I’m posting a high fat lot’s o’ sugar really darn good cookie recipe today.
For three weeks I’ve spent one day of each of those weeks taking the baby into the doctor. “She’s fine, she’ll beat it” I was told. Finally yesterday her ear infection, throat infection and cold turned bad enough that she needed antibiotics. (Note: I have NEVER been happier in my whole life to have a child go on medicine). I’m also happy to report that in addition to the above mentioned, she’s also cutting her two front teeth. At the same time. That’s right. I earned that badge. Three weeks of night and day fun.
Back to yesterday though. Little boy home with pinkeye, screaming crying baby, daughter in pain and moaning because she got braces for the first time yesterday and a call from the husband saying his insulin pump had run out. (When that happens his blood sugar rises and he gets really sick for a few hours until his blood sugar returns back to normal. And then after that he feels pretty crappy for the rest of the night as his body recovers). With no family close by, a husband who wouldn’t be able to help out, and patience wearing very, very thin I decided the only way to survive the night was with cookies.
You can’t tell me your mouth isn’t watering just a bit can you?
Yes, I realize my sugar cookies don’t meet the standards of some other bloggers who have the most beautifully ornate cookies I’ve seen in my life. But these had to be edible, right?
And they were! I decided to NOT use royal icing and opted for a glaze like frosting that tasted just as good and performed like royal icing. It holds up great and you can flood your cookies like you do with royal icing. It’s wonderful to use!
I found the no fridge sugar cookie recipe from Wilton. (Time was short, I needed a fast cookie!)
And no, I won’t tell you how many I ate. Period. (Hint, there aren’t any left though!)
No Fridge Sugar Cookies
Adapted from Wilton
Anti Royal Icing Glaze
2 ½ cup powdered sugar
3 tablespoons water
1 tablespoon butter
2 tablespoons corn syrup
½ tsp vanilla or almond extract
¼ tsp. salt
To flood, thin frosting slightly with water (honey consistency). Fill in interior of cookie, run a toothpick through to fill any gaps and to remove any air bubbles. Allow to dry one hour before piping over the top with a different frosting. Allow frosting to set up completely for several hours or overnight.