With just over 2 weeks until Christmas, I know everyone is scurrying around like crazy. Whether you’re scouting out the perfect Christmas gift or scouring the luggage stores looking for new luggage to get you home for Christmas, you should take a quick break to indulge in a little Christmas baking. As Christy over at The Southern Plate said it the other day on her blog, there is simply something 'Southern' about baking at Christmas time. I have made Christmas goodies of some sort during the holidays for as long as I can remember. Even people that don’t like to bake, seem to get in the kitchen during Christmas time.
The recipe posted today would be perfect to bake up and give as gifts because it makes lots and lots of cookies. It would also be perfect for a cookie swap. If you don’t need lots of cookies at one time (who doesn't need lots of cookies at any given time?!?!?), the dough freezes very well. You can just slice it frozen and bake. Just add a few extra minutes to the bake time.
If you like sugar cookies, I think you will fall in love with these. They taste like the ones you would buy at one of the Mall cookie shops. The recipe is said to be a Paradise Bakery Copycat Recipe. I’m not familiar with the Paradise Bakery, but these cookies would certainly fit in at any bakery with the word “Paradise” in the name.
SPRINKLED BAKERY-STYLE SUGAR COOKIESadapted from here
1 cup granulated sugar
1 cup confectioners' sugar
2 cups shortening
3/4 teaspoon vanilla extract
1 egg, beaten
4 1/3 cups cake flour**
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
Sugar or sprinkles for decorating
Preheat oven to 375 degrees F.
In a medium bowl, mix together the sugars and shortening using an electric mixer. Mix on slow speed for 30 seconds, then scrape down the bowl with a spatula. Increase speed to medium and mix for 3 minutes. Slowly add vanilla extract and egg while mixing.
In a separate bowl, combine flour, baking soda, baking powder and salt. Gradually add the flour mixture to the mixing bowl, mixing on slow speed until just blended. Do not overmix.
Roll into small balls or scooped with an ice cream scoop. Roll in sprinkles/sugar. Place on baking sheet
Bake at 375 degrees F for 9 to 10 minutes. Cookies are done when small cracks appear. Ideally, the edges do not brown.
*I opted to use 1 c cake flour, 1 c. wheat pastry flour, and 2 c. all purpose flour-all flours sifted)