I love making birthday cakes for other people but I LOVE making birthday cakes for my daughter. I love it even when my original plan fails miserably the day before (edible balloons are harder than I imagined), even when I don't have birthday candles (chanukah candles are a great substitution), and even when I decide to serve a super crumbly cheese to two-year olds the day after I clean the house (thank goodness for my vacuum).
I learned a handful of other things at Rozlyn's two-year birthday party:
Others believe I have the skill to hand carve wooden letters. I should take ownership of this and not let them know that Michael's also has a knack for selling said letters...for $9.99.
The level of skill that it actually takes to make sugar cookies that say "happy birthday" is indirectly correlated to how much skill other people think it takes.
Baking cookies directly on a cookie sheet without parchment paper or a silpat takes a major leap of faith...or this awesome pan from NordicWare. No, honestly, try it if only so that you can photograph a cookie on the beautiful herringbone pattern.
And lastly, everyone loves almond cake, even babies.
Sugar Cookies
2 1/2 cups all purpose flour
1/2 tsp salt
12 tbsp (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
1 egg
1/2 tsp vanilla extract
Make the cookies: Preheat oven to 350°. Sift together the flour and salt in a small bowl. Set aside.
In the bowl of an electric mixer fitted with the beater, beat the butter on high speed until creamy, about 2 minutes. Reduce the speed to medium, slowly add the sugar and beat until light and fluffy, about 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the egg and vanilla and beat for 1 minute.
Add half of the flour mixture to the butter mixture. Beat on low speed until most of the flour has been absorbed, about 1 minute. Add the remaining flour and continue beating until all of the flour has been absorbed and the dough starts to pull away from the sides of the bowl, 2 to 3 minutes.
Turn the dough out onto a work surface and divide into 2 equal balls. Shape each into a disk and wrap separately in plastic wrap. Refrigerate for at least 2 hours or up to 2 days.
Remove the dough from the refrigerator and let stand for 10 minutes. On a lightly floured surface, roll out the dough 3/16 to 1/4 inch thick. Use cookie cutter to cut out desired shapes. Refrigerate the cookies until firm, 20-30 minutes, before baking.
Bake the cookies until golden brown around the edges: 11-13 minutes, depending on size.
