Conscientious preparation is just as important as ingredient quality and content in cookie making. You can’t just rush through the process. You must mix and blend properly, then cook them exactly the right length of time to achieve delectable texture and taste.
I don’t mean to blow my own horn, but I am an award winning cookie baker. My chocolate chip cookies won first place in the Mendon City Pioneer Day Bake-off.
That might sound like small potatoes, but one of the judges was a professional chef who used to cook for the Pope! He said eating my cookies was a religious experience (or something like that).
My personal favorite, however, is my sugar cookie. The sugar cookie is all about just the right thickness, baked the exact length of time then topped with the perfect ratio of powdered sugar, shortening, flavoring and milk to make frosting, spread thick but not slathered. Sprinkles added for decor and subtle crunch amid the succulent softness.
I think my sugar cookies are the real reason my husband married me.
Good cookies are powerful. I baked my way to a passing grade in Physics 120 in college by trading cookies for tutoring from an engineering major who lived next door.
An old friend of ours who had moved to Texas years before called one day out of the blue to get my sugar cookie secrets because his wife had made some and they didn’t measure up to the ones he remembered eating when we had palled around as newly-wed couples. (They’re still together, but it was touch and go for a while after that.)
Anyway, I tout my cookie resume because my cookie crown was recently tarnished.
I had made my perfected rendition of sugar cookies for my family. While everyone else was petitioning for my sainthood, I noticed that my usually sugar-addict son was casually picking at his cookie. Then he said he wasn’t very hungry and offered his cookie to his dad.
I asked, “What wrong? You’re usually the first one to tank down a treat.”
“I know. These cookies are OK. I just wish you’d get the store’s recipe.”