Classic sugar cookies

I’m a sucker for the classics. There’s something to be said for things that have stood the test of time — white shirt and jeans, cast iron skillets, and sugar cookies, yes – sugar cookies.

They are subtly the star of the show where ever they go. Dress up or dressed down, they attract the masses, from young to old. We all love a good sugar cookie.

Now, the difference lies in the crispness of the cookie. Some like a soft cookie that melts in your mouth and then others like a crisp bite that snaps off in an instant.

I’m a little in-between, but I’ve found that to hold up to traveling and kids, they need to be a little in-between. These cookies sit a little on that teeter-totter of not too soft and not too crisp.

It’s possible that I might be in love with the blank canvas that is created with this sly cookie. Almost as if it’s just waiting for an artist to come and create. That’s what I love the most about baking, the process. I don’t actually eat much of what I bake — it’s the art of creating it that appeals to me the most.

I don’t prefer any particular icing with my sugar cookies. Royal icing is very particular, in consistency and in time. It takes a long time for royal icing to set and if the consistency isn’t right, that could spell disaster if you’re a perfectionist — luckily perfectionism does not run deep in my veins.

Buttercream is my new frosting of choice with sugar cookies. It’s simple, doesn’t take a lot of time, and is VERY forgiving and with the aforementioned lack of perfection with my decorating skills, it’s a good match for me at this point in my life.

There is nothing perfect about these cookies, but it’s the prettiest bunch of cookies, I have ever seen and they are simply delicious.

A healthy diet can be defined many ways. A diet without embracing the goodness of all foods is not a healthy diet, it is a restrictive diet. Keep your serving sizes appropriate, enjoy your food and know that all foods can be enjoyed without guilt with a little common sense.

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