08 March 2008

White Buffalo

We're in the midst of a "blizzard-like" weekend here in the ol' Buffalo. While the meteorologists are making a big deal about the differences between "blizzard-like" and a real blizzard, I say whoopie-do, there's a whole lotta white stuff out there, like 10 inches of white stuff already and more on the way, so it counts as a blizzard in my world. I do realize the irony of the English teach telling people to be less specific about words, but really, it's a whole lotta snow and blizzard just has more zip now, doesn't it?

Provided I can get out my door, I'll take some pics for those of you lucky enough to actually see some spring weather. Speaking of spring weather, Joan is having a contest looking for green so if you've got grass on your lawn, you might want to enter.

This week I finally was able to get caught up on a few tasks that have been lingering for months. I left a job in December to give myself more time for writing and interviewing but, being incredibly rude and incorrigible... or maybe just overwhelmed and out of town, I've just now been able to return with thank you cookies to recognize all their kindness and support. Thought I'd share the recipe for my mom's famous sugar cookies. Simple recipe that always gets rave results.

Sugar Cookies

1 cup softened margarine or butter
1 1/2 cups powdered sugar
1 egg
1 tsp vanilla
1 tsp almond flavoring
2 1/2 cups flour
1 tsp baking soda
1 tsp cream of tartar

Mix all ingredients. Chill for two hours. (You can also freeze the dough at this point if you don't have time to actually bake them now.) Roll out thin (1/4 inch or so) in a mixture of sugar and flour. Cut in desired shapes. Bake at 375 degrees for 7 to 8 minutes. Cookies will stay crispy if left un-iced but will soften with icing. If you are going to ice them, let cool completely and store in air-tight container.


1 can cream cheese frosting
additional powdered sugar to stiffen
almond extract to taste

optional: additional cream cheese and butter
food coloring, sugars, decorations, etc.

I was a little aghast when my mom revealed her "secret" frosting was really based on using the stuff out of a can. It was almost as traumatic as when I try to learn to make biscuits and sausage gravy from my grandfather and he reveals what brand of mix he likes to buy from the store. My images of these master cooks was tarnished... until I took a bite and realized that even if the starting product is on the cheater side, it's the little touches that make it the food I love.

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