This holiday season I especially enjoyed picking out gifts (even though I have so many to pick out), decorating the house, and baking. I baked mixed berry pie and pumpkin pie--a simple recipe but one that all my family enjoys--and I tried a new recipe for blueberry pie that turned out delicious and a little tart with the addition of lemon juice and zest.
Another recipe we made that uses lemon juice is sugar cookies. As we do most years, the kids and I baked and decorated a few dozen sugar cookies. Typically I will make the dough, the kids will help cut out Christmas shapes, and then we all will decorate them after they've cooked and cooled down. Little two-year-old Natalie liked to eat them while she is decorating. I think the rest of us enjoyed decorating them the most; they are so sugary it takes us a few days to eat them.
Here is the recipe we most often use for sugar cookies.
FHE Sugar Cookies*
3 1/4 cup flour
1 tsp baking powder
1/2 tsp salt
1 1/2 cubes butter, softened
1 cup sugar
2 eggs
1 tsp lemon juice
1. Mix dry ingredients in a small bowl. Cream remaining ingredients together in a big bowl. Add the dry ingredients to the big bowl and mix all ingredients together well. Chill.
2. On a floured surface (or directly onto a cookie sheet), roll out dough and cut into shapes. Bake at 350 degrees for 10 minutes.
Here is the recipe we most often use for sugar cookies.
FHE Sugar Cookies*
3 1/4 cup flour
1 tsp baking powder
1/2 tsp salt
1 1/2 cubes butter, softened
1 cup sugar
2 eggs
1 tsp lemon juice
1. Mix dry ingredients in a small bowl. Cream remaining ingredients together in a big bowl. Add the dry ingredients to the big bowl and mix all ingredients together well. Chill.
2. On a floured surface (or directly onto a cookie sheet), roll out dough and cut into shapes. Bake at 350 degrees for 10 minutes.
