I'm one recipe away from being done with the Princess and the Frog cookbook. It's crazy. I've been cooking things from it for years. And it's been a lot of fun.
Anyway..the last recipe I made was sugar cookies. Surprisingly I haven't really made sugar cookies...except once. They aren't really my favorite cookie...but one day I do want to learn to make really good iced sugar cookies. At least for Christmas. I don't think that's a skill I'm going to learn this year. But I considered trying to go all out with these but ultimately I didn't feel like buying the meringue powder/making the icing.
So I left these plain.
At first I was concerned they wouldn't have enough flavor. I usually add Almond extract but I skipped in it the name of trying the recipe aw written.
It makes and almost Walker type shortbread cookie but much lighter. With a nice buttery flavor. You can even let them brown (a lot more than most cookies) and it just intensifies the buttery cookie taste.
I really like that this recipe wasn't too sweet. It had just a touch of sweetness that was perfect.
The only thing I feel I coulda done better was roll them thicker. I made them too thin. Thick is where it's at.
I wasn't sure at first..but I'm going to save this recipe as one I would make again. They are a nice, staple, buttery sugar cookie that's nice to keep on hand.
I found the recipe posted here.
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