Martha's, not Grandma's, just to clarify.
Tomorrow is another birthday at work and the honoree is allergic to chocolate. That forced me to rethink my standard chocolate chip cookie choice. She had not selected anything from the Martha book, so I thought about what I had handy in the house. Vanilla sugar, waiting to be used and some leftover lemons from the lemon sorbet fiasco. And lo, the perfect fit - the old-fashioned sugar cookie.
While I waited for the butter to soften, I zested and juiced a lemon and prepared the rest of the dry ingredients. I sifted the vanilla sugar to make certain that none of the hull made into the mix.
Martha suggests using a 2 inch ice cream scoop, which I don't have. Mine is 2 1/2 inches and I've had some gigantic cookies when I use it. I did my best, leaving the scooper partially not filled. I thought I spaced the cookies well but the first round baked into each other. And since my oven runs hot, I adjusted the temperature and the baking time down a little. Sometimes it takes a little trial and error to get it right.
Tomorrow is another birthday at work and the honoree is allergic to chocolate. That forced me to rethink my standard chocolate chip cookie choice. She had not selected anything from the Martha book, so I thought about what I had handy in the house. Vanilla sugar, waiting to be used and some leftover lemons from the lemon sorbet fiasco. And lo, the perfect fit - the old-fashioned sugar cookie.
While I waited for the butter to soften, I zested and juiced a lemon and prepared the rest of the dry ingredients. I sifted the vanilla sugar to make certain that none of the hull made into the mix.
Martha suggests using a 2 inch ice cream scoop, which I don't have. Mine is 2 1/2 inches and I've had some gigantic cookies when I use it. I did my best, leaving the scooper partially not filled. I thought I spaced the cookies well but the first round baked into each other. And since my oven runs hot, I adjusted the temperature and the baking time down a little. Sometimes it takes a little trial and error to get it right.
So I cookies on the next few sheets. I really like how the sanding sugar sparkles.
That second batch came out beautifully. I think even Martha would be impressed. The first batch were a little browner than I would like, so I dialed back the baking time by 2 minutes. For once, I even got the exact number of cookies as the recipes says it will make (18, but they are really big)! Only one or two of them are not presentable - those are for taste testing, and some of them look like they could be the photo in the book. I'm really proud of this batch and I'm sure it's a recipe that I'll add to my regular list.
Final picture here
YUMM!!!
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