We are introduced, at an early age, to the sweet wondernous of a cookie. From teething cookies to soothe the swollen aching gums of incoming incisors, onto animal crackers purchased in rectangular-shaped boxes bearing a string handle for easy toting by little fingers. Deciding which part of the animal should be eaten first-the trunk of the elephant or the tail of a lion-depended on how hungry one was. Savor each and every one or simply gobble them down as fast as possible.

My next cookie memory would be the ever famous, possibly all-time favorite, the chocolate chip cookie. There is nothing better than to bite into a round circle of baked dough sprinkled with gooey melt-in-your-mouth chocolate. A chocolate chip cookie can dry tears, heal broken hearts, mend scraped knees and elbows and solve sibling arguments. Most of the problems in the world could likely be solved by a properly baked, right out of the oven, chocolate chip cookie. The power of a cookie is underestimated.

I will attempt in the next 365 days to prepare and comment on a year’s worth of different cookies-one for each day. My goal is to share with others my extreme love of cookies-baking them and especially eating them! Feel free to send me your favorite recipe, your earliest cookie memories, or how cookies may have influenced your life. Cookies Rule!

Monday, October 18, 2010

Cookie Recipe #289 - Honey-Lemon Halloween Cut-outs

This cookie has a zip to it (lemon), but the honey mellows it along with the simple powdered sugar and milk glaze. Could be used at any time of the year in any shape you desire.

Ingredients: 1/3 cup granulated sugar, 1/3 cup shortening, 2/3 cup honey, 1 egg, 1 teaspoon lemon extract, 2 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt. Glaze: 2 cups powdered sugar, milk (1 tablespoon at a time until of spreading consistency), sprinkles.

Instructions: Preheat oven to 375 degrees. In large mixing bowl combine granulated sugar, shortening, honey, egg, and lemon extract. Stir in flour, baking soda, and salt until thoroughly combined. (If sticky, refrigerate at least 30 minutes).

Roll 1/4 inch thick on lightly floured surface and cut into desired shapes with flour-dipped cookie cutters. Place about 1 inch apart on lightly greased baking sheets. Bake 7-8 minutes or until no indentation remains when touched. Transfer to wire racks to cool completely.

Make glaze: In small bowl combine powdered sugar and 1-2 tablespoons milk. Continue adding milk and stirring, one tablespoon at a time, until of spreading consistency. Frost cooled cookies and top with sprinkles of choice.

Makes 2 1/2 dozen cookies.

"Betty Crocker's Cookie Book", Western Publishing Company, Inc., Racine, Wisconsin, 1981.

Cookies Rule!!!

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