"Rough Around the Edges" Sugar Cookies & Enjoy Sendik's All Week

Posted on September 11th, 2013 by Leah Damron

I’m feeling a little rough around the edges this morning, and I’ll tell you why:  NTYB totaled his car yesterday afternoon.  Like, destroyed it.  And amazingly, he’s fine.  No one else was involved, and he’s extremely lucky to have walked away from the wreckage unscathed.  We’re making arrangements to junk poor Little Blue (the dearly departed Civic), and I feel very blessed to not be making ‘arrangements’ of a different sort this morning.

When I play out in my head all of the different scenarios that could’ve happened yesterday, I become quite the emotional wreck.  Show of hands from any of my fellow parents who recognize that sick feeling.  I’m convinced that teenagers are the sole reason professional hair colorists will never run out of work – I think I gained six dozen gray hairs in the past 18 hours.  I don’t even want to look.

I’m sure you’re wondering how I’m going to tie this whole situation back to food.  Well, I am.  I’m completely stressed today.  Do you know what “stressed” spells backwards?  Desserts.  Here are some “rough around the edges” sugar cookies whose edges match my mood.  These cookies are insanely good, by the way – my absolute favorite of all time.  An added bonus:  they don’t require a rolling pin or a cookie cutter.  And aren’t they cute with Packer green and gold?  Try them with your school colors and whatever pretty sprinkles make you feel the most cheerful.

Scroll down for a couple of kid tested, mom approved recipes to help get you through a busy work week.

Hug your teenagers.

ICED SUGAR COOKIES
MAKES:  Many!  At least 3 dozen.
SOURCE:  pinterest.com

1 c. butter (room temperature)
3/4 c. vegetable oil
1 1/4 c. sugar
3/4 c. powdered sugar
2 T water
2 eggs

1/2 t. baking soda
1/2 t. cream of tartar
1 t. salt
5 1/2 + c. all purpose flour (Gold Medal Flour is on sale, if you’re running low)

Additional sugar for rolling dough (about 1/2 a cup) in a shallow bowl
Powdered Sugar Icing, recipe follows

Preheat oven to 350.  Line two cookie sheets with parchment paper and set aside.

In a stand mixer, cream together butter, vegetable oil, sugar, water, and eggs.  Beat mixture for two to three minutes on medium speed, or until everything is well incorporated.

In a large mixing bowl, whisk together baking soda, cream of tartar, salt, and flour.  Gradually add dry ingredients to butter and sugar mixture, continuing to beat on medium until mixture forms a dough.  The dough should not be wet or sticky; it should feel dry but still hold together when a piece is formed into a ball.  Continue to add flour by the half cup until you achieve this consistency.

Roll dough into individual ping pong sized balls; roll balls in sugar and place on prepared cookie sheet (they will spread as they bake).  Using the bottom or a juice glass, press the dough balls down until they are flattened with a rough edge.  Dip the bottom of the juice glass in the sugar bowl from time to time throughout this process to keep the glass from sticking to the dough.  Transfer cookie sheets to the oven; bake cookies for 8-9 minutes.  Do not let them brown.  Allow cookies to cool on the sheets for 10 minutes before transferring them with a spatula to cooling racks.  Cool completely, then ice and sprinkle as desired.

POWDERED SUGAR ICING
YIELDS:  Enough for about half a batch of cookies; I froze half of my dough for another day so I didn’t need a full batch of icing.  Easily doubled.
SOURCE:  I’m not sure, this is just how I always do it. : )

1/2 cup butter, room temperature
2 1/2 cups powdered  sugar
2-3 tablespoons  milk
1 t. vanilla
food coloring, if desired
sprinkles, if desired

Beat together the butter,powdered sugar, two tablespoons of milk, and vanilla until very  smooth.  Add another tablespoon of milk and if necessary to help you get the consistency you like.  Add food coloring.  Use an offset spatula to spread icing onto cooled cookies.  Immediately add sprinkles as desired.

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Two more for a busy week:

I already have these Turkey Pesto Meatballs set up in my crock pot for dinner tonight.  I just tossed them in there with a jar of the sale Mid’s Marinara and set them on low for eight hours.  I’ve never done it that way before but I thought, what the heck?!  You can follow the recipe as written of course.  Look for sale Mid’s, Bertolli, or Emeril’s Marinara, Buitoni Pesto, and Buitoni Pastas.  My kids flip for this dinner every single time.  Leftovers make fantastic meatball subs, by the way.

Sendik’s Black Forest Ham will be on sale this coming Monday during 7 Days, 7 Ways to Save; I’ll grab a pound or two and make these yummy Baked Ham & Swiss Sandwiches on Pretzel Rolls.   This is the perfect busy weeknight dinner.  You can assemble the sandwiches early in the day and pop them in the oven as needed.  Especially perfect for those nights when busy people are eating in various shifts.

Have a great week.

Blogs, Fresh, Frugal, Fabulous | September 11th, 2013