Cookies so good Santa won’t want to leave
By Anne P. Braly,
We all know that holiday cookies are a lot more than sugar, flour and eggs. They tell a story. Remember walking into grandma’s house only to see warm cookies she just took from the oven sitting on the counter?
Hope Barker has similar stories when she reminisces about baking cookies with her mom. Her favorite recipe is a simple one: sugar cookies.
“My mom and I used to make these when I was young,” she recalls. The recipe came from an old cookbook — now so yellowed and worn with age that it’s fallen apart, but, thankfully the pages were saved and are now kept in a folder.
She learned to cook at the apron strings of her mother, Glyndia Conley, and both grandmothers. “I can remember baking when I was in elementary school,” Barker says. “My mom and I made sugar cookies to take to school parties. And Mamaw Essie (Conley) taught me how to bake and decorate cakes. From Mamaw Nora (Cottle), I learned how to make stack pies — very thin apple pies stacked and sliced like a cake.”
She honed these techniques and soon became known for her baking skills in her town of West Liberty, Kentucky, so much so that she opened a bakery business that she operated from her home, making cookies and cakes for weddings, birthdays, holidays and other special events.
During the holidays, cookies are in demand. Not only are they scrumptious, but just about everyone loves them, too. They make great gifts from the kitchen, and if you arrange them on a beautiful platter, they can become your centerpiece.
“Cookies are easy to make and easy to package,” Barker says. “They don’t require plates and forks, so they are more convenient than many other desserts. Also, because they are less time-consuming, you can make a variety in less time than many other desserts. They can be decorated many different ways. And who doesn’t love to get a plate of pretty cookies?”
But there is one big mistake some less-practiced cooks often make when baking cookies — overbaking.
“If you leave them in the oven until they ‘look’ done, they are going to be overdone,” Barker warns. “The heat in the cookies will continue to bake them after you have taken them out of the oven.”
She says the best outcome for pretty cookies is to start with the right equipment — a good, heavy cookie sheet lined with parchment paper. “This will keep them from sticking to the cookie sheet and help them to brown more evenly on the bottom,” she says. And when finished, remove them from the oven and let them cool completely before putting them in a sealed, airtight container to keep them moist.
Barker no longer caters, but she continues to do a lot of baking during the holidays for family, coworkers and friends.
Cookies, she says, just seem to be a universal sign of welcome, good wishes and happy holidays.
Sugar cookies are a delicious and versatile classic during the holiday season. This is Hope Barker’s favorite recipe. They can be made as drop cookies or chilled and rolled for cut-out cookies. You can use the fresh dough and roll balls of it in cinnamon sugar to make Snickerdoodles, or use it as a crust for a fruit pizza.
Classic Sugar Cookies
2/3 cup shortening
1 1/2 cups granulated sugar
1 teaspoon vanilla
3 1/2 cups self-rising flour
1/4 cup milk
Additional sugar (optional)
Cream together the shortening and sugar. Add the eggs and vanilla and mix very well. Add flour and milk alternately, beginning and ending with flour. Make sure all ingredients are well-incorporated.
For drop cookies, scoop fresh dough into 1-inch balls and place a couple inches apart on a parchment paper-lined cookie sheet. Smear a small amount of shortening on the bottom of a glass, dip the glass into the sugar of your choice and flatten each dough ball into a disk about 1/4-inch thick. Continue to dip the glass into sugar and flatten the dough balls until all are flattened into disks. Sugar can be sprinkled on cookies at this point, if desired. Bake the cookies at 400 degrees for 8-10 minutes. Remove from the oven when they begin to color at the edges.
For rolled and cut cookies, refrigerate the dough for at least 3 hours or overnight. Roll out portions of the dough on a floured surface to about 1/4-inch thick and cut into desired shapes. Sugar can be sprinkled on cookies at this point, if desired. Place the cookies at least 1 inch apart on a parchment paper-lined cookie sheet. Bake at 400 degrees for 8-10 minutes, depending on the size/thickness of the cookies. Remove from the oven when they begin to color at the edges.
Sugar Cookie Variations
Bake either the rolled or drop cookies. Prepare your favorite frosting recipe (or buy canned frosting) and frost the cooled cookies. Frosting can be tinted with different colors and piped on in seasonal designs.
When making the drop cookies, mix together 1 teaspoon ground cinnamon with 1 cup granulated sugar. Roll each ball of dough in the cinnamon-sugar mixture and then put onto the cookie sheet. Flatten with the bottom of a glass into a disk shape and bake as directed.
Replace the vanilla flavoring in the recipe with maple flavoring. Make rolled cookies with no sugar on the tops. On the stovetop, stir together 1/4 cup butter and 1/2 cup brown sugar in a small saucepan. Bring to a boil and let boil for 2 minutes. Remove from heat and add 2 tablespoons milk; stir well. (Be careful as the mixture will splatter a little when you add the milk.) Put saucepan back on stove and bring back to a boil. Remove from heat. Pour the mixture over 1 1/2 cups of sifted powdered sugar and mix on low/medium speed until smooth. Drizzle the warm frosting over the cookies with a spoon. Allow to cool completely.
Make rolled cookies with no sugar on the tops. When the cookies come out of the oven, spread a thin layer of light corn syrup on the tops with a spoon. Immediately sprinkle with Jell-O gelatin powder of your choice. Allow to cool completely.
Use about a half batch of the dough and spread evenly in a greased jelly roll pan. This will be the crust. Bake at 400 degrees for 10-15 minutes, or until the dough begins to get some color at the edges and on top. Let the crust cool completely. Mix together 8 ounces softened cream cheese with 7 ounces marshmallow creme. Spread this over the crust. Cut up about 4 cups of fresh fruit (strawberries, kiwi, bananas, mandarin oranges, grapes, apples, etc.) and stir together with a package of strawberry fruit gel. Spread the fruit mixture over the cream cheese mixture. Refrigerate before slicing and serving.