This morning I needed to make about six dozen cookies for Easter for the kids at church. I always dream big when I sign up for volunteer stuff, so I assumed I’d be making darling egg-shaped sugar cookies decorated with pastel frosting and cute Easter sprinkles. Then, this morning, when the moment of action was upon me, I had a lot less gumption.
As it mixed, my heart sank at the thought of rolling it all out. I can never quite get the thickness consistent, and I end up with some thin cookies that burn on the same cookie sheet with thick ones aren’t done yet. Then a stroke of genius hit me. I had Brach’s Star-Kisses in my freezer. I could roll the sugar cookie dough like that peanut butter blossom dough–in balls and rolled in granulated sugar–and then bake it and squish a chocolate on the top of each one.
It took 1/3 of the time and the cookies were all done (not frosted!) and in the waxed papered layers in the freezer within an hour. I felt like the queen of all baking brilliance. Uh, except I tasted one. A hint lardy since I was out of shortening and had to substitute lard. Oh well. It’s for the kids. Their senstivities will be dulled by the Smarties and chocolate bunnies and Spree and Skittles and Sixlets and they won’t notice. It’s kind of like our boyfriends in college used to say: “They’re good enough for the girls we date.”
Chocolate Kissed Sugar Cookies
