Fall Sugar Cookies

Wow, it’s been so long since my last post.  With visiting family, trying to beat this cold that’s been going around, among so many other little things that have crept into my life, I haven’t found much time to do any baking.  And boy, do I need to!  Time to feed my soul and my friends who haven’t received any baked goods in a while.

This recipe has been a family favorite for a while; it’s my mom’s favorite sugar cookie recipe.  She always wants me to make them for her whenever I ask her what kind of cookies she wants.  She’d also give me a hard time about how they were more like biscuits because I didn’t roll them out as thin as the recipe suggests.  What can I say?  I like a puffier cookie.

These ones are a little different than how I usually make them.  I added food coloring instead of using colored frosting–by the way, I’m much more of a frosting person, but this time it works well not to use frosting. [Side note: anyone else experience difficulty typing when you have a cat that feels like he weighs 25 lbs. across your arms?  See pic below to see my plight.  And now he's closed all of my tabs except for this one.]  Anyway….these cookies are perfect for fall as they have fall colors, are fun to make with kids, and they’re a good alternative for those who are silly enough to not like pumpkin pie ;o)

Sugar Cookies

3 ¼ c. flour
1 t. baking soda
½ t. salt
½ c. shortening or butter (softened)
1 c. sugar
1 egg, unbeaten
1 t. vanilla
½ c. sour cream

Sift together flour, baking soda, and salt.  In a separate bowl, mix the shortening or butter, sugar, egg and vanilla with an electric mixer for about 2 minutes, scraping bowl.  Add the sour cream and mix under incorporated.  Add sifted flour mixture.  Mix together until well blended, scraping bowl.  Divide the dough in fourths placing each ball into its own bowl.  Drop food coloring into each bowl (green in one, red in another, orange [red + yellow] in another and yellow in, yet, another bowl).  After each bowl has its own food coloring, mix each separately so that it incorporates its respective color.  The best way to do this is by using a latex glove so you don’t stain your hands.  Cover and chill the dough for an hour.

Take about a fourth of each colored dough and put them together into a ball.  Roll the dough out on lightly floured surface to ¼” thickness.  Use autumnal cookie cutters and place on prepared cookie sheet.  As with any sugar cookie, try to get as many cookies as you can with a single roll out. Take a toothpick to gently make the leaf’s “veins.”  Sprinkle the cookies with sugar (I used raw) and pat down lightly by hand.  Bake at 375°F for about 11 minutes or until golden brown.