Nov 29, 2007

The pleasure of scented sugar

Tarragon, lemon and rosemary sugar

I've prepared a batch of assorted scented sugar just in time for my annual sugar cookie baking fete. It takes at least 2 weeks for the herbs and citrus to sufficiently infuse the sugar. By then, it's ready to roll.

Sugar cookies are the yummiest, most versatile cookies in the world and they're my absolute favourite. They can be decorated with royal icing and and decorated with silver or gold dragees for an edible Christmas tree. Alternately, they can also be used as a scrumptious base for tiramisu in lieu of lady fingers. Sugar cookies can be spritzed or fancifully cut with cookie cutters. I prefer to make them the old fashioned way-rolled into a ball , dipped in sparkling sugar and pressed down with a fork for criss cross effect. This year, I look forward to rolling my sugar cookies in citrus and herb scented sparkling sugar. There's rosemary, lemon and tarragon sugar to choose from!

Best Rolled Sugar Cookies
(Recipe courtesy of


1 1/2 cups butter or maragarine
2 cups white sugar
4 eggs
1 tsp. vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 tsp salt


1. Cream together butter/margarine and sugar. Add eggs and vanilla. Mix well.
2. Add flour, baking powder, and salt. Mix well. Cover and chill dough for at least an hour (or overnight).
3. Preheat oven to 400 degrees F.
4. Roll out dough in floured surface 1/4- 1/2 inch thick. Cut with any cookie cutter. Bake 6-8 minutes on ungreased pan. Cool completely.

Yield: 5 dozen


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