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April Guest Cook: Sugar Cookies

Hello, I’m Christy, and I usually hang out over on my blog ….from glitter to gumdrops @ I spend a great portion of my time creating crafts and gifts, but I also dabble weekly in cooking projects. I’m always hunting down recipes that freeze well. I’m single, but I don’t want to eat frozen meals, or fast food every night. In order to save my sanity, and prevent myself from having to eat the same meal for 14 meals in a row, I hunt down freezable meals so I can eat a little, and freeze the rest for the future. This ongoing hunt is how I found freezer meals for you. I shared a noodle recipe on my blog I found here and loved, and Maggie has invited me to share a few of my favorite freezer meals this month in exchange for the great finds I’ve found haunting this site. I’m starting this week where all meals should start….dessert.One of my very favorite things on planet earth are iced sugar cookies. A few years ago my friend shared this recipe with me for some really delicious cookies. The greatest piece of news she shared was that the dough, AND the baked cookies freeze well. This has been handy as holidays, like Christmas, approach and I know I’ll be worn out from baking. It also comes in handy because I love them so much I’ll eat them all if they lay around iced in my house too long. I like to bake up enough batches for my friends a month or so before I need them, I place them in ziplock bags, separated by wax paper between the sugar layers, and just pull them out and defrost before adding the icing. You can freeze the dough…

…. or make, roll, and bake, and freeze the un-iced cookies for at least a month. 

When you are ready, just following the icing recipe and pass those calories along to your friends. These also hold up really well in bags for at least a week. I add karo syrup (1 T per cup) to the icing so it hardens up enough to be bagged without smudging the icing. In the case of this batch of cookies, I just needed a small batch of carrots for some baskets I was making for friends, but I went ahead and made some additional egg shapes for future projects, and they are currently hatching in my freezer until I pull them out for further use. And without further ado, here is one of my very greatest treasures in the ever expanding, and much loved section of my recipe box title ‘desserts.’

Ingredients for the Cookies:
2/3 c. shortening
4 t. milk
1 t. vanilla
1 1/2 t. baking powder
3/4 c. sugar
1 egg
2 c. flour
1/4 t. salt 

Cookie Instructions:
Mix shortening and sugar with a mixer. Add milk, vanilla, egg, and blend. Gradually add the remainder of dry ingredients until the mix forms a soft dough. More flour may be required to roll out the dough. Chill, roll out, and bake at 350 for 8 minutes. These don’t brown, they just shouldn’t look wet. 

Ingredients for the Icing:
2 lbs of powdered sugar
1/2 c. water
2 t. almond flavor
1/2 t. salt
3/4 c. crisco
2 t. vanilla
2 t. imitation butter
2 T. clear karo syrup

Icing Instructions: Combine all ingredients and beat with a mixer until smooth and creamy. Ice cookies, allow to dry in the air for about 8 hours until the icing is firm to the touch.

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