even if you can't) I recommend that you whip up a batch of these for your afternoon snack-time enjoyment. You can find the recipe here: Ultimate Sugar Cookie Recipe from Betty Crocker.
This post is linked to Sweets for a Saturday at Sweet as Sugar Cookies.