Making sugar cookies has been at least a once a year tradition before the girls were born. It was revised as an everyday event when the catering business was going full force. Now I make them for different occasions for the grand kids. The recipe has always been guarded. But now I think it is appropriate to share it for others to enjoy. I’ll give it in a couple of posts. The recipe will stay the same but the icing will change depending on the cookie.
Cookie decorating is an art form and not for the faint at heart. You really have to want to do it for the ones you love. It’s often a process that requires overnight drying. When we made them for Stevens Catering it was just as a loss leader. Making them together with grand kids is much more rewarding. That being said, here’s the recipe. Enjoy!
The most popular cookie at Stevens Catering was Lemon Crisps. Who wouldn’t love a crispy vanilla cookie with a lemony glaze?
Start by creaming the sugars, butter and oil together. Add the eggs and flavoring.
In a separate bowl,\ mix together the dry ingredients: 4 cups plus almost 1/3 cup flour, 1 teaspoon salt, 1 teaspoon baking soda and 1 teaspoon of cream of tartar. Blend dry ingredients into wet ingredients and mix well.
We learned that if the dough set before baking, the cookies dehydrated and didn’t run as much. Of course if you go head and scoup out the dough with a black scoup onto a parchment covered cookie sheet and mash down with a glass dipped in granulated sugar the cookies will do just fine.
Notice I’m using a mixer from the 1950’s. I have burned up several mixers and at our shop we have burned up several of those new, high dollar kind. Of course they were never made for that kind of abuse but I will tell you that if you run across a mixer made by Hobart, buy it!!!! I still have one mixer purchased in 1976 that keeps on running and has outlasted several other newer and supposedly better, mixers. Hobart makes all commercial mixers now and does not put its name on the newer models. So that’s why you see an old mixer in my pics. I’ll continue to use them and replace the parts as necessary. They just last!
Bake in a 350 degree F oven for 10 minutes. Make a thin glaze out of 4 cups powdered sugar, 4 teaspoons lemon extract and enough warm warm water to make a spreadable glaze. Ice each cookie with the glaze. Enjoy!
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At Stevens’ Catering we never used a plain mayonnaise for sandwiches or roll ups. I never was fond of plain mayonnaise due to the high fat content so we always tried to cut with a lower fat sour cream. Today I’m making a Mayo Spread to go on a large hot sandwich on French bread.
The sauce begins with 1 cup mayonnaise and add 2/3 cup sour cream. This helps to cut the fat in the mayonnaise. For flavor add 4 teaspoons Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon garlic powder and salt and pepper to taste.
Slather it on both sides of a warm french bread sandwich.
I used what I had so I’m putting it on both sides and adding 4 slices of Off The Bone Ham and cooked bacon. On the other side goes two kinds of cheese. I am using white American and swiss. Use what you have. Into a 350 degrees oven it goes. Just long enough to warm.
Bring it out and I top with yesterday’s leftover romaine and tomato salad.
Close it together, cut and you have a hot sandwich sure to please any palate.
What ever is leftover, I cover and pop in the refrigerator. Use for all your sandwich needs,
Dipping strawberries is simple but I may have a few tips to improve your product, First, DO NOT wash your strawberries. They are 90% water and more water just tends to damage them. Lightly blot them with a damp paper towel just before dipping. Make sure your dipping sauce is lower than body temperature so the warmth will not cook the strawberries. Do not allow water or any liquid to get in the melted chocolate. It will seize up. And with the leftover chocolate, add toasted nuts, pretzels, chow mien noodles, toasted coconut or whatever!
Be sure not to get candy coating or chocolate fountain candy. I put a link below so you can see real chocolate. Enjoy!
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Bring it out and I top with yesterday’s leftover romaine and tomato salad.
