Sunday, December 04, 2011

25 Days of Christmas, Day 4: Drop Sugar Cookies

Yesterday's snow made for a chilly tree-selling experience for The Teenager. She was a total Popsicle by the time I picked her up from her two-hour shift despite the numerous cups of hot cocoa I provided throughout those two hours.

The Man-Cub's trip to his basketball league tournament was fraught with tension and worry (me) and with excitement and fun (him) as the bus the boys were riding in broke down halfway to the ski town where the tournament was being held. The Cub managed to get off a quick phone call to me before his cell phone remembered that it was in a location where we have no service (angel) so; I knew that a replacement bus was on its' way to pick up the boys, that they were currently noshing on chicken nuggets at a local fast food joint and that a snowball fight of epic proportions was scheduled for three, two, one...gotta go, Mom! Snowball fight's about to start! Loveyabye!

His team managed to win their first game, to lose their second game, ending the season with a record of 7 wins and 6 losses (we think).

While the Cub was enjoying the snow and The Teenager was...not so much enjoying the snow, I was, of course, baking.

Drop sugar cookies are one of my favorite childhood holiday treats. They are both crunchy and chewy and they are so easy to make; it would be an absolute crime to leave them off the Christmas "to do" list.

Drop Sugar Cookies

2 eggs
2/3 cup vegetable oil
2 tsp. vanilla extract
3/4 cup sugar
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
Assorted holiday sprinkles, colored sugars, etc.

Preheat oven to 350 degrees.  In a large mixing bowl, beat eggs with a fork (bad eggs! Naughty eggs!) until well blended. Stir in oil and vanilla. Blend in sugar, stirring as mixture thickens. Stir in flour, baking powder and salt. Dough will be extremely sticky (a rare occurrence of sticky being a good thing). Using a tablespoon or medium cookie scoop,
drop dough onto ungreased or parchment-lined baking sheets. Flatten each ball of dough with the bottom of a glass that has been greased with a small piece of butter and dipped in sugar. Sprinkle cookies with assorted sprinkles, colored sugars. etc., and, bake for 8-10 minutes or until cookies have browned very lightly. Transfer to cooling rack. Store in Ziplock baggies or freeze.

1 comment:

  1. I am in total awe of you and your baking. And thank you for sharing your recipes! I am enjoying reading them, though I can't promise that I'll ever bake any. ;)