Wednesday, July 3, 2019

Midweek Moments-Firework Sugar Cookies

This week is the birthday of our country! I always told my kids that Independence Day is the day that the colonists sent a letter to the King of England and said, "you're not the boss of us anymore". In honor of Independence day, today's story is "America The Beautiful" and our snack is Firework Sugar Cookies.

Start with your any sugar cookie dough you like. This could be easily done with a purchased pre-made sugar cookie dough, or your favorite cookie recipe. I included my favorite recipe below if you are looking for a new one.

Roll the sugar cookie dough out to desired thickness (1/4 inch to 1/2 inch thick). Cut into circles using a cookie cutter or glass dipped in flour. Place each circle onto a small piece of parchment paper. Put 1 T of water in small bowls-one for each color and add 4 drops of food coloring to each. Use clean paint brushes (one for each color) to paint fireworks onto each cookie dough circle. Move parchment carefully onto baking sheets. Bake according to recipe directions.

Want to watch it be done? You can see our video here...

Tips and tricks-
*Putting dough on small pieces of parchment paper before painting makes moving your "art" easier, and helps keep everyone's fingers on their own art.
*Food coloring (even diluted) can stain clothes and surfaces. Wear paint smocks and cover surfaces.
*To keep colors from getting muddied, use just one brush per color and don't switch brushes.
*As always remember-
                  You are making memories, not masterpieces!

My sugar cookie recipe comes from Nan Day who was from my hometown of Nephi. It's my go to recipe for sugar cookies.

Nan's Soft Sugar Cookies

2 cups of sugar
1 cup butter or shortening
3 eggs
1 T vanilla
1 t salt
3 t baking powder
5-7 cups flour
1 c milk

Preheat oven to 350 degrees. In a medium mixing bowl, or the bowl of a mixer cream sugar and butter or shortening together. Add eggs, and vanilla and mix to combine. Mix in salt, baking soda and milk. Add flour two cups at a time until it becomes a stiff dough. Roll out 1/4-1/2 in thick and cut into desired shapes. Bake on ungreased cookie sheet 8-10 minutes. Makes 2 dozen large cookies.

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