I love sugar cookies.
Little bite size treats that came be decorated and shaped for any occasion. Sometimes I think cookies are even more fun to decorate than cakes and cupcakes (although I still really love to do that!)
So why Brazilian flag cookies?
Because I (along with 44 other members of the Wind Ensemble) are traveling to Brazil for our spring break as part of a humanitarian/concert/vacation trip. The trip is going to be amazing but as part of our prep, we had a four hour rehearsal. I figured that after that long, we could probably use a little sugar (besides, I have to channel my excitement for the trip into something and Brazilian flag cookies sounded like a good idea…)
While down there, the thing I think I am looking forward to the most is teaching some children how to play instruments. We have donated instruments that we are taking down to give to children that may have never played an instrument before. We even get to teach a little about marching band. (as a future music educator I am super excited.) Beyond that concerts, sightseeing, and some beach time are in the plans. Warm weather and sun- here I come!
Oh, and of course I can’t wait to try the food down there! I think that is almost up there is teaching kids how to play instruments…
By the way- this is one of my favorite sugar cookie recipe ( For the days you want a soft and chewy cookie to sink your teeth into!)
- 1 cup butter
- 2 eggs
- ¾ cup sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon baking soda
- 3⅔ cup flour
- Preheat oven to 350˚.
- Using the paddle attachment on your mixer, cream butter and sugar together. Add one egg at a time, making sure to incorporate each egg well, mix in vanilla. Add dry ingredients and continue to mix until dough comes together- let mixer continue for another two minutes.
- At this point you can put the dough in the refrigerator for later use or roll out onto a floured surface and cut.
- Bake on a parchment covered try for 8-10 minutes. Cookie should have a slight golden color and the edges should be slightly brown.
- Top with your favorite icing or frosting. I use the Wilton Royal icing.
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