|The real challenge is not to keep them all for yourself|
I have fond childhood memories of walking into town with my mom to buy sugar cookies, half dipped in dark chocolate, from the local bakery and feed the crumbs to seagulls by the ocean in the nearby park. Since maturing my palate, the dark chocolate becomes those cookies' saving grace, as I've come to look down on the simple sugar cookie as somewhat insipid. Characterized by either bland sweetness or an overbearing assault of almond or lemon extract, your standard sugar cookie has never been my favorite.
|Sparkly, shimmery, sophisticated sugar|
|Case in point|
Adapted from Wholesome Sweeteners
More vanilla, more salt, more cookies. How could one go wrong?
2 c turbinado sugar + 1/2 c for rolling
2 c butter, softened
2 eggs, at room temperature
2 tbs pure vanilla extract
4 c whole wheat flour
1 tsp baking soda
1 1/2 tsp sea salt
Preheat your oven to 375 degrees and line two cookie sheets with silpats.
|The first step|
In a separate bowl, sift together flour, baking soda, and salt.
|I shake my flour around in an airtight container, first, to loosen it up, adding air and volume|
Scoop out rounded tablespoons and roll into spheres. Roll in additional turbinado sugar to coat.
|We welcome you to munchkin land|
|Or at least completely-ish|
PS. Thanks to all who stopped by the GourmetGents bake sale - it was wonderful speaking with so many of you about all things epicurean.