Ethel's Sugar Cookies {recipe}
Tonight I phoned my mom asked who Ethel is. I've made this recipe for years & have never thought to ask 'till now.
My grandfather used to deliver bread to some burger joint in the 60's and Ethel flipped the burgers. My grandpa {we call him Cookie} is a jovial guy, always telling jokes and making friends & she sent these cookies home with him one day...our family & friends have been thankful ever since!
I wrap the dough in parchment paper {wax paper is fine, too} before placing into the fridge
Here are the excited boys, ready for cookie making!!
Flour is KEY! I bought this sifter last year...I have no idea how I lived that long without it!
Don't let them get very brown. The heart cookies above are perfect {for my taste} since I like them soft.
Ok, I'm gonna be honest here...see a little boy missing from this photo? Ezekiel was having one of his tantrums. They've come A LOT lately. We're working through them, praying lots, and hoping his little heart will heal soon. He has gone through more than any little boy should have to & tonight he got in trouble for being rude & he {completely} flipped out ...then began to really miss his dad {who passed away almost 2 years ago}.
Apparently he always obeyed, his biological parents were always nice to him, and he never got into trouble in Ethiopia. Hmm. Doubtful, but I know it's all a process.
We're just loving him through it.
Ok, onto the cookies...
Frosting time! These are all the ingredients you'll need {we have a milkman, how cool is THAT? We love the glass bottles}
Ben was heading out to his jiu-jitsu class so the boys took a break for a quick goodbye.
Would you like to know how to do those cute stripes? Just drizzle thin lines of frosting {glaze} in a different color, then gently & lightly draw a toothpick through it. Anton & Laith loved that part, and it turned out quite cute, I think!
. mix together .
3/4 cups shortening or butter 1 cup sugar 2 eggs vanilla or almond to taste
. sift together & stir in .
2 1/2 cups flour 1 teaspoon baking powder 1 teaspoon salt
. chill 2-3 hours {overnight is even better}
. roll to 1/8 in {I roll to 1/4 in because I like them soft, not crispy}, cut with cookie cutters
. place onto an ungreased baking sheet
. 400 degrees for 6-8 minutes
{I always double this recipe to make 3 1/2 dozen}