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Tuesday, December 9, 2008

TWD: Grandma’s All-Occasion Sugar Cookies

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Thank you everyone for your nice get well wishes last week! I really appreciate the support and virtual hugs! We are all feeling a bit better around here finally and hope that it lasts for a little while. Hopefully that means I will be able to get a bit caught up on my blog reading as well!

We are back on track with this week's recipe for Grandma's All-Occasion Sugar Cookies, chosen by Ulrike of Küchenlatein. These cookies offered lots of fun options for what to do with them. You can add flavors in, slice and bake, roll and make cutouts to decorate, add sprinkles or sprinkle on sugar, frost them, or leave them plain. Pretty much there was an option for just about everyone. My thanks go out to Ulrike for choosing such a fun cookie to make during the holidays!


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I decided to add a little bit of really good almond extract (about 1/2 tsp) to the dough and about 2 ounces of bittersweet chocolate, finely grated. I also decided to make them into slice and bake cookies so that I wouldn't have to worry about trying to figure out a good way to decorate them with icing (which I am not that great at). I rolled the dough into two cylinders, wrapped them up really well in plastic wrap, and stashed one in the freezer for a later date. When the other roll was nicely chilled (about two hours in the refrigerator, just to be sure) I unwrapped it and rolled it in some ground almonds. I sliced the cookies about 1/4-inch or so thick and sprinkled them with some raw sugar and baked them up.

I thought the recipe was nice and easy, and the cookies were extremely delicious. Mine turned out nice and buttery and soft, but I did cut them a little thicker and also only baked them for about 9 minutes so they didn't get crispy at all. I just prefer softer sugar cookies, though I think this recipe would be good no matter what. We pretty much inhaled that first roll and I'm glad I stashed the other in the freezer to keep me from baking (and eating) them all in one sitting.

Make sure to check out how all the other Dorie Bakers did this week - I'm sure there is a lot of fun and beautiful cookies running around out there today!


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30 comments:

Cristine said...

Looks yummy! I use almond extract in my sugar cookies and LOVE it! I like the addition of chocolate... BRILLIANT!

SiHaN said...

Those look yummy! Good job.. haha.i do prefer my sugar cookies to be crispier though. haha.

Manggy said...

I'm with you... Softer cookies are the only way to go! ;)

chocolatechic said...

Wow! What a great idea.

Yours look super.

Jules Someone said...

Those turned out great! I love how flexible this recipe is.

Maria said...

I love the added almonds! Nice looking cookies! Glad everyone is feeling better!

Jess said...

Ah, chocolate...just what these needed! I like seeing the different ways you can take this recipe.

Kayte said...

They look lovely...very interesting and I haven't ever seen anything like them, so that is charming in itself. Great job!

kim said...

ooh the almond and grated chocolate sound delicious!! glad you are getting better! :)

vibi said...

Yum! Those must have been crazy delish! ...certainly no need for icing, huh? LOL That is what I call one luxurious sugar cookie!

The Food Librarian said...

Oh! Yours look soooo yummy. I love the grated chocolate addition.

leanne said...

Love your additions. I also love softer sugar cookies. I try to bake them on my stone and remove a little soon so they are still soft in middle!

What's for Supper? said...

I always love seeing your creations. They look good. Even though I prefer softer to crispier too!

Marthe said...

Grated chocolate, sounds so jummy!! And they look great as well!!

doughmesstic said...

YUM-EEEE! These look delicious Holly!

Steph said...

I'm so glad you are all getting to feel better. Winter is so hard!!! Your cookies look scrumptious!

Steph said...

Chocolate and sugar cookies together as one!! You are my hero!!!

Tammy said...

they look great with the addition of the grated chocolate. I am going to do slice and bake next time

Carol Peterman said...

The grated chocolate gives them such a great look.

Rachel said...

Ooh those look great! And the chocolate almond combo sounds fantastic!

Engineer Baker said...

Ooo - finely grated chocolate is a great idea. Did you freeze it first so that it wouldn't melt while you were grating? I find that to be my problem - it melts as I grate it and I just end up with a slightly soupy chocolate mess instead of itty bitty pieces to mix into my dough. Yours look wonderful, and I'm glad you're on the mend!

Shari@Whisk: a food blog said...

Almond and chocolate - can't go wrong with that!

Erin said...

These look so good! I love all the changes you made!

Teanna said...

Holy WOW that is awesome!!!! I LOVE The almond and chocolate additions! I'm going to have to try that!

Di said...

What a great idea! I never would have thought to grate the chocolate. I'm glad everyone is feeling better. =)

Gabi said...

So glad you are feeling a bit better! Your cookies are so good looking my mouth is watering.
Let's have tea when this mad season is over!
xoxo

ostwestwind said...

Glad to hear that you are feeling better. I have to admit, I adore crisp cookies. I love your changes on the sugar cookies.

Thanks for joining TWD and baking with me

Ulrike from Küchenlatein

Jaime said...

chocolate and almond - great additions!

LyB said...

I love your variation! I'm so trying them with chocolate next time. :)

shakeitsquirrel said...

These were great for cut outs! They didn't spread even a little, held even the smallest details from the mini cookie cutters I tried!

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