Cookie Time

 This little girl is like her Fifi and her Sadie in that she has a mouth of sweet teeth.  She loves anything and everything sweet.

They came up from Jackson for Easter and I had to have a little project for us to do.  My mother in law sent me a cookie recipe mid week and so that was my cue to make cookies with baby girl.

You just never know when my brother and his family will roll into town.  It might be late one night or early in the morning or mid day.  Until becoming a parent, I thought this was crazy, now I know you can't predict arrival times with children, it is what it is.  So knowing the uncertainty of things, I woke up Saturday morning and made the cookie dough and the icing, so that we would be able to complete this project regardless of arrival time and other plans.

Ellie seemed to have a lot of fun deciding colors, but this icing was a bit thick and a little difficult for her to push through the bag.  She was very grown acting this trip.  She has learned to delegate unpleasant tasks, she would politely ask if I would get something for her, or her mom could throw something away for her, so she wouldn't have to get down and do it herself.

Kathy seemed to enjoy the decorating, too.

Ellie took the most joy in the sound the icing bag makes when it gets and air bubble in it.  She died out laughing and let me know it sounded like a poot to her, so of course we had to do it over and over again, with her giggling the entire time.  Memories made.

This cookie recipe makes a cookie much like you would buy at Emileigh's Bakery in Oxford, not super sweet and pretty thick.  I think next time I will add a bit more sugar.  The icing is DIVINE, but next time I will add a bit more milk to thin it down.

Cookies:

5 1/2 Cups all purpose flour

1 teaspoon baking soda

3 teaspoons baking powder

1/2 teaspoon salt

1 cup unsalted butter, at toom temperature

2 cups granulated sugar- remember I will add more 

4 eggs

1 teaspoon vanilla extract

1 cup sour cream

Buttercream Frosting

1/2 cup unsalted butter at room temperature

1 teaspoon vanilla extract

4 cups powdered sugar

1/2 cup shortening

2 tablespoons milk

Directions:
1.  In a medium bowl whisk together the flour, baking soda, baking powder and salt. Set aside.
2.  In the bowl of a stand mixer with the flat beater attached, cream the butter and sugar at medium speed until light and fluffy, about 3 minutes.  Scrape down the sides of the bowl as needed.  Add the eggs, one at a time, beating until each is incorporated.  Add the vanilla and sour cream and beat at low speed until combined.
3.  Add the dry ingredients and beat at low until just combined.  Dough will be a bit sticky.  Divide dough into two sections.  Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap.  Chill in the refrigerator overnight or at least two hours until firm.
4. Preheat the oven to 425 degrees.  Line large baking sheets with parchment; set aside
5. Flour the countertop and the top of the dough.  WIth a rolling pin, roll the dough out to 1/4 inch thickness.  Using a 2 1/2 inch round cookie cutter, cut out circles and transfer to a baking sheet.  Bake for 7 minutes until pale golden.  Immediately transfer cookies to a wire rack to cool.  Cool cookies completely before frosting.
6. To make frosting, in the bowl of a stand mixer fitted with the paddle attachment, cram together the butter and vanilla.  Slowly beat in the powdered sugar and the pinch of salt.  Once smooth and creamy, add in milk 1 tablespoon at a time, then beat at medium high speed for a minute or two until light and fluffy.  If desired, add food coloring and beat until combined.
7.  Once cookies have cooled completely, frost and add sprinkles.  Allow frosting to set, then store in an air-tight container.  Let cookies sit for several hours before serving to allow the flavors to develop.