So, I wasn’t home for Halloween. I drove to San Diego to spend a few days with daughter Sara and her family. Got stuck in a gosh-awful traffic jam that had the northbound freeway completely closed down for over 12 hours. I was already en route southbound when I heard about it on the radio and within about 5 minutes my side of the freeway was creeping along at about 5-10 mph for about 15 miles. Two lanes were closed on my side because the big-rig that jackknifed not only went over on its side, but it hit the center divider (thank goodness for that as it might have kept going across 4 more lanes!) and sent debris into 2 lanes of the southbound lanes. . . . . photo at left is my friend Cherrie’s coffeepot – she doesn’t use it – it’s just for decoration.
The traffic jam, though not fun to go through, didn’t seriously affect my drive other than delaying it by about 45 minutes – I had dinner with my friend Linda. We went to a favorite restaurant, Blue Ribbon Pizzeria that I’ve written up here on my blog long time ago. It’s in Encinitas. Every time we go there we order the same thing – the Signature (white) Pizza (fresh ricotta, lemon zest, basil, oil) – and we ask for their home made fennel sausage on it as well. Then we order the BLT Salad with the buttermilk dressing. So good. My friend, Linda, recently had heart valve replacement surgery, and I was so glad to see her up and around and looking great. She can’t drive yet, so she was happy to get out of the house.
Later in the evening I drove to Poway to stay with Sara and family. On Friday (yesterday) we drove to Point Loma to show Sabrina (granddaughter) my alma mater (the campus itself). It’s now a college called Point Loma Nazarene University, but when I went there in the 1960s, it was California Western University. Anyway, the campus has grown a lot, but the basics are still there. The dorm I lived in is still there, so I pointed out to Sabrina where my room was the 3 years I was there (I graduated from college in 3 years, by taking 20-22 units per semester and going to summer school, double sessions). We drove past the buildings where I attended most of my classes. We drove down to the beach (well, within about 600 feet of the cliffs there) too. Sabrina and her mom walked the “mall,” the long path that wanders through the middle of the campus. It’s not a huge school.
We had lunch at Dave’s/my yacht club where Dave’s sailboat is still sitting, waiting for the right people to buy it. Sara and I just couldn’t walk out to the slips, the docks, to see the boat – too emotionally tough for both of us – from the clubhouse we couldn’t see it. Probably a good thing. I would have broken down in tears, I know.
Returning to Poway after lunch, Sara needed to make chili for a group of friends who were coming over for dinner that evening, and between us we made these sugar cookies. Sara told me she’s been making these for years and years and years. I must admit, I’m not much of a sugar cookie fan. To me, they’re just blah. Sugar, flour, baking powder, shortening and salt. Maybe some vanilla. Kids love them – maybe because they’re bland, but also because they’re a blank page upon which to decorate. I’m not even much of a fan of sprinkles, but gosh, nearly every kid I’ve known loves them.
BUT, these sugar cookies are a bit different than most – these contain egg and milk, so they produce a more tender cookie. Sara had mixed up the dough the night before, so she rolled out each section (4), cut them out using a pumpkin-shaped cookie cutter, and I (from a bar stool so I could rest my foot) decorated them with – you guessed it – sprinkles.
Do watch the baking time – as you’ll read in the recipe, if you roll the dough thinly, you’ll end up with thinner/crisper cookies. I prefer them that way, but if you want softer cookies, merely roll the dough thicker and bake them longer, but don’t over-bake them. You’ll need to use a bit of trial and error. When you take them out of the oven they’re still soft, but within a few minutes they’ll firm-up. They really should be cooled on a rack, but just be gentle with them as you use a spatula to get them off the cookie sheet. They take 8-10 minutes, or more depending on the thickness or the size cookie you cut.
What’s GOOD: well, they’re sugar cookies. If you’re a fan, you’ll love them. I liked them a lot, considering that sugar cookies aren’t something I ever make, or order, or even take from a plate of cookies if they’re offered. But these – they’re good. Tender yet crisp. You can color them for whatever season you’re in and cut any kind of shape.
What’s NOT: nary a thing. Easy to make. Easy to bake. Easy to decorate if you’re into that. Do start the night before if possible as the dough does need to chill.
Files: MasterCook 5+ and MasterCook 14 (click on link to open recipe in MC)
* Exported from MasterCook *
Sara’s Sugar Cookies
Recipe By: From my daughter, Sara, and she got it from her friend Stephanie.
Serving Size: 36
2/3 cup shortening
1 cup sugar
1 teaspoon vanilla
1 large egg
4 teaspoons milk
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1. Cream together shortening, sugar, vanilla, egg and milk, until fluffy and light. (If you want to color the dough, do so at this point – in this case it was orange – a mixture of red and yellow.)
2. Combine flour, baking powder and salt. Fold into creamed mixture. Chill dough several hours or overnight (covered).
3. Cut dough into 4 sections and roll out on floured board and cut into desired shapes. Place on cookie sheets, decorate as desired and bake at 375°F for 8-10 minutes. Cool cookies on a rack. If you want softer cookies, roll the dough a bit thicker. If you prefer more crispy cookies, roll the dougth a bit thinner and bake them until you can barely see a hint of golden brown. Definitely do not over-bake them. The yield is an estimate – it depends on how thick or thin you roll the dough, and what kind of cookie cutters you use. We got a yield of about 36 3-inch wide cookies.
Per Serving: 83 Calories; 4g Fat (43.2% calories from fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 38mg Sodium.

hddonna
said on November 4th, 2014:
I’m glad you got to spend some time with your friend and with your daughter and family. I like the purple pumpkins–very unconventional!
My own favorite sugar cookie recipe came from my college roommate’s mother. It’s made with butter and has both almond and vanilla extract, all of which definitely helps make them tasty. We always made them as a family project at Christmas, with sprinkles, when the kids were growing up. Sprinkles were easier to do with four kids helping, but I actually like them best with icing. My grown kids still look forward to iced sugar cookies on Valentine’s Day.