I am FREAKING out! So… I made some cookies!
I just participated in the 2012 Online BlogCon and loved it! It was a Cake Walk! No pressure.
No muss – no fuss. Easy, peasy at home; all online, behind the safety of my computer screen.
On November 30th, I’m meeting a total stranger (Heather, who I “met” through the Online BlogCon) and we driving over 200 miles to Roanoke, Virginia to attend the Mixed Conference.
I’ll be forced to talk to and interact with professional bloggers. There will be nowhere to hide. I’ll have to act like an adult for three days and wear pretty clothes and fancy shoes. I haven’t done anything like that for a few years…
Not only will I be staying at the lovely Mountain Lake Hotel (where they filmed “Dirty Dancing”), but I’ll be staying there along with Duff Goldman (Ace of Cakes) and Marian Poirier (Sweetopia), Courtney Whitmore (Pizzazzerie), Bree Goldman (Baked Bree), Julie Chiou (Table for Two), and let’s not forget the wonderful hostesses, Paula of bell’alimento and Susan of Doughmesstic, AND SO MANY MORE!
I can’t stand it!
One of the great sponsors of the Conference is OXO.
I love my OXO kitchen utensils; I’ve been using them for years! Something wonderful that OXO does, is run a Cookies for Kids Cancer program. The Cookies for Kids’ Cancer was founded by two OXOnians (OXO employees) inspired by their 2-year old son’s battle with cancer. It provides inspiration, ideas and support for people everywhere to help fight pediatric cancer – through the simple concept of local bake sales.
OXO has asked those participating in the conference to bring some cookies and share them to help raise money for their program. So, how could I say no??
Since my Little Cup suggested these cookies, I thought they would be the perfect thing to bring for little girls with cancer. They are basic sugar cookies with a very basic design, but any little girl would know that these are the cookies made with love from Lalaloopsy’s, Crumbs Sugar Cookie.
Can’t go wrong!
Basic Sugar Cookies
- 1 1 /2 C Powdered Sugar
- 1 C Butter
- 1 tsp Vanilla
- 1/2 tsp Almond Extract
- 1 egg
- 2 1/2 C Flour
- 1 tsp baking soda
- 1 tsp Cream of Tartar
- 1 pound of Powered Sugar
- 3 Tbls Meringue Powder
- 5 – 8 Tbls Water
- 1 tsp Extract – flavor your choice, Optional
- Beat butter and sugar until smooth. (Cover your mixer with a damp towel to keep powder from covering your surrounding area.)
- Add in vanilla and almond extract with the egg.
- Combine dry ingredients and stir in.
- Wrap up 1/3 of the batter in plastic wrap and refrigerate. 2 hours or overnight. Repeat with remaining dough. It can also be placed in the freezer to bake at a later time.
- Preheat oven to 375 deg F.
- Roll out 1 packet on a lightly floured surface or a silicon mat. Roll to 1/3 inch thickness and cut desired shapes. Place shapes on a cookie sheet lines with parchment or a baking sheet and place in the freezer for 20 minutes.
- Bake for 7 – 10 minutes depending on the size. Remove from oven when edges are slightly browned.
- Cool and decorate as desired.
- Combine all ingredients in a mixer at low speed. Once all the liquid is incorporated, increase speed until soft peaks form. Tint color desired and then transfer icing to piping bags fitted with coupler and tip.
- Decorate Cookies. Allow to dry overnight.
- Enjoy your pretty cookies with a cup of tea and your princess!
by Karyn Granrud
Gotta Sweet Tooth? Share your recipe with me on Instagram using the hashtag #PintSizedBaker so I can see what you've been craving!