Variations on a Theme

So, I went into the kitchen planning to make my 'fucking good' (as once reviewed) sugar cookies so that I could ice them and do various things with them for christmas (i.e. put them in stockings, give them to friends, serve them at parties). But, when I pulled up the recipe, it turned out I was missing a couple of minor ingredients. So, I decided to improv and change the recipe a bit. What follows is the original recipe and the new one:

Michelle's 'Fucking Good' Sugar Cookies

1 1/2 cups granulated sugar
1 cup margarine or butter
1 egg
1 teaspoon of vanilla
1/2 teaspoon of almond extract
2 1/2 cups of all-purpose flour
1 teaspoon of baking soda
1 teaspoon of cream of tartar
granulated sugar
cinnamon

Mix powdered sugar, margarine, egg, vanilla and almond extract. Mix in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours. Heat oevn to 375 degrees. Divide dough into halves. Roll each half 3/16 inch thick on lightly floured cloth-covered board. Cut into shapes.

Sprinkle with granulated sugar; place on lightly greased sheet. Bake until edges are light brown, 7 to 8 minutes.

(If using self-rising flour omit baking soda and cream of tartar)

So that recipe was a minor variation on a Betty Crocker recipe from the red 1959 cookbook. Here's what I did tonight.


Michelle's Holiday Cookies

1 1/2 cups granulated sugar
1 cup shortening (butter flavored)
1 egg
1 teaspoon of vanilla extract
1/2 teaspoon of honey
2 1/2 cups of all-purpose flour
1 teaspoon of baking soda
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg

Mix flour, sugar, shortening, vanilla, egg and honey in large bowl until mixture is consistent (it will look like a bunch of pea-sized balls). Add Baking Soda, Cinnamon and Nutmeg and mix. Mold dough into a ball, cover and refrigerate for at least 2 hours, preferably no more than 24. Preheat oven to 375 degrees Fahrenheit. Separate dough into manageable chunks, roll out (3/16" thick) and cut shapes. Bake for 7-10 minutes or until edges are golden brown. Baking time will vary depending on the thickness and size of your cookies. Ice with whatever frosting you choose.

So it's in the fridge tonight and I plan to bake them tomorrow afternoon. I'll let you know how they turn out!