Traditions add security to our lives. They seem to provide the “sameness” that helps anchor us in a world that is constantly in flux.

Perhaps that is one reason we look forward so eagerly to the holidays. Families get together and attempt to recreate the same event over and over again, year after year. We don’t want to lose the good feelings and memories associated with those special times we spend together.

One element we almost always include in these traditions is eating. We all have that in common: We love to eat. And families tend to establish certain dishes that they like and associate with each holiday. These become a “must” each year.

Households like mine know that the holidays have begun when the sugar cookie paraphernalia appears on the kitchen cupboard. Eyes light up, and you know you’ve ushered in good memories.

Not only are sugar cookies a tradition to eat, but to give away, as well. Maybe you remember the old commercial, “Nothing says lovin’ like something from the oven.” Wrap up a dozen homemade cookies for that teacher, relative or co-worker, and you’ve really said “Merry Christmas.”

Over years of experimenting with sugar cookies, I’ve learned a few tips that result in beautiful, delicious cookies every time. Of course, it’s tempting, with the rush of the season, to take shortcuts, but you’ll be well-pleased with your creations if you take the extra time required for these. Remember, extra time indicates extra love, and your family is sure to notice.

Making the cookies

I have included a dependable recipe at the end of this article for Harvest Sugar Cookies, which you will find is simple and delicious.

However, I have used other sugar cookie recipes, all of them baking up equally fine. So the particular recipe doesn’t seem to matter as much as the process you use. The following tips should help you make beautiful cookies every time.

• n Cookie batter that is too tender will not hold up well when being transferred to the cookie sheet. Since humidity affects your baking, the batter may be fine one time and the next time be too tender. If your batter is too tender, add additional small amounts of flour (approximately 1/4 cup at a time), mixing well. It should be stiff enough that you almost have to knead it with your hands to get the flour mixed in.
  
• Cookie batter cuts much better and holds its shape better when it is cold. If after chilling for an hour it still feels pliable in your hands, chill it longer. It should be very cold and resist being worked with the hands.

Work the chilled batter with well-floured hands until shaped into a smooth ball, which you then flatten on a well-floured surface. Roll to 1/4-inch thickness. If rolled too thin, the cookies will get brown too quickly.

• It is difficult to get enough flour on a countertop to prevent the cookies from sticking. So I recommend always using a flour-sack cloth that is coated with lots of flour to roll the batter on. The rolling pin should also be floured, as well as your hands. Don’t be concerned about using too much flour, even though the cookies get rather coated with it. It will brush off.
  
• There are many different types of cookie cutters available. Some have a little handle on the top to hold, but most have no handle, so you press on the edges of the cutter to cut the batter.

Some cutters are just an outline of a shape and others get quite elegant, leaving a pretty imprint on the cookie. So you can go plain or fancy, whichever suits you.

Plastic or metal cutters both work well, but I prefer the metal ones, as they don’t give like the plastics do when you press on them. They hold their shape a little better.

The easiest cutters to use are those that are a simple outline of a shape. The batter releases quickly and cleanly from these.

The ones to be wary of are those that cut narrow strips of batter, as these sections are difficult to get the batter to release from.

If the cookie sticks to the cutter, gently tap the side of the cutter on the counter. A toothpick can also be used to gently help the cookie release.

• Cut desired shapes and transfer with a non-stick spatula to a greased cookie sheet. I recommend that only insulated cookie sheets be used, as the older style will brown the cookies on the bottom too quickly. If you don’t have the insulated type, try stacking two cookie sheets together to create your own.

Watch the cookies carefully and remove them from the oven when the edges barely begin to turn brown.

The cookies can either be cooled and frosted, or they may be packaged and stored in the freezer for a few weeks. Freezing allows you to do the decorating at a more convenient time.

Frosting

Sugar cookies can be decorated either before or after baking.

The simplest and quickest decoration is to shake sprinkles or colored sugar on them before putting them in the oven. When removed from the oven and cooled, cookies are ready to be devoured or wrapped as gifts.

Frosting the cookies is done after the baking process. Cool the cookies completely and mix the frosting ingredients. Divide the frosting into several small bowls, and add food coloring to each for the desired colors.

If you want a “stain” effect, add extra water to your frosting so it is thin enough to paint on with a brush. This looks especially nice used with the cookies that have imprints or ridges in them.

For the usual frosted cookie, use a small butter knife or spatula to spread the frosting, which is stiff enough to stay in place or “stand up.”

This is the point where you need to be creative and use several colors to decorate each cookie. Additional detailing can also be obtained with candy sprinkles, balls, sugars, lace licorice, etc.

Don’t be afraid to experiment. After all, they’ll taste great, no matter what they look like. And, in time, you’ll be proud of the results.

Harvest Sugar Cookies

Cookies:

3/4 C. soft butter

1 C. sugar

2 eggs

1 tsp. vanilla extract

1/2 tsp. almond extract

2-3/4 C. flour

1 tsp. baking powder

1 tsp. salt

Frosting:

2 cups confectioners’ sugar

2 Tbsp. water, approximate

Cream butter and sugar. Add eggs, vanilla and almond and beat till light and fluffy. Combine flour, baking powder and salt in a separate bowl. Gradually add to creamed mix and mix well. Chill at least 1 hour.

On well-floured flour-sack cloth, roll small portions of dough to 1/4” thickness, using floured rolling pin. Cut into desired shapes with floured cookie cutters and place on greased cookie sheet. Sprinkle with decors, if desired. Baked at 375 degrees for 8-10 minutes, till edges are very lightly browned. Cool and frost. Makes 4-5 dozen small cookies. Double batch makes 4-5 dozen large cookies.