Thanks so much to the nice folks @ Disney, this past weekend the kids and I tested the “Big Daddy’s Sugar Cookies” recipe in the Princess and the Frog Cookbook.  For the holidays we took this simple recipe and created some deliciously looking holiday cookies, if I do say so myself,  to share with you.   We went over to our Grandmother’s house and hung out with her all day which was right up her alley because we never get to see her as much as we should.  That’s completely my fault, but now that we live a lot closer and gas prices isn’t an issue now, I’ll make it up to her and the kiddos!

We’re so excited to share this recipe with all of you because it was not only fast to prepare but it was also a lot of fun watching the kids work in the kitchen with Gran, that’s our Grandmother.  She of course brought up some childhood stories to tell them about me.  Which I didn’t mind.  It was nice to reminisce a little because I’d forgotten everything.  It was so awesome to see them interact with each other just like she did with all of us when we were their age.  There’s just something about sharing memories around the holidays that makes it even more memorable.  CafeMom.com featured this particular recipe post here, so when you get a minute check it out.  Thanks CafeMom.com!

Simple Sugar Cookies from Raising Chefs

3 1/2 cups flour

2/3 cup sugar

1 tablespoon vanilla extract

1/2 teaspoon salt

1 large egg

1 cup butter, softened

1 tablespoon light corn syrup

Frosting, mini-candies, sprinkles (optional)

Directions:

1. Whisk together the flour and salt in a small bowl. Set aside.
2. In a large bowl, use a wooden spoon to press the butter into the sugar until the mixture is soft and smooth.  Stir in the egg, corn syrup, and vanilla extract. Then stir in the flour mixture from Step 1, one third at a time.
3. Divide the dough into two portions. Pat each portions into a disk, wrap it in plastic, and chill until firm enough to roll (1 to 2 hours).
4. Heat the oven to 375. Working with one dish at a time, place the chilled dough between 2 sheets of waxed paper and roll it to about 1/4-inch thickness. Use cookie cutters to cut out shapes from the dough. Reroll the dough scraps and cut out more shapes.
5. Place the shapes on an ungreased baking sheet, leaving an inch between them. If you’re not planning to frost the cookies, sprinkle the tops with sugar.
6. Bake the cookies until light brown around the edges, 8 to 10 minutes. Then leave then on the baking sheet for a few minutes before transferring them to a wire rack to cool. Decorate the cooled cookies with frosting, mini-candies and or sprinkles if you like.

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