Margie Davis Fields putting the special touches on the 35 year old sugar cookie recipe.
Recipes that are passed down from generation to generation are truly special. Margie Davis Fields is a home cook that really embraces nostalgia, family, and the simpler times. Don't be fooled, she has a very sophisticated pallet and can create some of the most delicious bites.
Fields' love of cooking/baking came from her mom, Roxie Davis who was a 'true' home cook in every sense of the word. Davis could whip together some of the most flavorful food in her little country kitchen on her antique black and white stove. The aroma and the savory bites could make a 'top chef' take notice. Much of Fields skills and techniques came from holiday cooking with Davis in that little country kitchen with the checkered floor and oak cabinets. Some of her recipes are original recipes from Davis, others are enhanced versions, and some are Fields' original recipes.
The torch is being passed from Davis, to Fields, and now to her granddaughter Gracie. It's that joy of cooking that any grandmother would love to pass down to their grandkids. Fields is my mom's sister and I love her to no-end. I really appreciate her sharing this recipe with me and the readers of WKY Community Living.
Fields said, "Best sugar cookies ever! I promise".
Sugar Cookie dough
1 cup unsalted butter, softened
1 cup sugar
1 tsp. vanilla
1/2 tsp. almond extract
2 tsp. baking powder
1/2 tsp. salt
3 cups All-purpose flour
Two kinds of frosting:
1/2 cup soft butter
3 - 3 1/2 cups powdered sugar
1 tsp. vanilla
2 - 4 Tbs. heavy cream
4 cups sifted powdered sugar
2 Tbs. meringue powder
1/4 almond abstract
5 Tbs. water
Directions for the Sugar Cookie:
Cream the unsalted butter and the sugar. Add the vanilla, almond abstract and egg. In a separate bowl, mix the baking powder, salt and flour. Next, add the flour mixture to the butter mixture (small amounts at a time). The dough will get stiff. Wet your hands a bit to divide dough into batches on floured surface. Roll out and cut cookies about 1/4 inch thick. Bake in preheated 350 oven for 6-8 mins until edges are barely golden. Cool before moving to decorate!
Directions for the Buttercream frosting:
To the soft butter, add the powdered sugar 1/2 cup at a time. After all the sugar is incorporated, add the vanilla and heavy cream. Consistency is important here. The idea is to be able to spread onto the sugar cookie (not too stiff but not too soft). You may need to adjust your portions, possibly less milk or more powdered sugar. Color can be added to the buttercream. After applying the frosting add sprinkles.
Directions for Royal Icing:
Mix together the powdered sugar, meringue powder, almond, and water. More water may be added if it needs thinning out. Use this frosting to outline the cookies, spread over the entire cookie, it's very flexible. Add your sprinkles and let sit to harden.