It’s been weighing on, slowly driving me nuts: those failed sugar cookies. Failed because of my errors, not the recipes. I was finally going to do something about all the frozen strawberries in my freezer: strawberries and cream on rice*. It might sound gross, but it is in fact delicious. I grew up on it and it is easily one of my favourite dishes and I was in need of some comfort.
And then I put too much sour cream. I was left with extra sour cream that was strawberry flavoured. I could not possibly throw it out, what a waste! I also happened to have one last egg left in my fridge. I was originally going to make Bailey’s french toast on the weekend, I guess it will have to wait.
Round two was a lot better. I had to add more sour cream, so it toned down the strawberry flavour to just a subtle hint. All was going well until I got to the part about wrapping it in saran wrap and sticking it in the fridge: I have no saran wrap. I bought a rolling pin today, but no saran wrap. I split the dough and put it on plates, sticking it in the fridge and hoping for the best. We’ll see. I have 1-2 hours now while it chills.
The first attempt at rolling them with a rolling pin was disastrous to say the least. The dough stuck to the parchment paper and was such a mess I had to toss the whole thing (I was rolling it between two pieces of parchment paper). I added more flour and that seemed to do the trick, no more sticking. It was fun cutting out little chickens with my cookie cutter. I over-baked them a tiny bit and so I now have crunchy cookies. That might also be from rolling the dough too thin. I threw on some sprinkles before baking- alas they fell off when I ate the cookie.
I baked half the dough and left the other half, I had taken this project up a little late in the day. The second batch warranted some experimenting. The first batch was tasty yes, but kind of boring. They needed some jazzing up. The strawberry flavour got lost in the baking, so I added some almond extract (as originally called for in the recipe) knowing I would not end up with some horrible concoction. The second problem was the sprinkles, so I mixed some in for one variation. The second variation was to add some Bailey’s. Third was adding cocoa powder and fourth was cocoa powder and cinnamon (although at first I accidentally sprinkled a tiny bit of allspice).
While mixing the cocoa in, the side of the bowl popped out. There had been a large crack and it had grown and formed into a circle- that popped right out. I was too tired to roll out the dough, so I just made blobs that I flatten ed as much as I could. Apparently I did not flatten them enough as they grew into little puff cookies. For versions 3 and 4 I rolled them out and brought out the cookie cutter too.
So how did the cookies fair? They are better when rolled out thinner (and not overbaked). If I had added just a little more Bailey’s it would have been better- and that was the best variation of them all. In the end, the sugar cookie recipe I had posted earlier is still the clear winner, at least in my stomach.