I know it isn’t Saturday, and I know I am two weeks behind in my blog posts to you. I’ve thought of you, though. My every free moment at home has been at our kitchen table going through many interesting teaching proposals for our 2016 International Fall Quilt Festival.
I’m happy to report I completed the class and curriculum selection at midnight Sunday. The four crates went with me to the office yesterday. Our Education staff is busy now getting everything in order to send out teaching contracts. Those of you who eagerly await the class catalog will be happy to know you will have well over 100 qualified teachers with over 400 special events, classes, lectures, and luncheons from which to make your selections. I’m excited now with the line-up, and it’s still 9 months away. That’s like waiting for a baby to be born once you know it’s going to happen.
February is soon approaching. What better recipe to offer you this week than my tried and true sugar cookies. I make these sugar cookies at least every Valentine’s Day and Christmas season. Last fall, I added another occasion and that was our whole family tail gate party before the first Texas A & M football game. Todd’s family thought Grammy should make “Gig ’em” Aggie cookies for this momentous get-together. Of course I did.
This recipe is my most requested recipe from friends. I got the recipe with some Tupperware cookie cutters when Tommy was a Lieutenant in the Army. We were stationed in Joliet, Illinois, at the Army Ammunition Plant during the Viet Nam War. Lucky us, he stayed at APSA for his whole tour of duty.
You’ll find this same recipe in one of my early posts. I thought about referring you to it, but decided to be consistent with the page numbers for those of you who are keeping count.
Grammy’s Sugar Cookies
Ingredients and Instructions
1 cup butter
2 cups sugar
2 whole eggs
Sift together and add to mixture:
1 tsp. salt
2 tsp. baking powder
4 cups flour
Add to mixture:
1 tablespoon vanilla
After mixing, do not refrigerate. Divide into 3-4 balls. Roll one ball at a time. Use left-over dough from each rolling all together for last ball and roll.
Roll out dough 1/8″ thick on floured pastry cloth using a floured sock on rolling-pin. Cut with cookie cutters. Place on cookie sheet. Sprinkle with sugar. Bake at 350 degrees for 8-10 minutes. Some fans will request baking cookies until they are barely browned. Others want theirs crispy, and some others like them slightly burned. Go figure? Cool on waxed paper.
With teacher selection complete, I have earned some time in my studio. It’s all set for making collage greeting cards and design packets for a Texas Quilt Museum order. Oh, be still my heart.
Love you all, Judy