I was frosting some sugar cookies recently. The green food coloring swirled into the white frosting created a marbled effect. I was instantly reminded of a 6 inch mini cake delivered to our home by an elderly neighbor.
Apparently, the 5 y.o. “me” that I was at the time, informed her that my cat was having a birthday. Our neighbor must have had a God-given sense of fun. I can imagine her delight in making this little cake, and her smile as she delivered it to our door.
I’m quite sure she used what she had to bake and decorate a tiny cake with white frosting that had swirls of green color artistically added. My whole family commented on it as we cut into the cake and celebrated the kitty cat’s birthday.
I do not even remember the name of our neighbor, but her kindness and the joy her baking brought to my 5 yr old self has stayed in my head for almost 50 years now. It taught me how a small random act of baking can help someone celebrate the little things in life.
Even one sugar cookie, carefully wrapped & presented to a friend with a note of encouragement lets them know you care.
I like to pray specifically for whomever I am baking for at the time….& I often tell them this. I consider it an honor when someone mentions MY NAME to the throne of Grace.
It gives me strength to just keep on keeping on.
1 c. powdered sugar
2 tsp. vanilla
1 c. granulated sugar
1 c. butter
1 tsp. soda
1 c. vegetable shortening
1 tsp. cream of tartar
2 large eggs
1/4 tsp. salt
In a bowl, sift together all dry ingredients; set aside. In a separate bowl, cream butter, granulated sugar, and shortening until light and fluffy.
Slowly add powdered sugar and mix well. Add eggs in, one at a time, mixing after each one. Add vanilla. Mix in dry ingredients, 1 cup at a time, until all is incorporated.
Roll into small balls, place on cookie sheet, press down with bottom of glass dipped in sugar. bake 10-15 minutes in 350° oven.
You may also roll out this dough for a frosted cookie.
Softer than Royal icing…icing
1 c. confectioners sugar
1/4 tsp. almond extract
2 tsp. milk
1 tsp. vanilla
2 tsp. light corn syrup
paste or gel food color
In a mixer bowl, stir together confectioner’ sugar and milk until smooth. Beat in corn syrup and extracts until icing is smooth and glossy. If icing is too thick, add more corn syrup. You may also add other extracts such as strawberry, etc. Frost cookies by placing icing in piping bag, outlining cookies, and filling in the rest of the cookie.
Yield: Will decorate 1 dozen cookies, so adjust amount according to your needs. Store in refrigerator and stir before using.