It's Getting Hot in Here...

So our weather is opposite of all of you who live north of Mexico. Us southerners are headed out of "rainy season" and into "dry season". Now that I'm ready to stop making the cinnamon rolls, soups and hot chocolate {although it was a stretch to try and feel that it was cool enough to make those} you are ready for them.

So in honor of Christmas {and winter for you} I'm going to throw a great sugar cookie recipe at you. And free of charge, a few tricks I've learned.

TRICK # 1
When rolling out your sugar dough, use powdered sugar instead of flour to prepare the rolling pin and counter so the dough doesn't adhere. Don't worry, it won't make them too sugary. I promise.

It will however make sure that you don't get floury dry tasteless cookies. Trust me on this one.

TRICK # 2
If you are using shortening instead of butter, put plastic wrap into your measuring cup before you add the shortening. Then when you have packed it in, you just pull up on the plastic wrap and pop the shortening out.

This ensures you get all of it out and you don't have a greasy measuring cup to clean afterward.

TRICK # 3

Did you know you can purchase something called "butter flavoring". It's lovely. Add a little to this recipe {or your homemade rolls} and watch out! You'll have your sweety asking for these cookies even more than he asks for....ahem....water.

Your welcome...oh and don't double this recipe like I did. It already makes 60 servings.
This is courtesy of www.allrecipes.com


The Best Rolled Sugar Cookies
Submitted by: Jill Saunders
Rated: 4 out of 5 by 2071 members Prep Time: 20 Minutes
Cook Time: 8 Minutes Ready In: 3 Hours
Yields: 60 servings

INGREDIENTS:
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract

5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
DIRECTIONS:
1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.