A Sarcastic Appetite


Sugar Cookies with Chocolate Sprinkles
September 28, 2009, 10:45 pm
Filed under: Uncategorized

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Having recently added “rolling pin” to my list of “kitchen gadgets with only one use that are taking up increasing amounts of space in my tiny kitchen,” I figured I may as well do something about it. I had a vision of sugar cookies with some kind of sprinkle topping, and sure enough old Irma Rombauer pulled through with a doozy. One downside: my kitchen was a real mess, even hours after the last cookie had been pulled from the oven. I’m not really sure how that flour got into every single nook and cranny in the joint.

The other problem is that my rolling and cookie cutting skills are, um, embarrassingly elementary. So they look kind of lopsided, and some are ovals as opposed to circles, and some have crazy lumps and aren’t even vaguely flat – like I cut into a little hill of dough as opposed to a nice, flat surface that was evenly 1/4″ thick. Figures. But there are few things that heaps of chocolate sprinkles won’t fix, and this is no exception. And they really are sneakily delicious, which I can say with certainty because there are five fewer cookies where there were before and I’m the only one home and I’m not really sure how that happened.

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Sugar Cookies with Chocolate Sprinkles

From Joy of Cooking. Makes about 36 2″ cookies.

2 sticks butter, softened slightly

2/3 c. sugar

1 egg

1/4 tsp. baking powder

1/4 tsp. salt

1 1/2 tsp. vanilla extract

2 1/2 c. flour

Beat the butter and sugar until creamy. Add the egg, baking powder, salt, and vanilla extract and beat until combined. Beat in the flour until just blended; divide the dough up into two disks and refrigerate until firm, at least 30 minutes but more like an hour if you can wait that long.

Preheat the oven to 350º and grease or line your cookie sheets. Roll out the dough and cut with 2″ cutters – I tried little lobster cookie cutters, but this failed miserably, so it’s probably best to stick with something simple. You know, like a circle. Keep rolling and cutting and refrigerate your dough for a bit again if it gets too warm and tacky.

Arrange the cookies on a sheet and press heaps of chocolate sprinkles or whatever kind of topping you want on there; bake for about 10 minutes, until the edges are just slightly golden. Let them cool for a minute or so on the sheet before transferring to a rack to cool completely. These are just as good the next day, which I can say for certainty since I just–nevermind. This is getting embarrassing.

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