Looking back, 2009 was kind of a monumental year. I was head baker at a pretty cool bakery, decided to go back to school, took an amazing trip to Costa Rica, moved, got a graduate assistantship with the Marching Band (how cool!), conducted a piece at a concert, and finished my first semester of graduate school. Yeah, it was one hell of a year but I really wouldn’t change a thing.
So a year in review:
Looking forward, the January issue of Martha Stewart Living sums up how I look upon my next year: “Eat Better, Live Better, Feel Good.” Mike and I are hoping to go a little more green, eat healthier (trying to get Mike to be a little more vegetarian), and get to the gym more. Not really a resolution, more a change in our lifestyles that needs to be done. So, here is to 2010. Happy New Year and I leave this year with one of my favorite recipes, the good ‘ole sugar cookie:
Rolled sugar cookies
By: erin
I alternate between three different recipes-this recipe makes a crispier, bigger cookie.
- Prep Time:
10 min - Cook Time:
10 min - Ready In:
20 min
- 1 1/2 cups butter, softened
- 2 cups sugar
- 3 whole eggs
- 2 teaspoons vanilla
- 5 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- With a paddle attachment on the stand mixer, combine butter and sugar; mix until smooth and well combined.
- Add vanilla and eggs, continue to mix. Once ingredients are well combined, add flour, baking powder, and salt. Keeping the mixer on low, blend until dough begins to clump together.
- Working with handfuls of dough, roll out and cut into shapes.
- Bake for 12-15 minutes or until edges brown slightly.
- Decorate as needed.
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