She wasn't going to have school Friday, and frankly, I knew she didn't have pink eye but certainly wasn't running on 100%, so I decided to pick her up and appease the paranoid school.
We decided to make sugar cookie dough for Easter cookies that we were planning on making the next day.
Usually she's not a big helper.
In that she just doesn't help, not that she hinders the progress.
But this time she was awesome!
She used the handheld electric mixer . . .
She was ecstatic to break open the eggs ("Mom, can I pleeeeease crack the eggs?") . . .
Ezren was also an excellent helper.
With all this help, I'm not even sure why I was there!
Olivia was kind enough to hold the bowl while Ezren stirred in the flour . . .
Then Olivia stirred . . .
And after a while, it was a little difficult!
So there is our sugar cookie breakdown. You'll have to wait until next time to see the most awesomeness that was created with the dough!
Now, here's our recipe . . .
Sugar Cookies
Ingredients:
1/2 cup margarine
3/4 cup granulated sugar
1 Tbsp. milk
1 egg
1 tsp. vanilla
1/2 tsp. almond extract
2 1/2 cups all purpose flour
1 tsp. baking powder
Directions:
Preheat oven to 425*F.
Cream the margarine and sugar.
Add milk, egg, vanilla, almond. Beat well.
Mix flour and baking powder in separate bowl.
Add the flour mixture to the margarine mixture a little at a time and stir until mixed well.
Wrap in plastic wrap and chill for a minimum of 4 hours, preferably overnight.
(For normal sugar cookies, roll out on a well floured board and cut desired shapes with cookie cutters. Place on a greased baking sheet and bake for 5 minutes.)
Notes:
♦ The use of almond extract is what makes these sugar cookies irresistable!
♦ We have found that for our cookie cutters, this recipe is a bit too small and won't make enough cookies for our family of five, so we usually end up doubling the recipe (which is what we did this time).
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