(Martha Stewart’s) Old-Fashioned Sugar Cookies
I admire Martha Stewart. Who knows what any public persona is “really like,” and if you don’t have to ever interact with them, why would you care? Martha takes the traditional role of homemaker and pimps the crap out of it, rendering quaint the idea that the duck you spent all day cooking or your perfect rose bush is for the satisfaction and gratification of anyone besides yourself. When made a special example of after being caught lying about insider trading, Martha took the high road, not only did her time but also rocked OT to the max, and dared to reemerge immediately, giving a big middle finger to the Man. Incidentally, her cookie recipes are superb, and the 2005 Holiday Cookies Magazine is among my most used references. This is how I make her sugar cookies; she uses the mixer for work that should be done by hand, but we’re all doing the best we can.
3 C flour
1 tsp baking soda
1/4 tsp salt
1 3/4 C sugar
1/4 C light-brown sugar
1 tbsp finely grated lemon zest
1 tbsp fresh lemon juice
1 C butter, softened
2 large eggs
Set the oven to 350. Sift the flour, baking soda and salt into a medium bowl. In a large bowl, cream together the butter and sugar until fluffy. Then add the brown sugar and mash it in until everything’s the same color. Stir in the eggs, lemon zest and juice, and beat by hand until the eggs are completely incorporated. Add the flour mixture and stir it as well as you can, then get in there with your hands and knead the dough together until there’s no more loose flour in the bowl.
Roll the dough into 2″ balls; these are big cookies. Flatten them out slightly on a cookie sheet and sprinkle generously with sanding sugar. Bake the cookies for 15 minutes, rotating the sheet half-way through. The cookies will be raised a bit in the center when you take them out of the oven, but they’ll flatten as they cool on the sheet. After five minutes, transfer the cookies to a wire rack to finish cooling.