Super Soft Sugar Cookies - mmm Good!

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SUPER SOFT SUGAR COOKIES! 

(making about 3-4 Dozen depending on thickness and size of cookie shape)

Around the Holidays I love to make sugar cookies. Last night Talia and I Made these again and I realized that I have not yet posted them here on my blog.   I hope you enjoy these as much as my family and I do.

The Cookie-

1 cup sour cream
2 cups Sugar
2/3 Cup Crisco Shortening
1/3 Cup Butter Softened
4 Eggs
1 Tsp Vanilla
6 Cups Flour (set aside 2 extra cups for later use in rolling your dough)
3 Tsp Baking Powder
1 Tsp Baking Soda
1 Tsp Salt

Preheat Oven to 360 degrees F. Combine SOur cream, Sugar, Shorening, butter, eggs and Vanilla. Mix Well.

Slowly add the following while mixing until everything is mixed together. Baking Powder, Baking Soda, Salt, Flour.  Chill dough for at least 30 minutes to 1 hour.

Lightly flour your counter or table and kneed your dough 3 or 4 times to mix in a little bit of the flour. Sprinkle more flour on the counter as needed. You are going to now roll out your dough. I like to divide my dough in half to easier handling. Once rolled out use those fun cookie cutter shapes and enjoy this time with the kids.


Place your cookies on a cookie sheet and depending on the darkness of your sheet as well as the thickness of your cookies you will bake the cookies for 6-8 minutes. They will look cooked but not browned in anyway. Pull the cookies out from the oven and allow them to chill on the cookie sheet for another 2 minutes before putting them on a cooling rack. (this allows they to finish baking on the tray without crisping the edges. I love my cookies SOFT)

For icing these deliciously soft cookies, I like to use the following recipe.

1/2 Cup Crisco Shortening
1/2 Cup Butter Softened
1 Tsp Vanilla
Mix together well
Add in slowly 4 Cups of Powder Sugar.
Once they are all mixed it will be crumbly.  Add 1-3 TBLS Canned Evaporated milk. (or whole milk if you desire)  adding this 1 TBLS at a time. Only add enough milk to make the frosting smooth and fluffy.

Add some color as desired. Spread and ENJOY!   Don't forget that Glass of milk when you sit down to enjoy these deliciously soft cookies!
 

The NEED for Eggs Benedict!

Pin It Sunday afternoon as we are diving home from the park, I got a sudden craving for the SUGAR SHACKS eggs Benedict. Now the SUGAR SHACK for those you know is in California just off Huntington Beach. I live in Utah. This is a slight problem.  Now when you are pregnant and you get a sudden craving you have to have EXACTLY what you are craving or your craving will keep haunting you. Im not in a position where I can just fly to California for some yummy food, no matter how good. So I quickly handed my husband my cell phone and asked that he find the BEST recipe so we can attempt our own. I arrive home and on our way home he had done it! He found an excellent recipe.  Here it is almost 9pm on a sunday and I didn't have all the ingredients. This being the second issue of the night to satisfy this very pregnant, very hungry appetite. So we substitute. and although I'm sure it much better with English muffins, Toast seemed to work just fine.

So I hope you enjoy this as much as I did, and although they still do not COMPAIR to the SUGAR SHACK they are the next best thing! (Use quality ingrediants and you wont be disappointed)

http://www.foodnetwork.com/recipes/tyler-florence/hollandaise-sauce-recipe/index.html

Ingredients

• 4 egg yolks
• 1 tablespoon freshly squeezed lemon juice
• 1/2 cup unsalted butter, melted (1 stick)
• Pinch cayenne
• Pinch salt

Directions

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

• EGGS BENEDICT
• 8 slices Canadian bacon
• 4 English muffins, split
• 2 teaspoons white vinegar
• 8 eggs
• Salt and pepper, to taste
• Hollandaise sauce, recipe above
• Fresh chopped parsley, for garnish

Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler.

Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley. Yield: 4 servings