The 27th Annual Cookie Extravaganza is this Sunday, Dec. 20. Katie Basile talks with Y-K Delta Lifesavers Bev Hoffman and Kathy Baldwin about how the extravaganza will be run in order to accommodate social distancing this year. Hoffman and Baldwin also share some thoughts and words of wisdom on celebrating the holidays safely during the pandemic.
Bev’s Favorite Sugar Cookie Recipe
Yields about two dozen cookies, depending on the size of your cookie cutters
1 cup butter, slightly softened
1 cup powdered sugar
1 teaspoon almond extract
1 teaspoon vanilla
1/2 teaspoon salt
2 1/2 cups flour
Preheat oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper.
Cream butter and powdered sugar together in the bowl of a stand mixer fitted with the paddle attachment. Add the egg and the extracts, scraping the sides of the bowl as needed until everything is combined. Gradually add the flour and salt. Beat the dough until it comes together.
Turn dough out onto a floured work surface and roll dough to a 1/4-inch thickness. There is no leavening in this recipe (to maintain shape and detail from the cookie cutter), so the thickness will remain about the same after baking. Be careful not to roll too thin. Cut with cookie cutters and carefully transfer to baking sheets. I like to sprinkle on the sugar crystals prior to baking.
Bake for eight minutes, or until set but not browned. Allow to cool five minutes before transferring to a cooling rack. Frost when cool.
Kathy's Son-in-Law's Favorite Cookies
1 cup shortening
1 cup brown sugar
1 cup white sugar
1 tsp. vanilla
2 beaten eggs
1.5 cups flour
1 tsp. baking soda
1 tsp. salt
Combine all ingredients and add 3 cups of oats and 1 cup of chocolate chips. Drop large spoonfuls of cookie dough on baking sheet and bake for eight to 10 minutes at 400 degrees Fahrenheit. Makes about three dozen cookies.