From the time I was in fifth grade I was responsible to get dinner started for our family each night. I didn’t mind this task, but I didn’t love it either. It wasn’t until my freshman year in high school that I realized I could love being in the kitchen. And it was a home economics class that awakened that enjoyment in me.
I remember Mrs. Foster. She is still one of my favorite teachers. She taught us to make poppy seed chicken, taco salad, and baked Alaska that year. She impressed on us the importance of knowing how to properly carry out the instructions in each recipe. And she unknowingly introduced me to the recipe that helped start my tradition of Christmas baking.
Sugar cookies are a staple on many Christmas cookie lists. There’s a local bakery that makes a chewy-type sugar cookie with granulated sugar as its base. People love those cookies. But when I was growing up, the original local bakery in our town had their own sugar cookies. Their recipe was for the more cake-type sugar cookie that uses powdered sugar as its base. These were a favorite with the kids I grew up with, and I was thrilled to learn how to make them in food class that year.
Perfect for cutting into holiday shapes, this recipe is one I use every year. I don’t always get around to decorating them, but that’s okay. The almond extract in the recipe gives the cookies enough flavor without frosting.
Whether frosted or plain, every time I make these cookies I remember when I first fell in love with baking. And that memory is a special gift I’ll keep forever. I hope you enjoy the recipe and come back next Friday for the chewy sugar cookie recipe!