Dream Dishes: Patricia Correll’s Sugar Cookies and Frosting

November 19, 2015

Cut-Out Sugar Cookies with Buttercream Frosting

 

When my mom was a kid, she and her five siblings lived across the street from their paternal  grandmother. Every holiday season Great-Grandma made hundreds of these cookies and stored them in Tupperware containers under her bed. Six kids eat a lot of cookies!

I started making these cookies with my mom when I was 18 months old. At first I was only able to help cut out the shapes, but as I got older I was allowed to do more. I’m 36 now and I think I’ve gotten pretty decent at frosting these things, and I’ve acquired an impressive array of cookie cutters, including a manatee and a unicorn.

My older son is 6 and loves making these as well. His favorite part is cutting them out…or it might be the frosting process, which  usually involves many, many sprinkles. The baby will be ready to help in the next few months. And, like generations of mothers before me, I’ll pretend to not see when they sneak bits of dough into their mouths…as long as they say nothing when I do it too.

Cookie Dough
(20 minutes. Number of cookies is variable depending on the size of the cookie cutters you use. One batch is usually around 24 cookies)

1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 tsp vanilla extract
5 cups all-purpose flour
2 tsp baking powder
1 tsp salt

Mix dry ingredients together. Cream together butter and sugar until smooth. Beat in eggs and vanilla. Add dry ingredients to mixture (don’t kill your mixer’s motor, near the end you’ll need a wooden spoon and some arm muscles to mix it up). Cover dough with wax paper and chill for an hour minimum (overnight is better).

Preheat oven to 400 degrees. Roll out dough on floured surface 1/4 to 1/2 inch thick, depending on how you like your cookies. Go to town with cookie cutters, then place shapes 1 inch apart on an ungreased cookie sheet.

Bake 6-8 minutes or until edges are brown. Tip: leave them on the sheet a minute to cool before transferring them to a wire rack, they might fall apart if moved too soon.

Tip: To keep metal cookie cutters from rusting (sometimes it’s hard to dry in the little crevices), wash they quickly and then lay them out on a cookie sheet and stick it in the oven while it is off, but still warm. They dry quickly with no rust. But don’t do this with plastic cutters, unless you want to ruin your cookie cutters and your sheets. I only tried that once…

Buttercream Frosting (15 minutes)

I/2  cup butter, softened (not melted!)
3 cups confectioner’s sugar
1 tsp vanilla extract
2 tbsp milk (variable)

Sift confectioner’s sugar into bowl; mix on low with the softened butter. Add vanilla extract and milk until desired consistency. Color with food coloring and frost cookies. Don’t forget the sprinkles. So many sprinkles! HAHA SO MANY SPRINKLES. Load on that frosting, because the cookies are really just vehicles to convey frosting to your mouth.

 

Patricia Correll:

anakhouri79[at]gmail[dot]com

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