welcome

Come along with me as I journal about my latest cooking and gardening adventures. Discover what grows in my zone five garden, and see what new recipes I try from my cookbook collection each week.



As I share recipes and information from my kitchen, I invite readers to comment and share ideas along with me in this blog. I am looking to increase followers to my blog, so that I may learn more about cooking and gardening.



Since moving to Midland, Michigan, I have been reading and researching many cooking journals, cookbooks and collected recipes from the past thirty years. Organizing pictures of gardens I enjoy has also been a joy for me, as I continue to learn about garden design and horticulture.

angel food cakes

angel food cakes
this kitchen is seasoned with love

Friday, November 4, 2011

halloween sugar cookies with sprinkles

another Halloween has come and gone, but this sugar cookie recipe will be a keeper.  Martha Stewart comes through again with her classic sugar cookie recipe.  this recipe can be adapted to any holiday or occasion.  the design and decorations are limitless. i first made these cookies for valentine's day in 2000 and had noted that this was a great recipe.  this recipe makes a larger batch of cookies, approximately 40 three-inch rounds.

these cookies not only taste great, but the dough is sturdy for shaping with cookie cutters and rolls very well.  some cookie doughs are more difficult to work with, but i would highly recommend this recipe for the best result in shaping and baking.

her icing recipe for this cookie works well and hardens nicely to allow for cookie stacking, packaging and placing on a tray for serving to guests.

sugar cookies:
4 1/2 cups flour
4 teaspoons baking powder
1 teaspoon salt
2 sticks unsalted butter softened
2 cups sugar
2 eggs
1/2 cup milk
1/2 teaspoon vanilla extract

preheat the oven to 375 degrees.  spray baking sheets with oil.  mix dry ingredients in bowl. set aside.
cream butter, sugar, and eggs.  mix milk and vanilla in a cup. set aside.
add dry ingredients about 1 cup at a time and alternate with the milk and vanilla, beating well in the stand mixer.

wrap and chill the dough for 1 1/2 hours.

divide the dough into sections and roll one section at a time on a floured board or waxed paper.

cut with large cookie cutters. i selected a round cutter.




bake on cookie sheets for 10 to 14 minutes.  cool before serving and decorating with icing.  i often bake and store the cookies overnight and decorate the next day. these cookies are soft and not a crunchy sugar cookie.  if desired, cookies could be baked even longer for a more firm texture.

simple cookie icing:
3 1/2 cups confectioners' sugar
3 large egg whites lightly beaten
1/2 teaspoon lemon juice

in a medium bowl, combine sugar, egg whites and lemon juice.  blend until smooth.  icing can be colored with ateco or wilton dyes.  apply to cookies immediately.  make in small amounts if desired.

this is a classic cookie icing recipe that will work every single time, hardening to the cookie tops.  enjoy !

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