I started this week with full intentions of eating healthy. Alright fine, healthier. That never really happened though. I drank more water. I even used my elliptical machine a couple of times. But that whole eating healthier part eluded me.
So let’s just forget about that whole trying to be healthy nonsense and focus on cookies.
Because let’s be honest, no one really wants to talk about working out.
Or eating healthy crap like kale and spinach.
No offense, but ugh. I mean it’s fairly obvious that the whole elastic waistband club is undeniably in my future, but at least I’ll be happy eating sugar cookies with icing.
And in case you wanted to make these little treats for your friends or family (or let’s be honest, for yourself), please do. Just remember to have a pair of pants with a drawstring or some elastic ready for future comfort.
Cracked Sugar Cookies
1 1/4 cups white sugar
1 cup butter
3 egg yolks
1 tsp vanilla extract (clear)
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tspcream of tartar
Preheat oven to 350 degrees F (180 degrees C).
Cream together sugar and butter.
Beat in egg yolks and vanilla.
Add flour, baking soda, and cream of tartar. Stir.
Form dough into walnut size balls and place 2 inches apart on cookie sheet. Don’t flatten.
Bake 10 to 11 minutes, until tops are cracked.
And if you want to go all out, top them with a little icing.
Sugar Cookie Icing.
1 cup confectioners’ sugar
2 tsp milk
2 tsp light corn syrup
1/4 tsp almond extract
food coloring (of your choice)
In a small bowl stir together confectioners’ sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
Paint cookies with a brush.
And if I haven’t said it lately, thanks for continuing to read this here little blog.
And for making me want to make bad things to eat.
I owe you all for my gradual weight gain.
Love ya, mean it!