Vanilla Amaretto Sugar Cookies
When I was growing up I wasn’t a big fan of sugar cookies. I liked the whole aspect of making them once a year before Christmas, putting too many sprinkles and way too much icing on them, but that was it. I always found that they were just lacking a little bit. Without icing on them I found that the sometimes the taste reminded me of egg. So weird, but it was all I could think of. In the fall I started playing around with Sugar Cookie recipes because I bought a set of Halloween Cookie cutters. I’m really glad that I did.
Where some have multiple eggs this recipe only has one. Additional moisture (and flavour!) is provided through a full tablespoon of Vanilla and of Amaretto. The combination of the two mixed in with a rather simple dough is perfection. With just subtle hints of the latter it definitely makes a delicious cookie that stands out.
Also, I don’t understand buying sugar cookie mix. Sugar cookies are flour and sugar and butter and egg. That’s all. You still have to mix ingredients and roll and cut when you buy mix and it just doesn’t taste the same. I guess I fail to see where the convenience is.
I’ve talked for long enough.
- 3 cups of all-purpose flour
- 1 cup of salted butter
- 1 large egg
- 1 cup sugar
- 1 tablespoon vanilla extract
- 1 tablespoon amaretto
- Cream together butter and sugar together till light and fluffy.
- Add the egg, vanilla and the amaretto to the butter and sugar mixture and thoroughly incorporate.
- Slowly add in flour a cup at a time.
- Preheat oven to 350 degrees.
- Form dough into three even bricks and roll out between two pieces of wax paper. Refrigerate rolled dough for 15 to 20 minutes.
- Cut out your cookie shapes and place on an ungreased cookie sheet.
- Bake for 14 minutes or until the edges of cookies begin to turn golden.
- Repeat steps 5 and 6 with dough scraps.
- When cookies are fully cooled they’re ready for decorating!
- When you refrigerate the dough and use the cookie cutters on it it makes it considerably easier to pick up and move the cut dough without it ripping or warping.
Snickerdoodles are a staple in the cookie world. I appear, however, to have been the only person to have grown up without them in my life. After listening to my friends rave about them for a couple months I decided that I need to see what all of the hoopla was about, and ventured out to find how delicious these are.
Long story short, these are perfect cookies. Nice sweet little sugar cookies with a light cinnamon and sugar coating. They’re fantastic with tea, or coffee, or lunches, or to sneak a handful of them with a glass of warm milk while you watch a movie. It’s easy to see why these are so popular.
- 2 3/4 cup of flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 cup butter, at room temperature
- 1 1/2 cups granulated white sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1/2 cup white sugar
- 3 tablespoons cinnamon
- Whisk together flour, sugar, salt and baking powder.
- Cream together sugar and butter till light and fluffy, scrape down.
- Add vanilla and eggs to butter mixture and beat till fluffy.
- Slowly add the whisked dry ingredients to mixer till thoroughly incorporated.
- Mix sugar and cinnamon together in a bowl and set aside.
- Shape dough into one inch balls and roll them in the cinnamon sugar mixture.
- Set on an ungreased cookie sheet two inches apart and gently press down with the bottom of a glass.
- Bake in a 400 degree oven for 8 - 10 minutes, or till outside of the cookies are a golden brown and the center is still soft.
- Let cool on a wire rack.
- Cookies will keep in a sealed container from up to two weeks.
- This makes around 4-5 dozen cookies.
Strawberry Freezer Jam
Today I made Strawberry Freezer Jam. It’s delicious and SO easy. Definitely a fanatic way to enjoy your summer berries all year long. I didn’t initially plan for this to be a post, but I had to share it!
- 5 cups of crushed fresh Strawberries
- 5 cups of Sugar
- 1 tablespoon of Lemon Juice
- 1 cup of Water
- 4 packets of Knox Gelatin Powder
- Mix crushed Strawberries with Sugar and Lemon Juice, and let stand for 10 minutes.
- Bring your cup of water to a boil and mix in the Gelatin.
- Stir in the hot Gelatin water into the Strawberries and Sugar. Allow to stand for 3 minutes.
- Pour jam into containers, seal, and place in the freezer.
- Jam will stay in the freezer for up to a year, and is good in the fridge for up to a month.
- Other than toast, this would be excellent on Pancakes, Ice Cream, and in Milkshakes.
- Recipe makes approximately nine cups of jam.
Homemade Iced Tea
Of course, it makes total sense that as soon as I cave and talk about the terrible weather outside, the sun starts showing itself again. It’s by no means hot outside yet, but it is getting warm. I like it. I like sitting outside in the afternoon with a book and feeling all the freckles on my skin start to show up across my nose and sipping on a glass of iced tea.
- Two teabags of your choice.
- A tablespoon of lemon Juice
- 1/4 cup of sugar (more or less depending on your taste.)
- 750 ml - 1 litre boiling water.
- Bring water to a boil and pour into a pitcher over your two teabags.
- Add lemon juice and sugar and let steep for 3-5 minutes.
- Stir and remove teabags.
- Pour over an ice filled glass and enjoy!
- I used one Tazo Passion teabag, and one Twinnings Strawberry Mango teabag.
- A green tea teabag and a fruity herbal one would compliment each other nicely.
- If you opt to use a black tea like Orange Peakoe your steeping time will be much less than an herbal tea, as they are considerably stronger in flavour.