Thursday, February 24, 2011

Thrilling Thursday

I managed to score this dress from BR today on a lunch shopping errand - I've been eyeing it since January and it's finally on sale.  Wahoo!

And by the time you read this, I'll be sharing the below with MCB.  Neon food coloring is the way to go. 

My darling friend Erin has the absolute best sugar cookie recipe if you want to recreate.  I also used this cookie glaze receipe and store-bought cookie frosting to write on them. 

Rum Sugar Cookies
INGREDIENTS: (I like to switch the amounts of the almond and rum extracts)
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup butter
2 eggs
1 cup white sugar
1 teaspoon rum extract
1/2 teaspoon almond extract
1/8 teaspoon nutmeg

1. Mix together flour, baking soda, salt, baking powder, and butter
until the mixture resembles cornmeal.

2. Combine eggs, sugar, rum extract, almond extract, and nutmeg until
well mixed. Pour the egg mixture into the flour mixture. Stir until
well blended. Divide the dough into two equal halves. Refrigerate the
dough for 2 hours.

3. Preheat the oven to 350 degrees F (175 degrees C).

4. Place dough on a lightly floured surface. Roll the dough out until
it is 1/8 inch thick. Using a cookie cutter cut the dough into cookies
(whatever shapes you please). Place the cookies on an ungreased baking
sheet.

5. Bake 7 to 9 minutes.

2 comments:

Erin said...

hmm ... i think your recipe cut out the amounts of nutmeg and rum. just wouldn't want anyone making these and thinking they are gross and i don't know how to cook!!!

LaurenHoya said...

uh oh! i had copied it from my email and the formatting was weird - guess i accidentally deleted those! fixed!! i'm sure they'd still be the best cookies ever.

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