Here is a fun activity you can do with the kids. The information comes from the Relish for Kids website and is related to Relish magazine which is published on the first Wednesday of every month in the Grand Forks Herald.Â
When it comes to cookies, kids love action—mixing, rolling, cutting out and, particularly, decorating. And the more glitter and colored icing the better—because, of course, there’s more mess . . . naturally. When it comes to cookies, you need to let go of your inner clean freak and just let it rip. You can clean it up all in one fell swoop. Here’s a recipe that kids love to make. Whether they’re four or fourteen, they can all share part of the action. Visit www.relishforkids.com for more cooking with kids ideas.
Sugar Cookies
These are “durable†sugar cookies that stand up to the rigors of decorating, packing and transporting.
Cookies:
1/3 cup butter, room temperature
1/3 cup shortening
3/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
2 cups all-purpose flour
Buttercream Frosting:
3/4 cup shortening
1/4 cup butter, room temperature
1 teaspoon vanilla extract
1 1/2 pounds powdered sugar
3 to 5 tablespoons milk, depending on consistency desired
Food coloring
Sanding sugars
1. Preheat oven to 375-degrees F.
2. Place butter and shortening in a large mixing bowl. Beat with a mixer at medium-high speed 30 seconds. Add sugar, baking powder and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and extracts, until combined. Add flour, a little at a time, beating well after each addition. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Wrap in plastic wrap and refrigerate about 30 minutes or freeze for later use.
3. Roll one portion of dough on a lightly floured surface to 1/4 inch thick. Using a 4 1/2- to 6-inch cookie cutter, cut dough into desired shapes. Place 1 inch apart on an ungreased baking sheet.
4. Bake 8 to 9 minutes or until edges are firm and bottoms are very lightly browned. Transfer to a wire rack; cool. Repeat with remaining portion of dough. Makes about 2 dozen cookies.
5. To prepare frosting, combine shortening and butter in a mixing bowl. Beat with a mixer at medium speed until smooth and creamy. Add vanilla. Add powdered sugar, 2 cups at a time, alternating with 1 tablespoon milk until you achieve desired consistency. Add food coloring 1 drop at a time until desired tint is reached. When cookies are cooled, spread or pipe frosting on tops and decorate with sanding sugars. Freeze extra frosting for later use. Store cookies between layers of wax paper in an air-tight container.Â
You can find disposable and reusable plastic pastry bags to use for piping icing on cookies at most supermarkets.
