Wild & Wanderful

Woodland Creature Sugar Cookies

Katy McKinleyComment

We officially had our first snowfall in Wheeling yesterday.  It’s weird because I should be ready for winter but I feel like we got cheated out of a real fall…so it feels really sudden.  But then again, it’s November so it’s totally not sudden at all.  I remember hunting with my dad on November 15 (official opening day in Michigan) and tracking a deer in the snow.  Snow happens.  Maybe I just need to accept it.

When we were shopping at Ikea on Saturday, we came across THE CUTEST cookie cutters and I just had to have them.  I mean, it’s Ikea.  Everything there is cute and dirt cheap, so it’s almost like they’re handing this stuff to you.  Louis remembered buying them and had been asking if we could make him some “deer cookies”.  I happily obliged.  Even if he only gave me a stinker face when I tried to take a picture of the two of us together.

I used Alton Brown’s sugar cookie recipe for the first time ever.  And I pretty much will continue to do so.  They were so full of yum!  And not to seem all promotional for another business, but have you heard of PepperPlate?  It’s a website/app and is awesome.  Meal planning, recipe storing, grocery list making…the works.  And it’s free!  We have it loaded up on my iPad mini and Bennett’s and my iPhones and it’s been great so far.  I’ve been trying to find a way to simplify our grocery/meal battles and this seems to be working.

Louis is in this super “let me help you in every way possible” sort of stage and we are trying to tend to his wants as much as we can.  It’s hard, though…when I feel like basically everything will kill him.  Haha.  Seriously, though.  He wants to help hammer things, cut things, carry things…the works.  And all of it is potentially going to injure him.  But at the same time you don’t want to tell him no because his desire to help and learn will go away.  What a conundrum!

By the way, how did we ever get anything done in the kitchen before our stand mixer?  It is so amazing and does so many things.  Girls.  (And boys too!)  If you are getting married and have only two things to put on your wedding registry, I say: KitchenAid stand mixer and Fiestaware dishes.  You will not be sorry.  I promise.

Aren’t these cookie cutters just darling?  Louis was the one that figured out that the snail was not a whale.  I didn’t understand why they had all of these woodland creatures and then a whale, it made no sense.  Until my 3-year old made me feel like a dope by pointing out that it’s a whale.  Doy.

Grandma even got to hop into the fun of it for a little while and help roll and cut the dough.  That white stuff making a mess all over my countertops?  Powdered sugar.  I’ve been making and baking cookies for FOREVER now and I always used flour to keep the dough from being sticky.  Never did I think of using powdered sugar before but I have no idea why not – it’s sweet like the cookies and works exactly the same.  [Doy moment number two of the evening.]

This whole thing with it getting dark outside really early sucks this time of year.  So I’m needing to come up with more activities that keep us off the couch for another few hours after I get home from work.  It’s tough because the early darkness is a real motivation killer but I’m thinking as a result, crafting and baking is going to be a surplus around our house this winter.  I suppose you won’t hear me complaining.

I sure as hell didn’t complain when I ate these cookies last night.  Ohmygosh were they good!

And without further ado…I give you the recipe to try for yourself:

Alton Brown’s Sugar Cookies:

INGREDIENTS
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough

INSTRUCTIONS

  • Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large
    bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to
    combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away
    from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate
    for 2 hours.
  • Preheat oven to 375 degrees F.
  • Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped
    pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and
    roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently
    to make sure it is not sticking. If dough has warmed during rolling, place cold cookie
    sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart
    on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes
    or until cookies are just beginning to turn brown around the edges, rotating cookie sheet
    halfway through baking time. Let sit on baking sheet for 2 minutes after removal from
    oven and then move to complete cooling on wire rack. Serve as is or ice as desired.
    Store in airtight container for up to 1 week