Sunday, July 26, 2009
When I was growing up the best sugar cookies in town came from a local bakery, Cristaudo's. They were these big sugar cookies with pink icing. I was thinking about those cookies recently and how much I wanted one. So I googled the recipe, hoping someone had unearthed the secret of those cookies. Not only did my google-ing turn up nothing, my mom informed me the bakery has closed. So even my next trip home won't get me these cookies to ponder over their ingredients more deeply.
So I decided to go for broke and attempt the sugar cookie recipe from the Baked cookbook.
For some reason I occasionally look at recipes with giant time restrictions, things like "chill for 4 hours" and think to myself, psh nothing needs to chill for that long. Turns out, some things do need to chill that long. I ended up putting the dough freezer for twenty minutes, and then moving it the fridge for another hour. And I realized how wrong I was when I went to roll out the dough, and it was hard to roll and cut. Also I should mention I don't have a rolling pin, so I had to improvise with my no-stick spray bottle, which suffice to say does not work all that well. Still the cookies I cut and baked turned out really well, and I'll definitely be trying this again with another round of royal icing.