I must have been crazy. What in any real or day-dreamed worlds had ever possessed me to raise my hand and volunteer to bring cookies to that Christmas party. Thinking back on the moment with heightened irritation, I had to admit to myself (no way was I admitting it to anyone else) that the reason for the insane hand-raising had some pretty amazing blue eyes which had, at that unfortunate second, been turned in my direction rather than in the direction of any of the other besotted girls in the room. Stupid college crush.
Now I stood in my kitchen eying the recipe in front of me with suspicion. Would or wouldn’t this best sugar cookie recipe betray me. My room-mate passed by, gave a brief look of shock at where I was and my obvious reason for being there, and then quickly moved on to safer territory.
It wasn’t that I doubted my ability to be able to follow some basic directions. It was more a matter of whether those directions would be able to hold my attention long enough for me to remember what they were as I followed them.
The Best Rolled Sugar Cookies – Cookies with a High Self-Esteem. I hope they come through!
1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
How large of a large bowl?
• 1 1/2 cups butter, softened
Wouldn’t the butter soften eventually, anyway? A squishy substance. I wonder, if there was a world made only of food, would butter be the ground that became like mud once it became warm? Maybe butter would be like the water source.
• 2 cups white sugar
Simple enough. The sugar would definitely be snow and so much more enjoyable to catch on your tongue, and you could play in it for longer without getting so cold…Wait, did I just put in sugar or salt? I really wish those two looked less like identical twins... Am now adding “tongue” to my list of things to be thankful for.
What do they mean by cream together? Google time!
• 4 eggs
• 1 teaspoon vanilla extract
Now if only I can fish out these eggshells. The eggs are definitely the suns…or maybe trampolines with that gooshy part in the middle…or a slime pit?
What exactly do they extract the vanilla from?
• 5 cups all-purpose flour
Whoever thought of calling that flour all-purpose flour? It certainly worked well in spontaneous cafeteria food fights. It was fun to put in balloons and in place of other people’s facial powder. What would it feel like to walk in a big sandbox filled with flour?
• 2 teaspoons baking powder
• 1 teaspoon salt
I can do this. Baking POWDER, baking POWDER, baking POWDER…I’ve had way too many incidents of confusing baking powder with baking soda… and salt with sugar. Salt: the sodium chloride compound that does not taste like sugar. What is the difference, though, between baking soda and baking powder? Google Time!
…now how many tablespoons was that…?
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Oven set to 400 degrees – Check.
Oven turned on – Check, Check.
Yeah! Cookie Cutting Time!
Stars…amazing how many stars God surrounded us by and how He chose one out of all those countless mega-gazillions to point the way to Baby Jesus. I wonder where that star is now.
Hearts…how many hearts have been touched by Jesus from the beginning of time until now? How many hearts will have been touched by the time He comes back? Will it be comparable to the number of stars?
Circles…the world, encompassed, surrounded, completely known and loved by God – a God who knows and understands our every thought and feeling, even if we don’t.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.
We serve a God who completely rules and is completely sovereign over everything from the outermost parts of the universe to the most miniscule molecules. He knows and cares about absolutely everything…
“Hey, Ann, these cookies are really good!”
…even cookies made on a whim by a less-than-attentive cook with a crush.
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