Wednesday, June 18, 2008

Giant Sugar Cookie

My Mimi turned 90 years old yesterday and to celebrate with her friends and family we decided to make a giant decorated cookie. We thought it would be less messy than a cake, and we did not know how many would be attending her party because formal invitations were not sent out. The party went very well and my Mimi had a happy day.
This recipe is actually the base for a cookie pizza. You know the ones with the cream cheese frosting or dip with the fruit arranged in a circle on top. The cookie was crisp and buttery rather than soft and chewy. The recipe was very easy and a lot of fun to make something giant. I simply made a quick buttercream frosting and added hot pink food coloring for my icing. I lined my pan with a buttered parchment circle cut smaller than the pan for easy transfer. When the cookie came out of the oven I used a plastic knife to cut the edge off for a neat appearance. Final step was just some standard piping on top to finish. Not bad for a lefty with poor handwriting.

Giant Sugar Cookie
1 cup butter, softened
1 cup powdered sugar
1 cup sugar
2 eggs
1 cup vegetable oil
1 1/2 teaspoon vanilla extract
4 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
In mixing bowl, cream together butter, sugars, eggs, oil and extract. Blend together. In separate large bowl, add flour, baking soda, cream of tartar, and salt. Add to creamed mixture and blend together. Spread dough into a greased pizza pan (16 inch). Bake at 375 degrees for about 17 minutes. (Ovens will vary; keep a close eye on it after 12 minutes.) Cool cookie and decorate as desired.

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