12 Days of Cookies – The Great Sugar Cookie Debate

Sugar cookies are the classic holiday cookie. Everyone seems to have a great sugar cookie recipe. I personally only have the patience for sugar cookies at the holidays. Even though I have about 40 cookie cutters, they barely ever get used. Occasionally I’ll use them for things other than cookies (like cake or bars).

I think it’s because I don’t have a great sugar cookie recipe. Don’t get me wrong I love the recipe that came from my Aunt. The problem is that it poofs so sometimes the cookies lose their shape. They don’t have crisp edges like some sugar cookies. So I decided to test three sugar cookie recipes to come up with a favorite.

The first recipe will be my Aunt’s recipe that I grew up eating. I’ll use it as a baseline to compare the other recipes to. Second, I’ll be trying a Dorie Greenspan recipe. Funny thing is that both Cookie Carnival AND Tuesdays with Dorie are doing Dorie’s sugar cookies this month! The last recipe comes from Ashlee’s blog (and Katie uses this recipe too). Her cookies always look perfect.

I decided that we needed to come up with a way to use up all of these cookies. Our friends offered to host a cookie decorating party. I brought the naked cookies and all my decorating supplies and they provided snacks and beverages.

These are pictures of some of the cookies we brought home with us. It was a lot of fun to decorate cookies with a group of friends.

One cookie cutter that I have never really liked is the Santa cookie cutter. My mom had one growing up and the only way it looks like a Santa is if you decorate it properly. I don’t think I’ll use the cookie cutter anymore. We did have fun trying to decorate the shape into things other than Santa. Hubby made a convincing bird and another friend made a cute penguin mother and baby. Here’s a pic of my Santa and hubby’s bird.

I was trying to be organized while I was baking, so I went ahead and measured everything out at the beginning including labeling each measured ingredient with post it notes. It turned out to be very useful when I started mixing the dough.

So now on to the verdict. Is it possible that one of these new recipes is going to replace my go to sugar cookie recipe? The recipe I grew up loving turned out soft and a little puffy as expected. It’s also somewhat difficult to work with because you have to work quite a bit of flour into the dough prior to rolling it out. Dorie’s recipe held it’s shape well and the batch was small, which was refreshing. It was also very easy to roll out and work with. Ashlee’s recipe had a nice hint of lemon. I enjoyed the lemon when they weren’t frosted but I thought it was a big overpowering when they were frosted. These also help their shape quite well and again were easy to work with. So I would definitely make any of these recipes again. I guess it would depend what I was looking for.

For super soft roll out cookies – I’d make my aunt’s recipe.
For cookies that hold their shape really well – I’d make Ashlee’s recipe.
For a simpler sugar cookie that yields a smaller batch – I’d make Dorie’s recipe.

And now on to the recipes.

Sugar Cookies – from my Aunt Deanne – I got 5.5 dozen cookies
2 1/2 cups sugar
2 eggs beaten
1 cup lard
2 tsp. baking powder
1 tsp. vanilla
4 cups flour
sour milk (1 cup milk mixed with 1 tsp. vinegar and 1 tsp. baking soda.)

In a large bowl, mix sugar with eggs. Add lard, baking powder,
vanilla, milk, and flour. Mix each ingredient one at a time to the
other. Roll out and use cookie cutters. Bake at 350 for 8-10 minutes.
Watch closely, top does not brown only bottom.

Sugar Cookies – from Dorie Greenspan’s Baking from my Home to Yours – to see the entire recipe, check out the TWD member who chose it, Ulrike of KΓΌchenlatein – I got 2.5 dozen cookies

As you can see the Dorie recipe made a very small amount of dough. This is nice though because sometimes making sugar cookies is overwhelming. Also, I didn’t rechill my dough between rolling it out. I just rerolled and went with it.

Sugar Cookies – from Katie, originally from Ashlee – I got 5.5 dozen cookies
1 1/2 c. butter
1 1/2 c. granulated sugar
1/2 c. powdered sugar
4 eggs
1 tsp vanilla
1/2 tsp almond extract
1 Tbsp lemon zest
5 c. flour
2 tsp baking powder
1 tsp salt
Powdered sugar, for rolling

Preheat oven to 400 degrees.

Cream butter and sugars in a mixer for 5 minutes. Add eggs one at a time, mixing thoroughly. Add vanilla, almond, and lemon zest.

Sift in flour, baking powder, and salt a little at a time. Do not over mix, this process should take about one minute.

Chill dough for up to a week in the fridge, or roll out and cut right away. Line a cookie sheet with parchment paper and bake cookies for 7-8 minutes. Wait until cookies are cooled before icing.

Frosting
1 stick of butter, softened
1/4 cup Crisco
6 cups powdered sugar
Water or Milk to reach desired consistency
Food coloring

Beat butter and Crisco until light and fluffy. Add powdered sugar slowly. Add water/milk (I used whipping cream) until desired consistency is reached.

My 12 Days of Cookies:Day 1: Lumberjacks
Day 2: Peppermint Sandies

I’m submitting this to Food Bloggas Eat Christmas Cookies blogging event. Check this link to participate in the event. Or check here to see the roundup (gets updated as entries come in).

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31 Responses to “Raspberry Curd and an Interesting Twist on a Breakfast Sandwich”

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    Sunshine — April 21, 2010 at 12:16 pm

    Thank God for the weird flavors and for not making em the only weirdo foodie out there. This sounds heavenly, and I can’t wait to try my hand at the curd this weekend.

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    yumventures — April 21, 2010 at 1:20 pm

    I am practically addicted to lemon curd, and since raspberries are by far my favorite berry I would be scared to make this, have so much left over, and pour it over everything I could eat! The breakfast sandwich also looks good, never had sweet with the eggs, but its worth a shot! Would be great with french toast, and I love cream cheese with sweet jam πŸ™‚

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    Katie — April 21, 2010 at 1:22 pm

    Jen, that curd looks just wonderful! I LOVE raspberry!

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    hannah! — April 21, 2010 at 1:31 pm

    it’s okay to have a weird tastebud. it all matters if you like it (: i think flutternutters are weird in comparison πŸ˜› no offense, people!

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    Pam — April 21, 2010 at 2:07 pm

    Mmm, this sounds fantastic! I’m so used to curd being citrus – this would be a nice change of pace.

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    Sarah — April 21, 2010 at 2:21 pm

    You’re not the only one! Growing up, when we didn’t have tomato soup with our grilled cheese, there was usually jam spread on it after it was grilled. It’s a weird combo that one of my parents inroduced, but it’s surprisingly good.

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    Bridget — April 21, 2010 at 2:56 pm

    Ooh, raspberry curd sounds fantastic.

    Your sandwich seems like the breakfast version of a monte cristo sandwich, and I really like monte cristos.

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    mrs. c — April 21, 2010 at 5:26 pm

    i have never had raspberry curd and it sounds yummy. I think it would taste great on french toast. i might just have to try this!

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    Joanne — April 21, 2010 at 6:13 pm

    I actually love egg and jam sandwiches! I think it’s pretty weird…but oh so delicious. that curd looks fantastic! Gorgeous color.

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    Kelly — April 21, 2010 at 11:47 pm

    Wow, this could totally solve my problem with breakfast sandwiches. I just REALLY like sweetness in my breakfast but I want to like breakfast sandwiches because egg is so filling and good for you…I am definitely going to try this!

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    Kerstin — April 22, 2010 at 4:11 am

    I bet the sweet/savory combo is yummy! I’ve never made curd for a cake before but hope to soon – it sounds so delicious and versatile.

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    Elina — April 22, 2010 at 1:30 pm

    I’ve heard of this combo before and I have to say – it grosses me out and intrigues me at the same time. Maybe I’ll get the guts to try it some day. You do make it sound delicious πŸ™‚

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    Sook — April 22, 2010 at 7:38 pm

    Oh wow, the curd looks so beautiful! The consistency looks perfect!

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    Kimberly Alexandra — April 22, 2010 at 8:01 pm

    Funny this should come up b/c I just had a ham & egg sandwich last night and I almost always have to add strawberry jam to that! Adding raspberry curd is sure to be just as good.

    πŸ™‚ Kimberly @ Poor Girl Eats Well

    PS – that curd is simply gorgeous!

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    smellslikehome — April 22, 2010 at 10:21 pm

    ooo i think i know which cake you’ll be posting soon…if it’s the one i’m thinking of, i have to say, this curd was the best filling i could imagine for that cake. this curd was just awesome (and i’m not a raspberry fan) and yours looks gorgeous!!

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    ABowlOfMush — April 22, 2010 at 10:29 pm

    Wow that is the most beautiful thing I’ve ever seen!

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    whisk-kid — April 23, 2010 at 4:12 am

    This certainly sounds like an interesting combination. I suppose it’s similar to a monte cristo, no? I’d love to give it a try!

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    A Cup Full of Cake — April 23, 2010 at 5:23 am

    I saw this recipe yesterday and immediately printed it. I made Vanilla raspberry cupcakes for a friend’s birthday and wanted to make them a little extra special. This curd is amazing. Its a little thinner than lemon curd but that was perfect for what I wanted. I didn’t want that thicker consistency. I will link to your blog when I post the cupcakes with pics and recipes to mine!
    Shanna
    http://acupfullofcake.blogspot.com/

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    ButterYum — April 23, 2010 at 12:38 pm

    I believe you when you say it tastes great with eggs. I’m not a ketchup fan, but I do like it on scrambled eggs – completely changes the flavor of both!

    I’m surprised your curd didn’t thicken after being chilled.

    Btw, tell you hubby that it’s true cheese and jelly seem like a strange combo, but well prepared cheese platters always include fruit selections (pears, grapes, etc) – they compliment one another beautifully.

    πŸ™‚
    ButterYum

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    NikiTheo — April 23, 2010 at 1:06 pm

    (1) Raspberry curd rocks, but I’ve never had a recipe for it, so thank you!
    (2) Berries are gerat on savory dishes! Every had a berry sauce on grilled rare venison meat? YUM!!!!
    (3) When I make over easy eggs, I always use toast covered in butter and raspberry preserves to sop up the yolk. So good!!!
    So you are in good company my dear!

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    Jen — April 23, 2010 at 1:32 pm

    I’m glad to hear I’m not the only “weirdo” that likes the jam/egg/cheese combo.

    I’m also surprised it didn’t thicken up more. Even this morning, it was still the same consistency and it’s been in the fridge since I made it.

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    doreeen sia — April 23, 2010 at 2:29 pm

    This comment has been removed by the author.

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    A Cup Full of Cake — April 28, 2010 at 7:58 pm

    Your raspberry curd recipe is amazing!! I made it and used it for some cupcakes. I credited and linked to your blog in my blog! Thanks for an awesome recipe
    Shanna
    http://acupfullofcake.blogspot.com/2010/04/vanilla-bean-cupcakes-with-raspberry.html

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    Joudie's Mood Food — August 7, 2010 at 9:40 pm

    This certainly looks addictive, and the colour is just DIVINE! Will have to try it ….. Am curioius to see what it tastes like with egg..

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    Kelly — March 17, 2013 at 9:20 pm

    I don’t know if I’m brave enough to try this one on an egg sandwich, but I did pin it πŸ™‚

    • beantownbaker — March 18th, 2013 @ 8:18 am

      Thanks for the pin! I hope you try it some time.

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    Courtney — March 29, 2013 at 6:28 pm

    Jen, are the amounts above written the way that you made it (doubled)? Can’t wait to try it!

    • beantownbaker — April 1st, 2013 @ 8:36 am

      I’ve never doubled this recipe before, but I don’t see why you couldn’t. Let me know how it works out for you.

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    Nicole — May 10, 2014 at 12:41 pm

    I have been searching for a recipe just like this for a cake filling! Thank you so much πŸ™‚

    • beantownbaker — May 12th, 2014 @ 4:55 pm

      Glad to help! I hope you enjoy it πŸ™‚

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    Stacey — May 19, 2016 at 3:05 pm

    Is it possible to make this without the added sugar? I’m trying to find recipes that are good for a cancer diet. Thanks

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