I had been pondering a new way to store my numerous cookie cutters. I needed them accessible and divided into categories so that I wasn’t searching endlessly for the one I wanted. It may sound kind of weird, but I prayed about this. I believe God is in the minute stuff of life as well as the big things. He said, “All things should be done decently & in order.”
Inspiration hit. I got the idea to use an old hardware cabinet in my laundry room. It has twenty shallow drawers & would be perfect to separate the cutters into the categories I had in mind.
I needed to line the drawers first, wash the cutters, and allow them to dry before storage.
I turned on the kitchen sink, added soap, & dumped the in cookie cutters. I took a single drawer into the dining room & became engrossed in the project of making drawer liners out wallpaper I had on hand. So engrossed in fact, that I forgot I had water running in the kitchen sink, not 16 feet away from me!
Honestly, I was so focused I didn’t even hear the water running. It was only when the sink overflowed onto the kitchen floor that my goof up became apparent. (That floor needed a good mopping anyway!)
The satisfaction of better organization in my home was my reward for sticking to the task that day. The clean kitchen floor was an unexpected benefit.
I’m sharing today my recipefor my recipe for Frosted Sugar Cookies. I’m posting a picture of my hardware cabinet, too. NOW when I need a cookie cutter, I know just where to find it! And if you need a good recipe for great sugar cookies, try this one. It came to me with from my friend Jo Ann in Bossier City, LA. I make this one year round!
FROSTED SUGAR COOKIE
2/3 c. margarine
4 tsp. milk
3/4 c. sugar
2 c. all-purpose flour
1/2 tsp. vanilla
1-1/2 tsp. baking powder
1/4 tsp. salt
Thoroughly cream margarine, sugar, and vanilla in mixer. Add egg; beat until fluffy. Stir in milk.
Sift together dry ingredients and add to creamed sugar mixture. Divide dough in half and refrigerate for 1 hour. Dough will feel a bit soft even chilled. Roll dough on lightly floured board to about 1/4″ thick. You may need to add a small amount of flour to keep dough from sticking, but it should still be a soft rather than stiff dough.
Cut in desired shapes. Place on cookie sheet leaving 2″ space between as the cookies will spread a bit. Bake in preheated 375° oven for 6-8 minutes. Do NOT overbake.
Cookies should be barely browned on the bottom. Allow to sit on cookie sheet for a minute before removing to cool completely on a rack. Frost with icing.These cookies should have a soft, rather than crisp texture.
Yield:2-3 dozen 3″cookies
Sugar Cookie Frosting
2 lb. powdered sugar
1 tsp. vanilla
3/4 c. shortening (Crisco)
1/2 tsp. almond extract
3/4 c. milk
1/4 c. Dream whip topping mix (dry)
1 T. lemon juice
paste or gel food colors
Mix all ingredients until light and fluffy. Makes enough icing to frost a double batch of cookies.
Divide frosting into small bowls and add coloring as desired. Spread or pipe frosting onto cookies and air dry until frosting is set.
Frosting will “crust” or harden on the surface, but will remain soft unlike royal icing which is hardens as it dries. Keep unused portion covered. Frosting will keep for up to a month in refrigerator.
Note: These cookies are soft and tender, slightly sweet without the icing and remind me of the “tea cakes” my Aunt Cille would bake in her country kitchen. I use 1 or 2 cup wide mouth glass jars to color and store the icing since food coloring can stain plastic.