Especially a really cute novice who is probably tired of you trying to teach her how to cook.
D Money has her work cut out for her. Her dad doesn't cook. That is not to say he can't, because the man makes a killer roast and amazing chili. He just doesn't have the time or inspiration, so they eat out at least 3 times a week. Over the years, I've cooked dozens of meals for them, and I tend to leave the recipe lying around in the hopes that one day, it will be repeated by my teenaged sister in law. I realized ages ago that that will probably never happen, and that even in hoping for it, I'm being kind of a self serving douche. Who am I to force my recipes on anyone? Even if they are family?
D Money drove that message home for me again yesterday. I had brought along my cookie book, ready to pull out some fabulous classic recipe for us to bake together. Then she said, "Sugar cookies! I have the easiest recipe," as she pulled out a book and a giant plastic tub. I swallowed my inner control freak and let me little sister in law show me the way. We ended up with a batch of deliciously sweet cookies, crisp along the edges, but soft in the center, just the way a perfect cookie should be. I was very pleasantly surprised by the cookies, but even more so by the fact that D Money has begun to show some confidence in the kitchen. It's safe to say I got schooled.
Basic Cookie Mix
from Reader's Digest: Cook Now, Serve Later
makes about 8 cups
4 cups sifted all-purpose flour
2 1/2 cups sugar
1 1/2 cups nonfat dry milk powder
5 1/2 tsp. baking powder
1 1.2 tsp. salt
In a large bowl, combine all of the ingredients. Sift this mixture twice. Store in a tightly sealed container for up to three months in a cool dry place.
makes 18 cookies
2 1/4 cups Basic Cookie Mix
1 stick unsalted butter, melted
1 egg, lightly beaten
1 tsp. vanilla
Colored, demerera, raw, or granulated sugar for decorating
Preheat oven to 350 degrees. Lightly grease 2 cookie sheets. In a large bowl combine first 4 ingredients. Pour decorating sugar into a shallow dish. Using a teaspoon or one inch cookie scoop, scoop out batter and drop into sugar. Roll to coat and place on prepared cookie sheets, two inches apart. Bake for 13-15 minutes or until edges are golden and transfer to a wire rack to cool. For a crisper cookie, bake for a few minutes more, a few minutes less if you prefer a soft sugar cookie. Store in an air tight container for up to a week.
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This post is linked to:
My Meatless Mondays
Hearth and Soul