Although I missed the actual date, this little blog is now over a year old!
And what a year it was. Since last fall, I’ve posted over 150 recipes, mastered dishes and techniques I would have thought inconceivable until lately, and, of course, loved every minute of it (except this one).
I have also run a marathon, gotten engaged, moved, and started a new job, in that order. I’ve made cakes, cookies, breads, crackers, souffles, salads, pastries, puddings (ok, mousses), ice creams, sorbets, soups, pancakes, and eggs.
This site’s readers started out as 1) myself, constantly hitting refresh, 2) my loyal food-loving sister, and 3) my parents and fiance, whom I subscribed to the feed without their permission (which left them with no clue of how to unsubscribe on their own — devious!). It now gets thousands of visitors every day, and about half a million over the year (!).
And the part that I love the most: thousands of comments from you guys, not counting the countless twitter messages and emails with questions and thoughts. I’ve gotten to know so many new people, and even had my real-life friends and colleagues make these recipes! I have had so much fun, and thank you, thank you, thank you guys for reading! I promise that in the coming year, there will be even more great recipes, and hopefully, some exciting changes. This blog has a neverending learning curve, but I am up to the challenge.
So, happy birthday, Sugarlaws. And to celebrate, some delicious, colorful, and shockingly sweet, frosted sugar cookies.
Frosted Sugar Cookies
For the Cookies
2 sticks butter, softened (1 cup)
1 1/2 cups sugar
1 tsp vanilla extract
1 tbsp heavy cream
3 cups all-purpose flour
1 generous tsp baking powder
1/4 tsp salt
Preheat the oven to 375 degrees. In a large bowl, cream together the butter and sugar until smooth. Beat in the egg and stir in the vanilla and heavy cream. Combine the flour, baking powder and salt, and mix them into the wet ingredients.
Turn the dough out onto a lightly floured surface, roll out to 1/4 inch in thickness (roll in two shifts if your counter isn’t big enough). Cut into desired shapes with cookie cutters. Place cookies 1 inch apart on greased cookie sheets.
Bake for 8 minutes in the preheated oven, until lightly browned. Allow cookies to cool on baking sheet for a few minutes before removing to a wire rack to cool completely.
For the Icing
4 cups confectioners sugar (1 box)
1 stick butter
1/3 cup milk, or more as needed
1 tsp vanilla extract
In a large bowl, cream together the confectioners’ sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired. Spread icing on the cookies with a pastry bag or squeeze bottle, or dilute with additional milk for a pouring consistency.