Posts Tagged ‘alton brown’s sugar cookies’

alphabet cookies, with red sprinkles, of course

June 20th, 2010

letter_cookies From letters to sounds to words, Carter is making the literacy journey. He aced letters and sounds, started reading words well over a year ago, and can sound out new words. But he’s a bit spooked about reading. No fear of baking, though, so our culinary take: alphabet cookies. We used Alton Brown’s trusty sugar cookie recipe, teamed up with Carter’s neighbor friend Sonia, and got rolling. As you can see, I kid not about Carter’s love of red sprinkles.

One note: If you buy alphabet cookie cutters, be sure to check the size. Miniature letters will spell “frustration” with kids. The letter cookie cutters we used are 2 inches high. They came as part of  The Alphabake: A Cookbook and Cookie Cutter Set. The set comes with 26 ABC cookie cutters, a square baking sheet, and a wipe-off, 32-page cookbook. Author Debra Pearson has some fun ideas, such as making a “negative” cookie with the letters of your name or a word cut out; edible Cocoa Cookie Kisses, with Xs and Os; and not-for-consumption salt play dough. You can also just buy ABC cookie cutters, which often come with numbers, too; for example, Wilton has a 50-piece ABC and 123 cookie cutter set with cookie cutters that are about 3.5 inches in size.

Cookie phobia

July 5th, 2009

Elyse suggested making star cookies with Carter for the Fourth of July. We just did it a day late and combined it with a photo shoot for Baking with Carter. Guess which Carter liked better?

I took advantage of having Cousin Elyse here to get a blog photo, which isn’t an easy feat with a four-year-old. But she did it.

I confess, for all the baking I do, it’s highly unusual for me to make cookies. The reluctance dates back decades to less-than-successful tries as a child. (Yes, my mom let us loose in the kitchen at a young age.) There were the ginger snaps ran, the Tollhouse attempts burned, and the stiff dough was just too hard to mix by hand. Besides, ginger snaps were my great Aunt Frances’s specialty, and chocolate-chip cookies were my sister Margaret’s.

Fast forward to today. I realize how silly my fear of cookies has been—now that I have a KitchenAid stand mixer (wedding present from some dear siblings). It does all the hard work! Combine it with an Alton Brown recipe, a star cookie cutter from the PlayDoh set, and red sprinkles. We were so set.

Sugar Cookies
Recipe by Alton Brown
Show: Good EatsEpisode: The Cookie Clause

3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375F degrees.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.