Old Fashioned Sugar Cookies

And an Oscar-Night dessert...

The cookies themselves weren't that great, to be honest. They had a strong aftertaste of baking soda, they puffed up quite a bit (as a result of so much baking soda), they were more cake-y than cookie-y and they weren't as sweet as I had hoped.
BUT I had loads left over from when I packed them on our school trip to Kerala (no surprise) and I used them to make a wonderful Oscar-Night dessert! 
Place the cookies in a big, flat dish and crush them with a pestle or something similar. Cover the cookies with a layer of sliced pineapple. Whip up some plain yoghurt with some {good| jam and cover the pineapple with a nice layer of that. Finally sprinkle some brown sugar over it all and let it chill in the fridge for a few hours.
It was so good! I had 4 helpings... :I
Even the cookie base tasted amazing (no more baking soda taste) because it absorbed so much of the flavour above it. 
It's worth it to make these weird cookies just so you can make this dessert!

Old Fashioned Sugar Cookies
(Unfortunately I can't find where the recipe is from, but it's not mine)


I've put up the recipe as I have it. You can try reducing the baking soda if you want different cookies. And it certainly didn't made 6 dozen cookies...

• 1 1/2 cups - granulated sugar
• 2/3 cup - butter (or shortening - half of each is recommended)
• 2 whole eggs
• 2 Tbsp - 2% milk
• 1 tsp. - vanilla extract
• 3 1/4 cups - white flour
• 2 1/2 tsp - baking powder
• 1/2 tsp - salt

In a large bowl, cream butter and sugar. Add eggs, extract, and milk and blend together.

In a medium bowl, mix dry ingredients with a wire wisk. Add dry ingredients to wet ingredients in large bowl.
Mix with mixer until well combined.

With hands, shape dough into a ball. Wrap with plastic wrap and refridgerate for 2-3 hours.

Preheat oven to 400 degrees F. 

Lightly grease cookie sheets. Roll half or 1/3 of the dough at a time. Keep the rest in the fridge. 

For crispier cookies, roll the dough thin. For soft cookies, roll dough to 1/8-1/4 inch thick. 

Flour cookie cutter and cut shapes. Re-roll trimmings and reshape. Place 1/2 inch apart on the cookie sheet and bake for 8 min or until light brown. Let cool then decorate!

Makes 6 dozen (depending on the size of your cookie cutters)