TWD: Grandma's All Occasion Sugar Cookies

Update: 12/16/08

I actually did get up early last Wednesday morning 12/10 and bake up a batch of the cookies. I just fell asleep right after that and just now woke up...in time to post pictures of the results! There they are up there all sliced up. I cut that first batch too thin, so you'll notice some brown edges in the next photo. This batch was definitely a bit crispy for my taste. They weren't burnt, but definitely crisp.

Ah, but the second batch. I cut them wider and they were just delightful. They didn't smack you in the face with a "Wow! These taste amazing!" yet they were completely irresistible. I seriously ate the majority of both batches...if only my goal was to gain weight, how successful I would feel right now. Even the uncooked dough was just so YUMMY!

Ahh, yeah...show me a little bit of that right there (Viewer discretion advised).

Good stuff. Make these cookies. And then eat a bunch to make me feel better.

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This week in Tuesdays With Dorie we are making Grandma's All Occasion Sugar Cookies. You can find the recipe and Ulrike who actually chose this week's recipe over at Kuchenlatein; you might have to scroll to the very bottom of the page like I did to see the picture and the link to the recipe.

So far this has been a simple and straight forward recipe.

Creamed butter: check

Sugar and eggs added: check

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Some vanilla, flour, salt and baking powder finished off the dough. Dorie cautions against over working the dough, so I tried hard to stop mixing before I wanted to and get it shaped and in the fridge as quickly as possible. These could be rolled out and cut using cookie cutters or shaped into a log for slice-and-bake cookies. I chose the slice-and-bake because that sounded like the quickest and easiest way that these cookies could get done and find their way into my mouth. This was still a bit tricky as the dough was very soft and slightly sticky. I'm a trooper though and didn't give up. Let that be a lesson to you. Whichever method is chosen the dough has to chill for at least 2 hours before being baked.

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I've got my plastic-wrapped cookie dough logs chilling in the fridge and in a perfect world I will get up and bake a couple dozen to take into work. We'll see if I wake up in a perfect world tomorow.

Beaters, spatula and any other dough covered surface I can find for a late night snack: CHECK!
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I'll post a picture of my cookies before work. Because I'm going to wake up early enough to not only slice and bake these babies, but to finish out a witty and informative post, too. Goals, people! Always set goals!