Dec 21, 2012
Sugar Saucers: Cookies & Crafts for Sandy Hook
I write this post with such a heavy heart. This lovely sugar cookie recipe is dedicated to the victims, families, and friends of all that were involved in the tragedy at Sandy Hook Elementary School. I truly, truly cannot imagine what they are going through.
Personally, I feel like this tragedy has sadly hit closer to home for me than other situations. I know that's due to several factors, which I don't really need to go into as I'm sure everyone else feels the same way.
As a former school teacher, though, I will say that teachers are heroes every day but obviously, the teachers at Sandy Hook Elementary will forever be remembered for their bravery and quick thinking. I'm just not sure how I would react in that type of situation, I'm not sure anyone knows how they would react, but those teachers did all they could to protect the children in their care.
I pray for and think about the children, the teachers, the parents, the administrators, the siblings, the friends, and the family members every single day. I have been forever changed by this incident.
I wrote this post for Cookies and Crafts for Sandy Hook as a way to show support. Crazy for Crust and several and other bloggers came up with a way for bloggers to unite. They also found an organization in Newtown, Connecticut that is donating proceeds to those affected by the tragedy, Newtown Youth & Family Services.
In times of need and sorrow, we often turn to comfort foods and sometimes, the simplest pleasure is the most comforting. Enter these sugar cookies. They are soft and chewy with the perfect hint of citrus from the zest of an orange and a lemon. The little bit of crinkle on the top is also really cute and with an extra sprinkling of sugar, these are pretty irresistible.
They are quick and easy, even after a little chilling time in the fridge or freezer. These are also great to make with your kids or other loved ones. So this holiday season, remember that we have each other, hug your loved ones a little tighter, and bake something together to create a new memory or build upon an old one.
2 cups all-purpose flour
½ tsp. baking soda
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
½ cup vegetable oil
½ cup granulated sugar, plus more for sugaring the tops
½ cup confectioners' sugar
1 large egg
2 tsp. vanilla extract
Zest of half a lemon
Zest of half an orange
1. Preheat the oven to 350˚ F and line baking sheets with parchment paper or silicone baking mats; set aside.
2. In a medium mixing bowl, whisk flour, baking soda and salt together; set aside.
3. In the bowl of an electric mixer, beat the butter on medium speed until smooth, about 1 minute. Mix in the vegetable oil and beat to incorporate. Add in the granulated sugar and confectioners' sugar and beat on medium-high speed until light in color and fluffy, 2-3 minutes. Beat in the egg until incorporated then blend in the vanilla, lemon, and orange zest.
4. With the mixer on low, slowly add the dry ingredients, mixing only until incorporated.
5. Refrigerate the dough for 1 hour or freeze for 15 minutes before proceeding.
6. Using a cookie dough scoop, drop the dough onto the prepared baking sheets, spacing the cookies at least 2 inches apart. Flatten the dough slightly and sprinkle with additional granulated sugar. Bake about 12-14 minutes for large cookies (8-10 minutes for smaller cookies), until the edges are golden. Sprinkle with sugar again as soon as cookies come out of the oven.
7. Allow the cookies to cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely. Store in an airtight container.
barely adapted from The Pastry Queen cookbook, via Annie's Eats