Mardi Gras Sugar Cookies

Most people think Mardi Gras is just a New Orleans thing, but that could not be further from the truth. Mardi Gras is huge in Mobile, AL and in Pensacola as well. I would list all the krewes we have here, but the list is long enough to make you bored.

Season starts on 12th Night, the day the 3 Magi brought their gifts to the baby Jesus and goes until Mardi Gras – Fat Tuesday – the day before Ash Wednesday, when we all start trying to behave a little better. Carnival gives us something to do when it is cold and miserable outside – drink copious amounts of alcohol and be loud.

We won’t even get into the Moon Pies. I just cannot explain that to even my own satisfaction.

Well, I know I make these cookies every, um, yes, every year, but they are fun and this sugar cookie recipe is just the absolute best. As much as I hate roll-out cookies, these always work. Simple and done. I keep buying different colors of sugar all year long – hey, you never know when you will need them.

dd_11801 cup unsalted butter, softened
1 cup sugar
2 large eggs, slightly beaten
1 tsp vanilla
3 cups all-purpose flour
2 tsp baking powder
1 tsp salt

Preheat oven to 350 degrees. Over a piece of waxed paper, sift together flour, baking powder, and salt.

In the bowl of a stand mixer,  cream together butter and sugar until light and fluffy. Beat in eggs, one at a time and then the vanilla. Sift flour into butter mixture, 1 cup at a time until just combined. Dump out onto plastic wrap and shape into a disk. Cover with plastic and chill 3 to 4 hours (*or overnight or even a day or two).

Roll out dough until 1/4 inch and cut into shapes with cookie cutters. Brush and sprinkle with colored sugars. Bake on a parchment-lined baking sheet for 8 – 10 minutes until edges are slightly golden. Remove cookies to a rack to cool completely.

You do have to be careful with such large cookie cutters because those sized cookies can break easier than smaller, more compact cookies.

Here are the cutters. Reasonably priced from King Arthur Flour. They do require hand-washing and drying immediately, but that is not a huge deal since there are only 5 cutters. They are sturdy and easy to use.

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Mardi Gras

Well Carnival season is always a fun time here in Pensacola. Everyone associates Carnival with just New Orleans, but in this country it started in Mobile, Alabama – and moon pies are involved. Yep. Moon Pies. Pensacola has a vibrant krewe tradition and a host of parades and balls from 12th night (6th of January) on – there is not much else to do in January and February after all. It is cold and rainy most of the time so any excuse to drink like fish and dress up is appreciated. I would join a krewe, but I just do not like people. Nope.

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Yes, I have carnival cookie cutters. So?

Throws (beads, cups, and, whatnot) vary, but Moon Pies are in the mix. I am so not sure why, but hey, what is wrong with a chocolate Moon Pie once a year. Apparently this year there were calorie count moon pies – like tiny little things – who does that? This season is for indulgence, so let us just have a regular old-sized moon pie – like the kind I ate when I was a kid. I do not like the vanilla ones and really do not like the banana ones – ugh. Go chocolate (which is odd for me) or do not bother.

So today I wear beads to work – just like I wore beads this weekend when the major parades were going on. Monday was red beans and rice day and while that is a traditional Monday thing, but this is the important Monday. Today is Mardi Gras – the crazy day and then Ash Wednesday changes everything.

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Hood – my Mardi Gras pup

January – March 2016 – Food “Holidays” Recap

Super Bowl – February 7

Spiced Pecans * Roast Beef Horseradish Sandwich * Bacon-wrapped Fruit Bites * Buffalo Rolls * Proscuitto Fontina Pinwheels * Sun-dried Tomato Pesto Torte *

Mardi Gras Pot Luck – February 9

Mardi Gras Sugar Cookies *  Sun-dried Tomato Pesto Torte *

Margarita Day – February 22

Leap Day – February 29

Apple Carrot Cupcakes *

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Apple Carrot Muffins – slightly amazing. And, no. I’m not bragging.

Pi Day – March 14

Apple Walnut Pie *

Butter Pie Crust *

St Patrick’s Day – March 17

Guinness Brownies *

Easter – March 27

Not sure yet, but I have a few days to sort it out. Yikes.


Mardi Gras Sugar Cookies

D&D_1180These really are the simplest and best sugar cookies. The Boy and I made them for Christmas Eve (my favorite Christmas Holiday, perhaps my favorite holiday, period) but a few years ago I had so much to make at Christmas that I put these off until January and then it fell into Carnival season.* It worked on so many different levels.

So this year I finally decided to order Mardi Gras cookie cutters, because, well, it is a thing for me now. So I did it – I ordered special cookie cutters for this “holiday.” King Arthur Flour had the cutest set. There are two crowns, a mask, a music note, and the most important one, in my opinion is, a fleur de lis. Carnival season is a big thing here in the Gulf Coast.

* The season is Carnival, the last day is Mardi Gras – Fat Tuesday. Please do not confuse the two. After Mardi Gras comes Lent. I really think next year I need to do crepes for pancake Tuesday (Mardi Gras by a less interesting name) but I will probably make potato pancakes (latkes) because I just love to mix up religions and traditions. It’s me.

But for now it’s just really pretty sugar cookies. Purple, Gold, and Green.

1 cup unsalted butter, softened
1 cup sugar
2 eggs, lightly beaten
2 tsp vanilla
3 cups all-purpose flour
2 tsp baking powder
1 tsp salt

Over a sheet of waxed paper, sift together flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer, cream together butter and sugar. Beat in eggs and vanilla. Sift in flour, a cup at a time. Blend until just mixed. Pour onto a surface and mix til it just comes together. Press into a disk, wrap in plastic wrap and refrigerate 3 – 4 hours or up to 3 days.

Preheat oven to 350 degrees. Roll out dough to about an 1/8 inch and cut with cookie cutters. Place on parchment lined baking sheet and sprinkle with colored sugar. Bake for 10 minutes, turning the pan half way through. Let rest on baking sheet for a minute and then remove to a rack to cool completely.