Fall Cookies

28 10 2009

Fall Cookies 3

Fall Cookies 2

Fall Cookies

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“I would send you a bouquet of newly-sharpened pencils if I knew your name and address,” is one of my favorite lines from the movie, “You’ve Got Mail.” I also dearly adore a few other lines, well truly, I love the entire movie, but “don’t cry shopgirl,” “daisies are the happiest flower,” “Mr. one hundred and fifty-two insights into my soul,” and “It’s like they’re an entire generation of cocktail waitresses,” are some of my favorites.  The fall introduction to the movie was the perfect accompaniment to our fall cookie night.  

Every year my family sets aside almost a whole day to create Christmas cookies, people sometimes even stop over to help.  We bake and decorate for hours.  It is the real deal.  Our colors are vivid, the cookie cutters original and we adore the entire process.  Last year we extended our tradition to include fall cookies and continued again this year.  There is just something so relaxing about icing cookies. You can lose yourself in thought while enjoying the happy moments of decorating with your family and friends. 

Here is the recipe for our happy cookies. They are best covered in icing (which is the easiest part). 

Sugar Cookies:

½ cup unsalted, softened butter

1 cup sugar

1 egg

2 ½ cups flour

1 tsp baking powder (fresh)

½ tsp salt

1/8 tsp or dash of cinnamon

1 tsp vanilla

2 tbl milk or water

Preheat your oven to 375 degrees. Use parchment paper on your cookie sheet to ensure a quick transfer after baking.

In a large bowl, combine the butter with sugar and beat until fluffy.

Beat in the egg(s) until creamy.

Add dry ingredients and beat together.

Add milk or water to make dough pliable.  Once this is mixed thoroughly, gather the dough into a ball.

For baking purposes you will want to roll out the dough to a ½ inch thickness.  Cut out your cookies. Bake for 15 minutes. Hint: if you can stick a toothpick in the dough after 15 minutes and it comes out clean, the cookies are ready.  After removing the cookies from the oven, transfer them to a cool surface. Keeping them on the cookie sheet will continue the baking process and they might become hard. 


Sift 1 cup of confectioners (powdered) sugar in a bowl and mix in 1 tbl of water.  We like to make our icing goopy and add more water depending on how much we want to make. By separating the icing into smaller bowls you can use food coloring to mix new colors or use the standard ones. 

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4 responses

28 10 2009
Deborah Lambert

I can hardly wait until December to make a batch of cookies!
The sweetest of memories. Two little girls falling deep into concentration as they decorated each cookie with skill and finesse. Two little girls licking their fingers and smaking their lips to make sure every ounce of Royal Icing is removed before moving on to the next cookie to decorate!! Of course this was the “family only” batch!!

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