October 1, 2010
Have you noticed that long sweaters are in style this fall? I’ve been seeing them everywhere (here, here, and here, for example), paired up with leggings, jeans and dresses. This was my favorite vest this summer. As soon as I tried it on, I was thinking that someone needed to write up a pattern for it. It’s lightweight (fingering weight) and flattering, and I am envisioning it in several different yarn lines and colors. Anyone want to take that on? By the time I figured it out, wrote it up, had it test knit and edited, and put a pattern out, the style would be over. But I really like it. And guess what else? J.Jill has stitchmarker necklaces and bracelets. Check it out. Well no, they don’t actually call it that. And no, I don’t think you can actually take the rings off. But it’s clearly a bunch of stitchmarkers, right? Any knitter knows that. Very cute.
Did you see the Sugar Cookie Recipe on The Pioneer Woman’s blog last week? I have to say, I’m always very skeptical when someone says “These are the best sugar cookies ever!”, because I have been making frosted sugar cookies for 20 years, always using the same recipe, always loving the results. I’m just not looking for a new one. BUT – this looked easy (no cut outs, no frosting) and I thought I’d give them a try. You know what? These are the best sugar cookies ever. Seriously. Not for cutouts and frosting (I’ll still use my other recipe for that) but for pure melt-in-your-mouth happiness that you can make in a jiffy. Here’s the recipe with a couple of additional notes from me. I made a double batch, because it’s always nice to share.
2 large eggs
1 cup Canola oil
2 sticks butter, softened (use butter – it’s better in here)
1 cup sugar (plus 4-6 Tbl. extra for sprinkling)
1 cup powdered sugar
1 tsp. vanilla extract*
4 cups plus 2 Tbl. all purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. cream of tartar
* On the vanilla – does anyone remember sugar cookies that tasted a bit lemony? Next time, I might try half vanilla extract and half lemon extract. Or all lemon? Would that be too much? What do you think?
I noticed one commenter on this recipe said that she added 1 tsp. nutmeg to the recipe – also an interesting alternative.
Directions: Cream together all liquids, plus both sugars. Add the dry ingredients and mix well. Cover and refrigerate the dough for 1-2 hours. (Don’t skip this step. If you don’t firm up the dough, then the cookies spread too thin on the pan when they cook. Also, keep your bowl of dough in the fridge while the other pan is cooking, for the same reason. Ask me how I know.)
Drop walnut-sized balls of dough onto an ungreased cookie sheet or baking stone. Flatten each ball with the bottom of a glass, coated in sugar. (I re-sugared the glass for each one.)
Bake at 350 degrees for 10-11 minutes, until just before the cookies begin to turn brown. Let cool on the pan for 1-2 minutes before scooping them onto a cooling rack.
Speaking of Pioneer Woman, you all have been to her Tasty Kitchen site, right? It has become my go-to place when I want to try a new recipe. It’s like having access to thousands of recipe boxes, where everyone keeps only their very favorites. Yum!
Sheri whowantsalongsweateroutofAlpaca – doesthatsurpriseanyone?