Today I rested because well, I can.
And because I keep ending up like this after I workout.
I'm not sure why I feel so wiped out. Probably because someone needs to bring me a pillow. Seriously.
Maybe my body needs some more rest or the inconsistent training is throwing me off. It could be this little cold I'm fighting too.
Who knows, but I thought a rest day couldn't hurt my off season, no training plan schedule.
Training to be sugar coated must take a lot more energy than I thought.
One things for sure, this sugar cookie recipe will not drain any extra energy.
This recipe was on the back of some cookie cutters I bought way back when Todd and I got married. 13 years ago!
I have used it ever since. I have tried different recipes and I have some favorites but I always go back to this one.
Its super simple and fast since the dough doesn't need to chill before rolling. The dough is so easy to work with that the kids can do it. And yesterday they did.
We decorated these with a basic butter cream, substituting the vanilla extract with almond (yummm) and sprinkles. You can use a simple icing or whatever you prefer. This cookie is soft and tender as a proper sugar cookie should be.
1 cup butter
1 cup sugar
1 large egg
1 teaspoon vanilla
2 teaspoons baking powder
3 cups flour
Preheat oven to 400 degrees. In a large bowl, cream button and sugar with an electric mixer until light and fluffy. Beat in egg and vanilla. Mix baking powder and flour; add one cup at a time, mixing after each addition. Do not chill dough. Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 inches in diameter and 1/4 in. thick. Dip cutters in flour before each use.
Bake cookies on an ungreased cookie sheet on top rack of oven for 6-67 minutes or until cookies are lightly browned.
Makes 20-24 average size cookies.
The recipe says you can add a bit of water if the dough is too stiff. I have never had to do that.
Dough can be tinted with icing color. Add small amounts until desired color is reached.