It's been rather busy around here. Recently, I finished a 71 page paper. Yep, 71 pages. Honestly, if you were a professor and you saw a 71 page paper in your inbox, what would you think? It was quite a project. But it's complete. Phew. I also finished up an externship with a local attorney who opened his own Immigration Firm in Seattle. He is a Mitchell grad, extremely down to earth, very successful, and working with him saved me from me over these past few months. I felt bad for him; he was the only social interaction I had apart from Ron, so some days I was likely a bit too amped for work. Now I'm studying for finals... annnddd getting ready for our wedding!! It's so crazy that our wedding day is almost finally here. 15 days to be exact. Ron and I have been together for nearly 8 years. We already feel married, obviously, but there's something to be said about a formal ceremony surrounded by your family. We're having a small, intimate ceremony on the evening of December 23rd. Honestly, I would have loved to have planned a big gathering with all of our family and friends. But we plan to have a lovely dinner with my parents, Ron's parents, our siblings and their significant others. Christmas in Pittsburgh with some wonderful holiday music and wine. Naturally, we're a bit behind the ball when it comes to our planning, so thank goodness this is untraditional. Ron just got his suit... his alterations are supposed to be done a few days before we leave. And I think he ordered his cufflinks too late so they probably won't arrive before the wedding. And me? Well, dress #1 became X-rated when it fell off of me. After realizing I lost some unplanned weight and realizing that dress #1 looked like I was draped in a really pretty garbage bag, dress #2 fits beautifully.
I haven't been doing a whole ton of cooking lately. I'm still dealing with that pesky stomach thing so my appetite has been a bit off. But, I'm also avoiding the kitchen for big meals because I'm burning everything! I remember back in 2007, when I was studying for the LSAT, and I was a bit preoccupied. I messed up boxed mashed potatoes three times before I finally got it right. So, you can imagine what happened when I tried to cook something for Thanksgiving dinner this year... oh my. Think kitchen disasters. I'm not exaggerating. I did decide to bake the other day. I was rummaging through some recipes that I had saved a while back and stumbled upon these sugar cookies. I have to admit that while sugar cookies are not my ultimate favorite, I do enjoy them... particularly those ones that you can get from the grocery store that are just so sweet that your teeth hurt. I don't think I'd choose a sugar cookie over another type of cookie but sometimes you are just in the mood for a specific type of cookie. And on this particular day, I was in the mood for a really good sugar cookie. Have no mistake. These cookies are not healthy cookies. But they are really quite good. They are as soft and fluffy as sugar cookies get. So if you are a sugar cookie fan, I highly suggest you add these to your holiday cookie spread. Note: the recipe calls to chill the dough for one hour, so plan accordingly. Enjoy!
Yield: about 2 dozen large cookies
For the Cookies
- 4 1/2 cups AP flour
- 4 1/2 tsp baking powder
- 3/4 tsp salt
- 1 1/2 cups (3 sticks) butter, at room temperature
- 1 1/2 cups sugar
- 3 large eggs
- 5 tsp. vanilla extract
- 5 cups confectioners' sugar, sifted
- 1/3 cup (5 1/3 Tbsp) unsalted butter, melted
- 1 Tbsp vanilla extract
- 7-8 Tbsp milk (plus more, as needed)
- Food coloring (optional)
- Sprinkles (optional)
- To make the cookies, preheat the oven to 350 degrees F. Line baking sheets with parchment or silicone baking mats. In a medium bowl, combine the flour, baking power and salt, and whisk together to blend. In the bowl of an electric mixer, combine the butter and sugar; beat together on medium-high speed until soft and fluffy, about 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Blend in the vanilla. With the mixer on low, add in the dry ingredients just until incorporated and evenly mixed. Cover and chill the dough for one hour.
- When you are ready to bake the cookies, scoop a scant quarter cup of dough and roll it into a ball. Flatten the ball slightly and place on the prepared baking sheet. Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart. Bake about 10-12 minutes or just until set. (Do not overbake. The edges should be no more than very lightly browned, if at all.) Let cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.
- To frost the cookies, place the confectioners' sugar in a medium bowl. Add the melted butter, vanilla, and milk and whisk until smooth. Add additional milk as necessary, 1 tsp at a time, until you reach your desired consistency. If desired, tint with food coloring. Frost the cookies and top with sprinkles if desired. Enjoy!