I had originally wanted to do the wonderful red velvet cake, but that was taken already, but I thought this cookie/pie crust would be very versatile and fun for everyone. The sugar cookie itself is not very tasty, but I think that with all the decorations on top, it's quite fun and exciting.
I had first made these into cookies for my friend's New Year's Party. I had made them into a beautiful snowflake shape and then decorated them with royal icing. [I decided to try some effects out!]
Then, I was going to make these again but in pie form. I had run out of time before the publishing date with all the midterms, internship/job finding, and me being sick. It's just been a busy time for me. I think that the school year was a pretty bad time for me to host, but I was fun regardless!
Sugar Cookies/Sweet Pie Crust
from Sweet Melissa's Baking Book [pg. 142-143]
14 Tablespoons unsalted butter, at room temperature
1/2 Cup sugar
Freshly grated zest of 1/2 lemon
1/2 teaspoon kosher salt
1 large egg
1/2 teaspoon pure vanilla extract
2 cups all purpose flour
To make the dough:
1. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, zest and salt until light and fluffy, about 2 minutes.
2. Add the egg and vanilla and mix to combine.
3. Add the flour and mix to combine. Be sure to scrape down the bowl.
4. Turn the dough out onto a lightly floured work surface. Pat it together into one piece. Divide the dough into two equal parts, flatten into 5-in round disks, and wrap tightly in plastic wrap. Put what you will use today in the fridge, and the rest (if there is any) goes into the freezer for another time. Chill for at least 45 minutes before rolling.
To roll the dough:
1. When the dough is chilled through, remove it from the refrigerator and let it rest at room temperature for 10 minutes, until it is malleable. Lightly flour a work surface. Begin with one dough disk, lightly flour the top, and, using a rolling pin, press gently on the dough from the middle upward, and then middle downward. Turn the dough disk a quarter turn and repeat the light pressing process. Add more flour if needed to prevent sticking.
2. The dough should be a round, flatter version of the original disk. Now either you can use it to make cookies or the pie crust.
ps. since I promised those photoshoot pictures for a long time, here they are! First individual ones, then a couple between my co-family head and I, then the family ones!