Cracked Top Sugar Cookies


Cracked Top Sugar Cookie

I am devastated. I cannot find my Christmas sugar cookie recipe. I had a friend ask for sugar cookies and I cannot find my recipe.  I can find the recipe on the inter web, but not my printed copy with all the times I have made it which is way(!) more important to me. All those times I made it for the Boy. But that is just a problem of my random way of keeping up with recipes and pulling them out of binders because I want to make them and then they shuffle down the list and I get – what? – distracted again. The search will be extensive.  I’m sure that means it is in plain sight somewhere that I just have not thought to look. Ugh. When I do find it, I will be taking a picture so I cannot lose it again.

Consequently, I have tried this new sugar cookie recipe since I have had it sitting around for a while but have never given it a go. So earlier this week I did my usual thing and sifted all the dry ingredients and put them in a zip top bag. Then later, on a day of my choosing, I will ask MotH to take the special bowl out of the fridge in time for the butter to soften and the eggs to come to room temperature.

Yes, I have a bowl in the fridge with butter and eggs in it just for that purpose. You don’t?

Cracked Top Sugar Cookies

2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoon cream of tartar
1/2 teaspoon salt
8 oz unsalted butter ( 2 sticks)
1 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
Turbinado sugar or additional granulated sugar for rolling

Preheat oven to 350 degrees F.

Stir flour, baking soda, cream of tartar and salt together on some waxed paper1 like I always do. When I prep the dry early, I put the sifted mix in a zip top bag until I’m ready to use. Cream the butter, sugar, brown sugar and vanilla together in a mixing bowl, and beat until combined. Add the egg and beat to incorporate, then add the flour mixture and stir by hand until it is mixed in.

Roll the dough into 1 inch balls and coat tops with sugar – I used Turbinado – love that crunch. Arrange about 2 inches apart on a parchment lined cookie sheet and bake 12-13 minutes or until edges are nicely brown and tops appear crackly and set.

Makes 36 cookies

Since I seem to be in a HUGE cookie phase, it is not surprising that I’m leaning on one of my favorite cookie blogs – Cookie Madness. While cookies drive that engine, they are not the only thing that Anna does. It is a great site and I follow because you never know what will show up – and that is my favorite kind of blog – see what happens.

This made, for me, 37 cookies. Yep. I’m like that. But they were hugs hits at the office and with my friends. This will be in the rotation.

Peanut Butter Fudge – AB

So I made my friend Amy’s peanut butter fudge that was her Grandmother’s recipe a couple of weeks ago. It was good, but I saw this recipe from Alton Brown which seemed easier and needed (gasp!) no candy thermometer and only used the microwave. Nice for the summer, if you ask me.


Peanut Butter Fudge – Alton Brown

I had taken Amy’s first batch to split between work friends and other friends, but had had a request for it again which gave me the perfect opportunity to try AB’s version. I trust AB implicitly. I used his roasted turkey recipe for the first time I ever made the whole Thanksgiving dinner – that is how much I trust him.

Because it is still scorching hot here – it is only early September after all, basically, still friggin’ summer – I stored this in the fridge, but it can be left out at room temperature, I was being cautious.

Peanut Butter Fudge
Alton Brown

8 ounces unsalted butter, plus more for greasing pan
1 cup smooth peanut butter
1 teaspoon vanilla extract
1 pound powdered sugar

Combine the butter and peanut butter in a 4-quart microwave-safe bowl and cover with plastic wrap. Microwave for 2 minutes on high. Stir and microwave on high for 2 more minutes. (Use caution when removing this mixture from the microwave, it will be very hot.) Add the vanilla and powdered sugar to the peanut butter mixture and stir to combine with a wooden spoon. The mixture will become hard to stir and lose its sheen. Spread into a buttered 8 by 8-inch pan lined with parchment paper. Fold the excess parchment paper so it covers the surface of the fudge and refrigerate until cool, about 2 hours. Cut into 1-inch pieces and store in an airtight container at room temperature for up to a week.

Notes: I really like the texture of this fudge. It was very creamy. It went over very well, especially with The Boy. That always makes me happy. It is funny neither he or I like “real” fudge, but we both like this. One warning: it is sweet enough to make your teeth hurt. Small price for great flavor and texture. Just make the pieces really small. That helps.

Things our Dogs like to eat that we gladly share with them

This is not in any preference order, just as I think of them.
Peanut butter. Totally. GIR spatula really helped getting the last bit of p’nut butter out of the jar for the pups. And it’s one of those things that they just love.

Cottage cheese. They know the sound of the container opening. Even when it’s sour cream, which I don’t think they will like. But it makes the same noise, not surprising. 

Any other kind of cheese being grated, except the expensive stuff (Parmesan) and I have made that clear. You cannot have expensive cheese.

But a sandwich for the Man of the House and they do know that sound (thank you Panera) and he does like to give them cheese because that’s not his favorite thing (but it is mine).

Sweet potatoes, cooked and mashed.

Eggs, several ways. Hard boiled or scrambled, or any other way they come.

I should also do a list (there I go with the lists again) of words the GSD knows. It’s quite extensive.


Duke and Bering – my best boys.

Perhaps, also, a list of all the names and nicknames we (I) call our dogs too