Soft Sugar Cookies

My grandson wanted to bake cookies yesterday. I wasn’t up for it then, but we had a blast today! 

These are very easy to make and the flavor is great! You cannot use this recipe for rolled cookie cutter cookies. It’s a little crumbly.  

Enjoy! 

Ingredients

• 2 3/4 cups (358g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup (224g) unsalted butter, room temperature
• 1 cup + 2 tbsp (233g) granulated sugar
• 2 tbsp (28g) light brown sugar
• 1  large egg
• 2 tsp vanilla extractOk to use almond extract if desired to change the flavor 

• 1/4 cup sugar (additional for rolling)
  

  Instructions

  1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  2. Combine the flour, baking soda, baking powder and salt in a medium sized bowl and set aside.
  3. Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it’s ready.
  4. Add the egg and mix until well combined.
  5. Add the vanilla extract and mix until well combined.
  6. Add the dry ingredients and mix until the dough is well combined. It will be thick and shouldn’t be sticky. Do not over mix. Once it’s well combined, use a rubber spatula to help it come together to form a more cohesive ball.
  7. Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll each ball in the additional sugar to coat. Set the balls on the baking sheet.
     
     
     Be careful if little helpers say “eat” 
  8. Bake cookies for 7-8 minutes. The cookies will spread and the centers will look soft, but should look done. Remove just before the edges begin to turn golden. Don’t over bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool.
  9. Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.
     
     
     
     

🍓Strawberry Pie🍓

We had lots of berries today so I made a strawberry pie. First, I made and baked a 9” pie crust. Next, I took 3/4 cup sugar, 2 tablespoons cornstarch and whisked those together in a saucepan. Next, I whisked in 2 cups cold water. Then, I cooked it over medium heat until it was thick and bubbly.  I removed it from the heat and stirred in one 3 ounce package of strawberry jello.  I set it aside to cool. 

While that was cooling, I washed, hulled and sliced up about 3-4 cups strawberries.  I placed them in a strainer sitting on a layer of paper towels so they could drain and keep my crust from getting soggy (I hope). 

After everything was cool enough to handle, I placed about half the berries in the crust and poured about half the gel over them. I then arranged the rest of the berries and added the remaining gel.  It’s in the fridge to chill. Later, we will have it with whipped cream. Yum. 

Butter

I have always wanted to make butter. Today was the day! I was like a kid at Christmas when the cream separated into liquid and solid.  It was great!  It was so easy too! Heavy whipping cream and a quart jar with a lid.  A pinch of salt if you desire and shake, shake, shake!  Shake shake shake! You made butter!! You made butter! 

(I do not own the rights to the song that was playing in my head as I typed this) 

To make butter:

Pour a quart mason jar 1/2 full of heavy whipping cream

Add a pinch of salt if desired

Place lid on tightly and shake. Keep shaking. It will work. Timing depends on how fast you shake. For me, after about 10 minutes I had whipped cream. I kept shaking. In just a few more minutes, I could see it beginning to come together, then separate then viola! It separated into thin liquid (buttermilk) and solid (the butter). 

I poured it through a strainer, then gathered the solid and placed it in another bowl. I rinsed it twice with very cold water then placed the butter in a bowl.  I did the same thing again with the reminder and it went much faster. I kept the buttermilk, I’ll use it tomorrow to make my breakfast muffins and dumplings for lunch. I’m excited. I may never buy butter again. 

I used a quart of heavy whipping cream 

Poured it in a jar and covered it after adding a pinch of salt 

Shake! Shake! And keep shaking 

It’s beginning to separate 

Getting closer 

It’s getting closer 

See the butter forming? 

Butter and buttermilk 

See?! 

 

Pour through strainer or cheesecloth 

Buttermilk

Rinse a couple times with cold water. Discard that water 

Butter!! 

Buttermilk. It can be used!!