I think we're all well acquainted with the fact that my oldest sister is the cookie decorator of the family. And the cupcake baker. And the cookie and cupcake froster.
Basically, when it comes to pretty baked goods, she's your girl. (Follow her on IG @kelscookiejar).
So while my cookies will never look as great as hers, I can at least give away the family goods and share the recipe with you.
Here on the farm, we're in full-on chicken mode and are prepping to order our chickens as early as next week.
That's why, this Easter, it seemed like a good idea to contribute some ducks and chicks to the traditional Sunday meal.
You know, to prepare us mentally for having real live ones in our yard in a very short amount of time.
So whether or not you're a master baker, if you own chickens or don't, if you're still in need of dessert for tomorrow's Easter luncheon or you aren't, if you're in the mood for spring or still waiting on summer, or if you can't raise chickens but are pretty good at eating them, try your hand at some ducks and chicks of your own . . . no scrambling, frying or plucking required.
What are you taking to Easter dinner this year?
Sugar Cookie Recipe
3/4 cup butter
3/4 cup sugar
1 tsp. vanilla
2 3/4 c. flour
2 tsp. baking powder
Heat oven to 400. Cream butter and sugar. Beat in eggs and vanilla. Add powder and salt, one cup at a time, until the dough is stiff. Divide into 2 and roll out one half of the dough at a time on a floured surface to 1/4 inch thick. Do not refrigerate the second half. Cut out cookies and place on an ungreased cookie sheet for 6-7 minutes. Cool slightly and remove.
Icing3 egg whites
4 c. powdered sugar
5-6 tablespoons water
Beat for 7-10 minutes until stiff peaks form.