Today is Mother’s Day in Canada, so to all those mothers out there, take the day off and enjoy! To mine: thank you for everything you do and for your Motherly-ness, for the projects we do together (some posted here) and for the support you have provided, at home and from a distance!
Today, is the day when a whole bunch of women across the country get breakfast in bed. Well, at a recent event I spun bacon and eggs in a slightly new direction, but still served out of frying pans and off platters!
From one mother to another, my mom got this recipe many years ago. It’s now my go-to sugar cookie recipe and works every time, so long as you watch the oven carefully:
P.G.’s Sugar Cookies
- 1 ½ cups flour
- 1 ½ tsp baking powder
- 1/4 tsp salt
- ½ cup butter or margarine
- ½ cup sugar
- 1 egg yolk slightly beaten (flax eggs also work in this case)
- 3 tbsp milk (or non-dairy milk)
- ½ tsp almond extract (or vanilla extract)
Stir flour, baking powder and salt together and set aside. Cream butter. Add sugar gradually, beat between additions. Add egg yolk; mix well.
Add dry ingredients alternately with milk. Add vanilla. Chill dough thoroughly. (Then the fun part begins!)
Roll 1/4 inch thick on a lightly floured board. Cut with your fav cookie cutters.
Bake on an un-greased cookie sheet at 375 degrees F for 8-10 minutes. Note: If your cookies turn brown around the edges ahead of the timeline given, then your oven is hotter and the cooking time will be shorter. Watch carefully!
- 2 cups icing sugar
- 1 ½ tbsp meringue powder
- carefully add up to 3 tbsp water to desired consistency
- food colouring as desired
Either dunk cookies for full colour coverage or pipe designed on top.
For mine: The eggs were dunked with yolk details piped. Bacon was also dunked but into swirled burgundy and white icing. The icing for the toast triangles was made with the remainder of the bacon icing, but with melted dark chocolate mixed in. They turned out to be quite successful if I don’t say so myself!