Dear Chef,

With the holiday season here again, the kids are wanting to make sugar cookies with their cookie cutters.  The problem is, I have yet to find a really good recipe.  The cookies always turn out hard as rocks and just not very tasty.  Do you have any sure-fire recipes or ways to keep them soft?  Thanks!

Sonja Jenkins
Nashville, TN

Dear Sonja,

Sugar cookies really are the universal kid symbol of the holidays!  Whether they are shaped like trees, reindeer, a Menorah or a snowman, children everywhere love getting into the kitchen and cutting them out!  But the fun soon fizzles if no one likes the finished product.

Here are two great recipes that will keep them happy after the oven has cooled off!  Note the addition of sour cream in one of them.  This is a key ingredient to add to any cookies that you wish to remain soft. 

Another way to maintain cookie softness is to store them in a closed container with a slice or two of fresh bread.  You will be amazed at how even the hardest of cookies come back to life after spending the night cozied up with a slice of bread!

Sugar Cookies With Truffle Icing

1 cup flour
1/4 tsp salt
1/4 tsp baking soda
4 TBSP butter or margarine
2/3 cup sugar
1 tsp vanilla
1 egg white

(So good I usually double this recipe!)

Combine flour, salt and baking soda in a bowl.  In a separate bowl, beat butter until light and fluffy.
Gradually add sugar until well blended.  Add vanilla and egg white, beat well.
Add flour, mix well
Turn dough onto wax paper, wrap up in flat round shape.  Refrigerate for at least an hour.
(Or roll into log shape in wax paper, freeze for three hours.  You can then cut them into quick circles for baking)
Roll out to between 1/4 to 1.2 inch thickness and cut.
Bake at 350 for 8 to 10 minutes on lightly greased cookie sheet

Truffle Icing (if you cut into circle shapes above)
1 cup powdered sugar
2 tsp unsweetened cocoa
1 TBSP milk
1/2 ounce semisweet chocolate
1/2 ounce white chocolate

Combine powdered sugar and cocoa in small bowl. Add milk, stir well.  Spread over cookies to within 1/4 inch of edges.  
Place white and dark chocolates in separate heavy duty zip lock bags.  Microwave on HIGH for 1 minute or until they are soft.  Knead bags until smooth.  Snip a tiny hole in a corner of each bag.  Drizzle over frosted cookies to resemble truffles.  Yummy and classy to look at.

Basic Sugar Cookies
1 3/4 cups flour
2 tsp baking powder
1/4 tsp salt
1/2 cup butter or margarine
1/4 cup sour cream (optional - but if used, add a few extra TBSP flour)
1 cup sugar
1 egg
1 tsp vanilla
(again, I double this recipe)

Combine dry ingredients
Combine sugar and butter, beat till fluffy.
Add vanilla.
Add egg and beat again till fluffy
Gradually add flour mixture, beating well till combined

Wrap in plastic wrap and chill at least one hour.

Roll out dough and cut out cookies.  Bake at 325 for 9-11 minutes on lightly greased cookie sheet.

Send your recipes or cooking questions to: ChefMike@sanitycentral.com