Thursday, May 7, 2009

Hello, Sugar!


Sugar Cookies are like those good friends who show up at your door with flowers and smiles and maybe even a funky lamp they picked up from the Goodwill which they know you will love.

These friends are sweet, but not too sweet.  The best ones balance out their sugar with just enough lemony tartness to keep your attention, but not enough to overwhelm their goodness.

Sugar Cookies know who they are and they don't need a bunch of flashy, attention-grabbing add-ins to call attention to themselves.  They don't come to you to be adored.  They sit at your table, reliable and solid, there to delight, console and nourish you when you need it the most.

This recipe is dedicated to all my Sugar Cookie friends.  

You know who you are, you Sweet Things, you.

Old-Fashioned Sugar Cookies

From Martha Stewart's Cookies

3 cups all-purpose flour
1 t baking soda
1/2 t coarse salt
1  3/4 cups granulated sugar
1 tb finely grated lemon zest
1 cup (two sticks) unsalted butter, room temperature
2 large eggs
1 TB fresh lemon juice
sanding sugar for sprinkling.

1.  Preheat over to 350 degrees.  Sift together flour, baking soda and salt.

2.  Put sugars and zest into the bowl of an electric mixer fitted with the paddle attachment.  Mix on medium speed 30 seconds.  Add butter, mix until pale and fluffy, about one minute.  Mix in eggs one at a time, and then the lemon juice.  reduce speed to low; gradually mix in flour mixture.

3.  Using a 2-inch ice cream scoop, drop dough onto parchment paper-lined baking sheets, spacing three inches apart.  Flatten cookies slightly, sprinkle with sanding sugar.  Lightly brush with a wet pastry brush, sprinkle with more sanding sugar.

4.  Bake cookies until golden, about 15 minutes, rotating sheets halfway through.  Transfer cookies to wire racks using a spatula, let cool completely.  Cookies can be stored in airtight containers at room temperature for up to three days. 

3 comments:

Grace said...

I just love sugar cookies. They go with everything. Then, to include lemon too!!! I'm in heaven!!
Grace

Bossy Betty said...

OH, yes. With a name like "Sugar" and "Cookie" how can we go wrong??

BB

Anonymous said...

here's a twist -- pun intended -- how about making them with orange instead of lemon? hmmmm?

or, slight bit of almond with little pieces of almond in them? not quite shortbread, not quite sugar cookie, pleasant hybrid of the two. hmmm.

might that be a good experiment for, oh, say, monday?

pg