Dang These Are Good.....

So my good friend Angie posted recently about her Sugar Cookie Woes. From what I am gathering from the buzz around town and from my own experiences- great sugar cookies are not only elusive but really an art form that must be practiced and mastered. I am here to be your mentor. But I must give credit where credit is due.. this recipe originates from the annales of my friend Teresa's kitchen. Where she got it I don't know but I suspect it dropped from the Heavens like Manna to the Isrealites. Se here it is my friends. Don't forget to read the fine print following the ingredients. Not doing / or doing so could make or break your cookie experience.

Cream and beat til it becomes fluffy
1c butter
2c sugar ( I like to use extra fine)
1 tsp vanilla
3 eggs
1c sour cream
sift:
4 3/4 c-5c flour (depending on the density of you flour)
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt

I like to refrigerate for about an hour as sometimes dough can be sticky but it is not an absolute must

roll out to 1/2 " or so. cut and bake at 375 degrees for about 7-9 minutes.

When it says 1/2 inch please believe it. I know it seems thick but do you remember those cookies we all ate in high school (actually I never did because I thought they were disgustingly fattening back then -now I realize I missed out one the great joys of pre-pubescence cause I thought I was fat- how that is possible I do not know and yes it was pre for me as I didn't "mature" til the summer of my 16th birthday) Smokes- I am getting way off track, back to high school and friends who ate those pink clouds of pure ecstasy. Dangit- it took me three tries to spell that right. Here's a shout out to Wendy, Amber, Mars who used to eat those like they they were going out of style. Go figure you were in style. It has only been post partum that I have come to appreciate the glorious wonder that is the scrumptiously soft, thrillingly thick sugar cookie. Without further ado- my last tip, the key to perfection is cooking them just the right time. Because these have real butter in the recipe (a much sought after rarity in sugar cookies) timing is everything. If butter is cooked too long it causes the cookie to become crisp which is nigh unto blasphemy when making these kind of sugar cookies (yes! I used nigh again) I am in a weird mood today- thanks for bearing with my folks- so back to cooking time. DONT' COOK THESE TOO LONG. I rarely let them go over 8 minutes. Each oven is different and the delicate balance must be discovered by each individual- these should only have the tiniest hint of brown on the bottom and so help me- none on the top. Remember there is a reason why I call these WHITE fluffy clouds of perfection. Let me know if you want a delish recipe for cream cheese frosting- a hard to transport but totally worth it topping for these little gems. And for my 6, on a good day, 8 faithful readers. I am going so far as to take a picture of some I made today.

Warning: Even if you say to yourself- all these will be given away to teachers, visiting teachees, neighbors, valentines etc. Most likely- you will not be able to resist eating at least 4 (my count so far today) and what the heck- you deserve it.

Ps. If you are wondering.. sheesh she sure has a lot of time to make these cookies and blog about them, don't worry David and Coco are occupied doing what they do best- fighting like a cat and a dog, and Gabe is happily watching the washing machine, his favorite past time. I am sure glad I got a front loader. It provides a good 40 minutes of entertainment a day for this kid.