Sweet Sugar Cookies

I so looooovvve good food.  I like to cook and bake and I’m decent at it.  My kids might think I’m a little bit obsessed, but they haven’t read Julia Child’s “My Life in France” or thumbed through any of Ina Garten’s cookbooks, or have read any of the 10 thousand seriously-food-obsessed blogs.  I pale in comparison, am aware of my feeble attempts… but rest in the reflection of     how     far    I’ve    come.

I am a mom who likes to eat whole food (like butter and sugar) and feels deep within my soul the value of good, homemade meals.  There will definitely be some nutrition articles on this blog and lots of recipes.

But I am first and foremost, a baker.  I have a sweettooth.  Not for candy- blaaach.  But for baked goods like pie and coconut pecan lime bars.  So today, I’d like to share a very special recipe with you.  A FAVORITE recipe of mine.  One that I could take to the bank.  And just in time for Valentine’s… or St. Patrick’s, Christmas, Halloween,  Good Friday…..

1 cup sugar

1 cup powdered sugar

1 cup butter

1 cup oil

2 eggs

Cream together the above.  ( I know! butter AND oil….)

4 1/2 cups flour

1 tsp. baking soda

1 tsp. cream of tartar

½ tsp. salt

¼ t. nutmeg

½ t. lemon extract

2 tsp. vanilla

Mix the flour, baking soda, cream of tarter, nutmeg, and salt in another bowl with a fork or sifter.  (you know you always do this with the “dry” ingredients, right?!)

Then add the flour mixture with the butter mixture until combined , then add vanilla and lemon extract.  You now have a soft, shiny dough.  You can either roll into balls, roll those balls in sugar and press flat with  the butt of a glass cup  OR you can roll the dough out to use with cookie cutters.  This dough is a little wetter than most, so you have to be more careful and attentive to the rolling out.  Most times, I grab a chunk and press out with my hands, then roll the pin over to get rid of my finger marks.  (did you forget to wash your hands?)

Bake at 375 degrees for 8-10 minutes.  Don’t brown, should be light. Cook longer for crunchier, shorter for softer. Frost after they have been cooled.

I’ve never had a better sugar cookie. Make sure when you try them for the first time that you have not eaten any dough (don’t want to blunt your appetite) and that you wait til they have cooled and maybe sat for an hour or so, and you have frosted them.  Make sure your palette is perfectly clear and you are ready for something sweetly delicious and so delicately buttery with  a tiny bit more depth than you might have thought a sugar cookie could offer.