12 November 2009


A few days ago, my 3 ½ year old asked if we could make cookies. We didn't have chocolate chips. We had just finished the brown sugar. And bed time was fast approaching. What to do? A sugar-cookie. A shortbread. Like the French punitions? I only slightly modified the recipe from Smitten Kitchen, as detailed below.

Conveniently, we have all the ingredients! So off we go...
5 tbsp unsalted butter, at room temperature
½ cup sugar
1 large egg, at room temperature
2 cups all-purpose flour
Beat the butter and sugar together until smooth and creamy.

Creamed butter

Add the egg.

+ egg

Beat until smooth. Add the flour. Pulse in the flour until combined.

+ flour

Dump the dough out onto a floured surface. Combine into 2 small piles, press together, wrap with plastic wrap and toss into the freezer for half an hour.

Preheat the oven to 350°F. Remove one pile of dough, and roll it out on a floured surface. You want your cookies about ¼" thick. Cut out cookies, with the help of a small child, remove the cookies from the cutters, and place them on a cookie sheet with a Silpat.

Cookie cutter

Bake 12-14 minutes, until the cookies have solidified, and look like this:

Baked cookie

Remove to cool.


Smitten Kitchen suggests you can keep these cookies around for 5 days at room temperature. I wouldn't know.


Dr. Ricky said...

Aw, he's a fine cookie maker, that one.

John Lynch said...

That is awesome. I know I get absolutely jacked when my 5 year old takes an interest in food.

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