Ros(i)e Cookies

By Megan Keller The Woman Today

It’s July 15, and I am on my way to the Mesabi Unitarian Universalists Church in Virginia, Minn., to present the Rosie Award to Marlise Reiffel. It’s a beautifully hot and windy day, and three of us are here for the presentation –advertising representative Ali Carlson, video- and photographer Alex Comstock, and me. As I park my car, I see a large group of ladies congregating outside the church. Everyone is dressed so nicely and full of laughter and smiles. Marlise has no idea that we are actually presenting her with her award.

What an honor it was to be able to be there that day! After the presentation was complete, photos and video were done, the group gathered for some cookies and refreshments. Ali and I peered down at this plate of colorful cookies – and we were not going to decline a homemade cookie. These delightful, colorful cookies were so buttery and tasty, they just melted in your mouth. Ali and I went back for seconds, thirds…. maybe fourths! We asked the group who made these delicious bite-sized cookies, and the response was, “This is Claudia Skalko’s recipe. She is a magician!”

We were able to get Claudia’s recipe, from the cookbook “Christmas Gifts from the Kitchen” by Jean Paré, so we could share them with you. It was so fitting that she made rose-shaped cookies for the Rosie Award presentation.

The recipe is for a rolled sugar cookie, but Claudia said to make them into cute flower shapes, “the petals are flattened balls formed on a stick,” but also said there are molds available for beginners.

I must say, this could be a new tradition for our annual Rosie event. This old fashioned recipe is simply timeless and delicious. D

Basic Sugar Cookie

1 cup margarine (or butter), softened

1 cup granulated sugar

2 egg yolks (large)

½ tsp vanilla

2 ½ cups all-purpose flour

½ tsp. salt

Basic Cookie Glaze

¾ cup icing (confectioner’s) sugar

1 Tbsp. milk

2 tsp. margarine (or butter), softened

¼ tsp. vanilla

Liquid (or paste) food coloring (see note)

Directions:

Cream margarine and sugar in a large bowl. Add egg yolks 1 at a time, beating well after each addition. Add vanilla. Beat until smooth.

Combine flour, baking powder and salt in a small bowl. Add to margarine mixture in 2 additions, mixing well after each addition until no dry flour remains. Divide dough in the shape of a ball. Flatten each ball into disc and wrap with plastic. Chill for 1 hour. Discard plastic wrap from 1 disc. Roll out dough between 2 sheets of wax paper about ⅛ inch thickness. Discard the top sheet of wax paper. Cut out shapes with lightly flowered 2 ½ inch cookie cutters. Roll out scraps to cut more shapes. Arrange about 1 inch apart on greased cookie sheets. Bake in a 350 degree oven for 6 to 8 minutes or until edges are golden brown. Let stand on cookie sheets for 5 minutes before removing to wire racks to cook completely. Cool cookie sheets between batches. Repeat with the remaining disc.

For the cookie glaze, beat the first 4 ingredients in a small bowl, adding more icing sugar or milk if necessary until barely pourable consistency.

Add food coloring 1 drop at a time, stirring well after each addition until desired color is reached. Makes about ¾ cup glaze. Spoon onto a paper cone, or use a small resealable plastic bag with a tiny piece snipped off corner. Drizzle glaze over each cookie. Makes 2 dozen cookies.

NOTE: For best results, use paste food coloring to make bolder colors. Use only a few drops of liquid food coloring to make softer colors.

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