I'm not much a baker. I do love sweets but honestly the world conspires to put cakes and brownies in my path; I don't need to go to all the effort of baking them. Anyway who has time for stuff like that? But I'm a potter, and the pandemic has fucked with my livelihood most truly - all my holiday events have been cancelled. The lemonade from those lemons? This year I have the time.
I have fond memories of making sugar cookies with my sister, as a child. Here's the thing about most sugar cookies: they exist to be beautiful. For the fun of decorating them, for the pleasure in admiring their icing. As a general rule they taste...fine.
If you are using buttercream frosting, they are a vehicle for getting that to your mouth in the prettiest way possible. If you are using royal icing, well, that hasn't got an amazing flavor usually, either.
In my usual fashion, I am leaping right in with alterations before I have even tried the standard way, because I want to make cookies that taste great and look amazing. I really want the experience of decorating them - that's the fun of it - but that's not a satisfying experience if the cookies are only ok.
2 things are wrong with sugar cookies: too dry, and insipid flavor. I added a little more butter, and some almond extract which also serves to add some moisture. They taste like those almond horseshoes that fancy-schmancy bakeries sometimes have.
Almond Sugar Cookies
1 cup sugar
Do the same for the other half.
I'm not gonna try to teach you how to flood cookies or pipe decoration; I am an absolute amateur at this & you'd be better off to watch videos from My Little Bakery or Sweet Amb's.
Here are some of my steps in the process:
|The piping was actually the hard part! The trees came out pretty much|
as I envisioned; the little churches, not so much.
Those are kinda janky.