If you haven’t noticed, it’s been a while since I’ve posted. I know, I’m a bad, bad person! Things have been crazy here: trip to NYC for interviews, finishing school, moving logistics, and the list goes on.
Last night, for the first time in a long time, I could finally catch my breath. I know I’m a true foodie at heart because the first thing I wanted to do with my free time was do some baking! With all of my spices, fancy gadgets, and premium ingredients packed up or given away, I had little to work with. I searched high and low for the simplest of cookie recipes. Here’s what I found: No-Roll Soft Sugar Cookies, courtesy of www.tastykitchen.com. No cream of tartar, no fancy dairy products, just the basics: flour, sugar, vanilla, shortening, baking powder.
And let me tell you, they were delicious! With a paper-thin crust, and lots of cakey softness on the inside, this recipe is already in my recipe box, ready for the next time when there’s a break in my harried schedule. When the cookies cooled, I topped them off with generous amounts of buttercream frosting from a recipe I found on the back of a Kroger powdered sugar bag:
Makes enough for three-dozen cookies, two nine-inch cakes, or a nine by 13 cake.
- 1/2 cup butter or margarine, softened
- 1/2 cup vegetable shortening
- 1 lb. confectioner’s sugar
- 1 tsp. vanilla extract
- 2/3 Tbsp. milk
- Cream butter or margarine and shortening. Gradually add remaining ingredients and beat at medium-high speed with an electric mixer until light and fluffy, about 5 minutes.
- Store unused part of frosting in the refrigerator for up to 3 weeks.
Eating cookies and sharing the baked good love with my equally (if not more) harried roommate, Chelsea, made me smile. A few cookies and a glass of milk later, I restored sanity to my life after whirlwind of the past few weeks. It was a divine night in my little apartment, all made possible by the most basic ingredients in a baker’s cupboards.