Written and test kitchen-ed by Theresa Corbin
In my family, we have a holiday tradition of baking and decorating cut-out sugar cookies. Baking day is my most favorite time of the year because it is the only time me and my three sisters get along. We spend the whole day working together, mixing tons of dough, rolling it out, baking it, whipping up an array of colored frostings, and decorating glorious confections.
This was our Christmas tradition, but since two of us are no longer Christian (I’m a Muslim, in case you didn’t catch that, and one of my younger sisters is an atheist) we have changed it to winter baking day. It is just as awesome as it ever was and it makes winter feel special and like going home again.
This Eid al-Fitr a friend of mine, knowing my love for sugar cookie making, gave me Islamic cookie cutters (from Eidway.com Thanks Brandi, you rock!!) So, I thought why not incorporate baking day into my Eid-abration this year for Eid Al-Adha.
So, I gathered my ingredients and some Eid cheer and had a glorious baking day and so can you. Here’s how:
Gather family and the following ingredients to make wonderful Eid memories together!
Sugar cookie recipe from Katrina’s Kitchen
1 Cup butter, softened
1 Cup granulated white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 teaspoons baking powder
3 cups all purpose flour
Preheat oven to 350° F.
In the bowl of your mixer cream butter and sugar until smooth.
Beat in extracts and egg.
In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients.
The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a counter-top surface. Wet your hands and finish off kneading the dough by hand.
DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8).
Bake at 350 F (177 C) for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.
This is where it gets really fun. When cookies are completely cool, it’s frosting time!
Corbin’s super secret frosting recipe:
1.5 cups powdered sugar
1 tablespoon butter (room temp)
1.5 tablespoons french vanilla coffee mate coffee creamer (the liquid stuff. not powdered)
food coloring in your favorite colors.
Use this frosting recipe for each color you want on your cookies. I made one in each of the following colors: white (no added food coloring), purple, yellow, green, and pink.
Mix all ingredients together. If the frosting is too thin, add more powdered sugar (a tablespoon at a time) until it is as thick as toothpaste, or how you like the consistency. Too thick? Add some more creamer a teaspoon at a time.
Put frosting into a piping bag or whatever contraption you have. Pipe an outline of frosting, fill in, and let dry.
After frosting is dry to the touch (time varies from 2-10 hours depending on lots of factors), decorate cookies with left over frosting.
Now dive in, share with family, friends, and neighbours; and have a great Eid!!
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