In the kitchen, baker always working on something,

till I talked to Sydney and she said “bake this way.”

She said “you haven’t tasted anything till you taste my sugar cookies.”

Than your sure to be changing your dough.

So I tried her sugar cookies,

Oh I wish you could smell them,

Cause the best taste about them were the almond and the lemon and it

Only started with a little taste,

Like this.

Sugar and butter creaming away.

Adding an egg and extract.

Singing “yummy, yummy,”

with your palate dancing.

Like you haven’t had sugar cookies like this before,

so I took a big chance  threw them in the oven,

while waited for them to bake.

It really wasn’t me Sydney was fooling.

because I knew what I was doing,

when I told her these sugar cookies were here to stay.

Then she told me to,

BAKE THIS WAY, BAKE THIS WAY,

BAKE THIS WAY, BAKE THIS WAY,

 BAKE THIS WAY, BAKE THIS WAY,

 BAKE THIS WAY, BAKE THIS WAY,

Just take a little taste like this!

I adopted this melody from Areosmith, Sydney and I sometimes bake while listening to them rock!

Sydney and I have a blast baking together and I wanted to share some of our time with all of you.

Special Sugar Cookies:

 200 grams / 7/8-cup Tbsp Unsalted Butter, cold and cubed

360 grams / 3-cups All Purpose, extra  for rolling for rolling dough

6 grams/1 ½ teaspoon baking powder

¾ -teaspoon salt

200 grams / 1 cup Superfine Sugar

50 grams/1 Large Egg, lightly beaten

1-Tablespoom lemon zest

½  teaspoon Vanilla Extract,clear

1-teaspoon almond extract

 

Prepare your mise en place, whisk together flour, baking powder, salt and set aside. Whisk lightly the egg and extract. Line four baking sheets with either a silpat or parchment paper.

Cream together the butter, sugar, with a standing mixer and the paddle attachment.  Beat until just the butter and sugar  become  creamy, pour the the egg whisk with vanilla , and continue to beat till combined,

(Don’t over mix, you could incorporate too much air this will make the cookies spread too much during baking). Scrape down the sides of the bowl and paddle attachment. Add the whisked flour and mix on low until dough forms that is still crumbly.

Knead into a ball on a cool floured workspace, such as a marble board or counter top. Roll the dough into a circle about ¼ inch thick, dip the cookie cutters into some flour (to prevent sticking) and place cut out dough on a baking sheet. Re-roll the left over dough, but first knead the dough into a ball. Follow the same processes till all the dough has been used.

 

Place the baking sheets with the raw cookies in the refrigerator for 20 to 40 minutes. This process will keep the cookies’ shape and prevent spreading.

Preheat the oven to 180°C / 350°F.

Bake same sized cookies together and rotate baking sheets half way through baking, bake for 7 to 12 minutes, depending on your oven. Leave to cool on the baking sheets for about 2 to 3 minutes, and transfer to cooling racks till completely cooled.

Once completely cooled, decorate as desired.

This has been part I. Decorating with fondant and royal icing with Sugar Cookies will be in part 11, so stay tuned!