The Foodie Report
Ruminations on food, cooking in and eating out in our area.

It's entirely possible to be a vegetarian in Porkopolis. Pop culture reporter Lauren Bishop blogs about products, recipes and restaurants she's tried for others who eat meat-free. E-mail her at lbishop@enquirer.com.

Nicci King is an unabashed foodie and the Lifestyle/Food editor in The Enquirer's features department. She loves to discover new food faves, and she's on a daily quest to answer one burning question: What's for dinner? E-mail her at nking@enquirer.com.

Enquirer Weekend editor Julie Gaw tends to order the same dish every time she eats at a restaurant, but periodically ventures out to discover something new and fabulous. After living in China, Hong Kong, the Philippines and Thailand for more than 8 years, she craves tasty Asian food. E-mail her at jgaw@enquirer.com.

Food/dining writer Polly Campbell loves every quirk and secret of Cincinnati's food personality, and is on a constant lookout for something good to eat. Keep an eye out for her restaurant picks, or see how she's progressing toward becoming famous for her apple pie. E-mail her at pcampbell@enquirer.com.

Communities reporter Rachel Richardson is on a mission to prove vegetarians eat more than lettuce. She shares both her graduate work on American food culture and food-related news.. E-mail her at rrichardson@enquirer.com.

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Thursday, March 22, 2007

Sugar cookies for spring

I don't necessarily eat a lot of sweets, but when I do, I want them to be really good. (Translation: no jam in my Christmas cookies!!!) I did come across this sugar cookie recipe (posted within the first comment) from a Martha Stewart article not so long ago, and can honestly say it's the best sugar cookie I've ever made. Here is a slightly different sugar cookie recipe from Martha's site that might be worth trying, and the accompanying royal icing recipe. (I have never tried it with meringue powder, but it takes a long time to dry with the egg white. But it's good!) A good idea for easy Easter egg cut-out cookies. My best advice on these: make the dough first and chill it. I tried to skip this step, and my cookies were a bit unruly as a result. They spread out a little more than I might have hoped, which is why more generic (i.e., circles, egg shapes, stars) cookies work better than really detailed ones. But if you get creative with the icing, you can cover anything up.

My original sugar cookie recipe comes from a childhood Sesame Street book - Cookie Monster's Sugar Cookies. My aunt and mom both asked me for the recipe again last year, since they remembered making them when I was a toddler. They're good, a little too flour-y, but better eaten just as dough than baked! (We used to make them and they'd never make it to the oven). Oh well!


at 1:26 PM Blogger Julie Gaw said...

The Martha Stewart recipe I love:

Makes about 4 dozen

3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups granulated sugar
1/4 cup packed light-brown sugar
1 tablespoon grated lemon zest, plus 1 tablespoon fresh lemon juice
1 cup (2 sticks) unsalted butter, softened
2 large eggs

Preheat oven to 350 degrees Fahrenheit. Whisk together flour, baking soda and salt in a medium bowl, and set aside.
Put sugars and lemon zest into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed for 30 seconds. Add butter and mix until pale and fluffy, about 1 minute. Add eggs one at a time, mixing until combined after each. Mix in lemon juice. Reduce speed to low. Gradually add the flour mixture and mix until just combined. Roll out the dough to 1/4 inch thick, then cut out rounds with a 2-inch cutter.
Bake cookies until golden, about 12 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.

Makes 3/4 cup, enough for about 8 dozen cookies

2 large egg whites
1/2 pound confectioners' sugar

Put egg whites into a medium bowl. Sift confectioners' sugar over egg whites, and stir until smooth.


Spread icing over cooled cookies to make a smooth surface for stamping with food coloring. Let stand until set, 12 to 24 hours.
Make sure the royal icing is dry. Wet a piece of felt with food coloring; ink stamp on felt, blot on paper towel, then press gently on cookie. Let dry for 1 hour.

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