March 8, 2010
Octobeard, No shave November, Facial hair February, Mustache March.
Oh the days contributed to facial hair of all sorts. For Valentine’s Day Jay got me a gift card to Bake It Pretty. This place is absolutely amazing. I just love it so much. They had this super nifty mustache cookie cutter! So I celebrated the holiday of mustaches.
This post is rather.. photoless. I forgot my camera but couldn’t help but make this a post. These cookies on a stick are great for parties. They double as a favor. Make them any color combo you want. I just wanted plain, aka blonde, in case someone didn’t like icing on their sugar cookies. Some were black, a pretty notorious color for mustaches all over the place!
4 Cups all-purpose flour +some
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup butter, softened
1 1/2 cups white sugar
1 teaspoon vanilla extract
1/2 cup sour cream—–> this maybe the most important ingredient! The other is defiantly the nutmeg! Don’t skip these!
Most sugar cookie recipes make you refrigerate over night. I suppose you could, but I didn’t and everything turned out fine. I almost ruled out making sugar cookies. I really couldn’t find the ONE. However, this is it.
Softest Sugar Cookies
- Sift together the flour, baking powder, baking soda, salt and nutmeg.
- In another large bowl, cream together the butter and sugar until smooth. You may want to nuke the butter for a bit in the microwave. Beat in the egg, vanilla and sour cream until well blended. Ohhh baby. That sour cream HAS to be what keeps this so moist. Stir in the sifted ingredients. I tend to use my hand when making sugar cookies. The dough is ready when it forms a soft ball and nothing sticks to your hands anymore. Just add more flour if it does.
- Preheat the oven to 325 degrees F (190 degrees C). Working in sections, place dough between two pieces of wax paper and roll out to about 1/4 inch thick. Cut with any cookie cutter you have. Place on an ungreased cookie sheet. If you want to add sticks, shove them into the middle of the dough about half way up. You can lay them on top of the cookie and press down, but I like the way they look after they are finished if they were pressed into the middle
- Bake for 15-20 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
1 cup confectioners’ sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract
assorted food coloring
- In a small bowl, stir together confectioners’ sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If you don’t like almond extract, skip it. I don’t really like it, but after i ate it, I found myself wanting more of it. Odd. If the icing is too thick, add more corn syrup.
- Put into as many bowls as needed for coloring. This is great for outlining. For it to be more fluid for filling, I suggest adding more corn syrup.