After baking with my children twice in the last week I have decided that I am now qualified to give expert advice.
I found a fun recipe for sugar cookies while blog-hopping and decided we would give it a shot when the baby was napping.
Here are my best tips:
1. Give everyone a bowl and a spoon. Whether they all need one or not, just give it to them, preferably the same color and size to prevent grabbing, whining and ear-numbing repetition of the phrase, “I want THAT one.”
2. Gather all ingredients but do not put them in front of your children. Place ingredients close enough so that you can reach them, without leaving your children at risk of walking clear off of a kitchen chair, but far enough away that no one can roll themselves in flour before it is added to the recipe.
3. Instruct children on keeping all materials out of their mouths and holding utensils down so that no one loses an eye.
4. Mix ingredients.
5. Remind children that, in order to mix ingredients, they must be inside the bowl.
6. Begin losing hope for the edible quality of finished product as children stuff their faces and squish dough between their fingers.
7. Take away cookie sheet as dough begins to fly and fork cookies yourself. Return cookie sheet to the little pokers and hand over the sprinkles.
8. Curse yourself for not getting out two jars of sprinkles. Remind children to share ten million times.
9. Put cookies in the oven and turn on a show that will hypnotize the children while you recover your kitchen from the tornado that just went through.
(Tip from the sous chef: Clothing is optional but eat at your own risk, those sprinkles can end up in some pretty tricky places.)
Here is my favorite sugar cookie recipe:
Mrs. Hein’s Sugar Cookies
1 cup butter (2 sticks at room temperature)
1 cup sugar, plus extra for fork dipping
2 cups flour
1 teaspoon baking powder
1 teaspoon vanilla
Pinch of salt
Sprinkles for decorating
Preheat the oven to 350 degrees F. Cream the butter and sugar together in a large bowl.
Add the flour, baking powder, salt and vanilla. Beat until well blended.
The dough will be stiff and slightly crumbly when done.
Form the dough into round balls using about a tablespoon’s worth of dough. I make my tablespoonful rounded. Flatten the dough balls with a fork, dipping the back of the fork into some sugar before pressing. Top with some sprinkles if you like.
Bake cookies on ungreased cookies sheets for 10-11 minutes. Allow to cool on sheets for 2 minutes before removing to racks to cool completely. The cookies can be stored in an airtight container lined with wax paper. I yielded 27 cookies with the size of my dough balls.
Powered by Facebook Comments