Monday was Child #2's 15th birthday. My children are allowed to pick the dinner and dessert menu on their birthday's (even if it doesn't meet the essential requirements of a well balanced meal). Child #2 requested that we go to the local Pizza Buffet restaurant for dinner, and that we have sugar cookies for dessert. Sugar cookies with pink cream cheese frosting and sprinkles, of course. She has a thing for pink........and sprinkles. Sadly, the cookies are still sitting in a plastic storage container in the refrigerator. Sunday morning she woke up with horrible pains on her right side, right under her rib cage. We spent Sunday morning in the ER trying to discover the reason for her pain. The ER sent us home later that day with pain medication, and a voucher for a return visit the following morning for a whole battery of tests. My poor baby! She spent her Birthday morning in the ER being poked and prodded ( Wrapping pink compression tape around your recently placed I.V. DOES NOT make it a Birthday present. Her words not mine!). She spent her Birthday afternoon in surgery to remove a non functioning gall bladder, and her Birthday evening having an adverse reaction to the morphine she was given to manage pain (A room full of parents, well wishing friends, and nurses still is not considered a Birthday Party in her eyes, either.Even if we did string the Hello Kitty Birthday banner across the room). She did come home yesterday afternoon, which made her a much happier girl (still in pain, but much happier). Now, Nurse Mommy is making her take her medication, walk up and down the hallway, and cough ( I am NOT her favorite person right now). Hopefully, in a few more days she will be a much happier camper!
Now, for the happier part of the post..........SUGAR COOKIES! Soft, rich, buttery deliciousness! I have sworn by this recipe for many moons now. They are pretty much fool proof. The key is to let the dough sit in fridge overnight. Let it get good and cold, then they roll out like a breeze. These are a little taste of Heaven (in my opinion, anyway).
Sour Cream Sugar Cookies
(makes 4 dozen cookies)
1 cup butter, softened (I use butter flavored shortening)
2 cups sugar
6 cups of flour
2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 cup sour cream
In a large bowl cream together butter and sugar. Add eggs, one at a time, beating well after each addition. Combine dry ingredients. Add dry ingredients to the creamed mixture alternately with the sour cream. Beat well after each addition. Place dough in a greased bowl, cover and refrigerate overnight. On a floured surface, roll portions of the dough to a 1/4 inch thickness. Cut out shapes and place on a well greased cookie sheet about an inch apart. Bake at 375 for 8 - 12 minutes, until they are lightly browned. Let cool on cookie sheet for 2 minutes before transferring to a cooling rack. Cool completely before frosting.
Cream Cheese Frosting
1/2 cup butter, softened
1 (8oz.) brick of cream cheese, softened
1/2 tablespoon vanilla
51/2 - 6 cups powdered sugar
Cream butter and cream cheese until light and fluffy. Add vanilla. Beat in powdered sugar one cup at a time. Refrigerate any unused frosting.
- Fill an empty Parmesan Cheese container with flour. Use it to sprinkle the flour your rolling surface.
- Sprinkle decorations on cookies over a paper plate or bowl. You can pour the unused sprinkles on the plate back into the container to use another time.
- After frosting the cookies. Spread in a single layer on a cookie sheet, and place in a cold place for 20 minutes (I just set them in the garage to chill in the winter time). Then you can stack them between layers on waxed paper for storage without the frosting sticking. Keep uneaten cookies in the fridge.