Three Blondes and a Redhead: 2008

Tuesday, December 30, 2008

101 Things in 1001 Days

This list and all of the updates are now posted on my new blog here. Sorry for the inconvenience!

Sunday, December 7, 2008

Chocolate Krispie Treats

This is now posted on my new blog - click here to view the recipe.

Wednesday, December 3, 2008

Oatmeal Caramel Bars

This is now posted on my new blog - click here to view the recipe.

Wednesday, November 19, 2008

THE BEST Fluffy, Soft, Thick Sugar Cookies

This is now posted on my new blog - click here to view this entire post.

I am excited to give you an amazing secret recipe. *prepare yourself* One of my baking-crazed friends, Sari, searched high and low for THE BEST sugar cookie recipe on the planet. Her ideal cookie wasn't the crispy, thin cookies that snap when you bite them. Oh no...we're talking the thick, Lofthouse-type cookies that are sold in the bakery section of most grocery stores. My friends, she baked many, many sugar cookie recipes to find this gem that I'm about to share with you. They are...divine. And the best part is that you don't have to refrigerate the dough for 2 hours before making them! Grab a pen...this is a keeper...

THE BEST fluffy, soft, thick Sugar Cookies

1 ½ c. sugar
1 c. butter
1 egg
1 t. vanilla
1 c. milk*
4 ½ c. flour
1 ¼ t. baking soda
4 t. baking powder (yes, that's right...FOUR teaspoons!)

Preheat oven to 350. Cream sugar, butter and egg. Mix dry ingredients, then add them to the wet mixture. Add milk and vanilla. Roll out the dough pretty thick - about half an inch. The key is to roll out the dough with lots of flour (at the beginning, I usually even have to flour my rolling pin between each roll…the dough can get pretty gooey - expect for your hands to be coated with flour), cut with your shapes using cookie cutters, lay the cookies about an inch apart on a parchment lined baking sheet (they grow and rise in the oven) and bake 8-10 minutes. Store in a tightly sealed container.

These freeze well!

Frosting
(double the following recipe for a thicker frosting layer on the cookies)
2 c. powdered sugar
1/3 c. butter, softened
½ t. vanilla
1-2 T. milk

* I add a little less than 1 cup of milk so the dough isn't as sticky. It's easier to work with.