Is it me or does fall always go away faster than the other seasons? I think I could have a year of nine months of fall and one month for each other season. I love the weather, leaves, cider, cozy clothes, comfort food, football season, and so much more. And now, the weather is turning. A storm is brewing outside. Winter will sneak into Ohio any morning now.
Though, I love the holidays. I do look forward to Christmas. I even made this batch of practice sugar cookies. Last year, I tried to make my Mom’s recipe. She warned me that they were a little complicated. Being the avid baker, I dismissed her advice and yielded disasterous cookies. Sorry, Mom. Alton Brown makes a pretty great sugar cookie that is both delicious and easy.
Another picture of our kitten for good measure! She is sleeping on my monitor cables.
Alton Brown’s Sugar Cookies
Ingredients
- 3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 egg, beaten
- 1 tablespoon milk
- Powdered sugar, for rolling out dough
Directions
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
Preheat oven to 375 degrees F.
Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.
Frost with royal icing, and … 
