10th Day of Christmas

"On the 10th day of Christmas, my true love gave to me...10 lords a-leaping, 11 pipers piping, 12 drummers drumming... and a partridge in a pear tree"
This 10th day of Christmas, I am giving you sugar cookies. I was inspired by this:

Via New York Times illustrator, Christophe Niemann. <<<<(click on it, it's hilarious)

I recently acquired a cat from one of my co-workers & although she hasn't scratched up any furniture, she scratches up the door frames in every. Single. Room. And it drives me up the wall. I foresee some wrath, but I'd never hurt my kitty. She's adorable (even while using the door frame as a scratching post).
This is Tchibo (pronounced Chee-Bo)

Back to the 10 lords a-leaping cookies!

Sugar cookies are like the rice of the confectionery world. You can fix it in different shapes (circles, squares, boots, etc), add colors, decorations, candies, and the list could go on!

I made some sugar cookies and added leftover white chocolate chips from yesterday.

I also added some color to make some red elf boots (to be decorated at a later time).

Sugar cookies Makes 18 cookies
adapted from Alton Brown, Good Eats

1 1/2 cups all-purpose flour
1/3 teaspoon baking powder
pinch of salt
1/2 cup unsalted butter, softened (1/2 stick)
1/2 cup Dixie Crystals Extra Fine Granulated Sugar
1 egg, beaten
1/2 tablespoon milk
Powdered sugar, for rolling out dough

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl and cream together until light in color. Add egg and milk and beat to combine. Gradually add flour mixture to bowl, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in plastic wrap or airtight container, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shapes, place at least 1-inch apart on a greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack.

To make colored sugar cookies, add 1 Tbsp cocoa powder with the flour, baking soda, and salt and add 1 oz. liquid food coloring (or equivalent gel food coloring) with the egg and milk.

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About the author

Nikki Miller-Ka

Nikki Miller-Ka

Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.

Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.

Leave a reply

  1. Hi back to you, Nik! It's been a while. Your blog is looking great! Yummy cookies too.

  2. Hilarious! My cat incurs wrath all the time, although we never follow through with any of our threats.

  3. Thank you for visitingmy site and your nice comment.
    We had a rough year with my daughter in and out of hospital, so no cookies were baked in this house, luckily for me my mom is still around and loves baking.


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