Imagine my dismay when my mother told me that she had not eaten any of the platter of Christmas cookies I baked for her this year. Apparently they were distributed to staff and friends at Mom’s place, and Mom didn’t get a crumb.
That’s just not right, so today I set about to remedy the situation by baking some of Mom’s favorites — sugar cookies with icing. And, while I was at it, I figured I may as well bake some cookies for Richard and Russell, too. After all, Richard will soon be starting an internship in Pittsburgh, and Russell begins the new semester at Cranbrook tomorrow. They could use some sustenance, too. For them, I added some heartier, oatmeal and mincemeat fare for the cold Midwestern winter.
Mom has issued another call for cookies, and she’s also made it plain that — with all due respect to my interest in baking experimentation — she wants iced sugar cookies, thank you very much. No other cookies need apply!
So, with my recipes strictly limited, I have to let my creative juices flow with the icing and toppings. This is why confectioner’s sugar, food coloring, and colored decorator’s sugar were invented.
My mother asked me to bake some Valentine’s Day cookies that she can share with her friends. No dutiful son can ever say no to his mother, of course. Fortunately, I’ve got a heart-shaped cookie cutter, as well as a diamond-shaped cutter — because everyone knows that diamonds are a girl’s best friend.
I made some basic sugar cookies using a recipe that I particularly like, then let my creative juices flow for the cookie decoration phase. Some of the cookies have pink icing, some have red icing, and some have white icing. Some have red sugar sprinkles, some have candied cherry halves in the center, and some have pink gel accent icing. I like the careful attention to detail that is an essential ingredient for good looking iced cookies, and I always try to come up with some variety in colors and shapes. Now, I just hope that Mom and her friends enjoy eating the cookies as much as I enjoyed making them!