I was not Partying at the Palace Friday, because I was busy being bludgeoned by Santa.
True story.
For weeks, our adorable 4 ft x 2 ft plywood Lawn Santa rested in a corner of the garage, waiting to be lifted into storage with wreaths, lights and spotlights.
It was a clean-up-the-house-and-garage kind of day. I was tired of looking at Santa every time I walked into the office. So I sent Child up the ladder to a storage area that is 12+ feet above the floor of the garage.
Carefully, I lifted Lawn Santa up to child. Lawn Santa slipped from Child’s hands and unexpectedly fell.
On my head.
Five positive results:
1. I have a new-found empathy for Vincent Van Gogh (and thankfully did not experience the lobe-loss he did.)
2. I have a new-found understanding of the state of adult emergency hospital care (it stinks.)
3. Husband had a fun afternoon gazing at me - in full head gauze - and wailing in my un-bludgeoned ear, “EBE-NEEEEE-ZER!”
4. My kids clearly understand the meaning of ‘Irony’: “Isn’t it ironic, Mom, that Santa caused blunt force trauma to your head?”
5. That obsession with holiday decorating (and cleaning the garage?) Over!
My stuck-on-the-couch-for-24-hours-obsession? Reruns of the first season of Downton Abbey.
Your new obsession?
Sugar Cookies. Child with the slippery fingers is not happy I am sharing this recipe with you, because “then all the other Moms will know how to make the best cookies ever!”
These sugar cookies are, indeed, a favorite of kids - young and old. Perfect for both lunch boxes and parties. I sprinkle them with different colored sugars when I bake them for holidays or special events. It’s so much easier, and safer than decorating with plywood! Gustare!
THE BEST SUGAR COOKIES
(from COOK’S ILLUSTRATED – Makes 2 dozen cookies)
:
2 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, softened but still firm
1 c. granulated sugar, plus 1/2 c. for rolling dough
1 tablespoon light brown sugar
1 large egg
1 1/2 teaspoons vanilla extract
Preheat oven to 375 degrees. Adjust oven racks to upper and lower middle positions. Line two large baking sheets with parchment paper.
Whisk flour, baking powder and salt. Set aside. Beat butter, 1 cup of sugar and brown sugar at medium speed until light and fluffy (about 3 minutes.) Scrape down sides of bowl with rubber spatula. Add egg and vanilla. Beat at medium speed until combined, about 30 seconds. Add dry ingredients, and beat on low until just mixed, about 30 seconds, scraping down bowl if needed.
Place ½ cup of sugar in shallow bowl. Roll heaping tablespoon of dough into 1 1/2 inch dough ball. Roll it in remaining sugar, and space 2 inches apart on baking sheet (12 per pan.) Using butter wrapper, butter flat bottom of drinking glass, dip in sugar, and flatten dough ball to ¾ inch thick.
Bake 15-18 minutes, until golden brown around edges and lightly colored in center. Be sure to reverse position of cookie sheets (front to back, and top to bottom) halfway through baking time.
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