Commodity Recipe of the Week--this one is extra

This recipe has been a family favorite since I was a young girl. I’ve replaced the shortening with butter but the rest is pretty much the same. Warning:  they take a long time to make and it’s a good thing too, because they’re so yummy you’ll want to eat them all!

 sugar cookie dough:

• 2 1/4  cups unbleached all purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 5 TBLS. milk
• 1 1/4 grated orange peel
• 3/4 cup sugar
• 1 large egg

Preparation

Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter, orange peel, and milk in large bowl until light. Add 3/4 cup sugar and beat until fluffy. Beat in egg. Add dry ingredients. Using spoon, stir until mixture forms dough (dough will be soft). Divide dough into thirds. Gather each third into ball; flatten into disks. Wrap each disk in plastic and refrigerate until firm, about 4 hours. (Can be prepared 2 days ahead. Keep refrigerated. Let soften slightly, if necessary, before rolling out.)

Shaping and baking cookies:

Preheat the oven to 350°F. Generously flour work surface and rolling pin. Place 1 dough disk on work surface (keep remaining 2 dough disks refrigerated). Press rolling pin into dough several times to flatten slightly for easier rolling. Roll out dough to 1/8- to 1/4-inch thickness, frequently lifting and turning dough to prevent sticking. Using assorted cookie cutters dipped into flour, cut out cookies. Transfer cookies to ungreased nonstick baking sheets, spacing 1/2 inch apart. Gather dough scraps together and reserve.

Bake until cookies turn brown on edges, about 15 minutes. Let cookies stand on sheets 1 minute. Using metal spatula, transfer cookies to racks and cool completely.

Repeat rolling, cutting and baking with remaining 2 dough disks as described above, being sure to cool cookie sheets before making each batch. Combine all reserved dough scraps and shape into ball; flatten into disk. Wrap disk in plastic and freeze until firm enough to roll, about 30 minutes. Repeat rolling, cutting and baking as described above. Store cooled cookies in airtight container at room temperature until ready to decorate.

Powdered sugar icing:
This recipe makes about three cups of icing, left over icing (if any) is yummy between graham crackers. 

1/4 cup water

1tsp. vanilla

½ stick butter (soften)

8 cups powdered sugar

Assorted food colorings (such as blue, red, yellow and green)

Combine butter and half of sugar.  Beat with mixer. Add remainder of sugar, water, and vanilla. Whip until fluffy. (add more water if needed a tsp. at a time)

Divide into bowls for as many colors as you desire. Add different color to each. Frost and enjoy!  I always employ my children for this part because they get so creative.  Add candy toppings for a more festive look and taste.

                                                                                                 

Thanks for joining us for this week's paper trading market update.  As always, we appreciate hearing your thoughts and ideas, and your trading successes and learnings.  Please feel free to email us anytime at scott@mychartsmith.com.   

To your prosperity!

Scott and the ChartSmith Team