For Grace – September 16, 2013

Every year this day seems to get harder and harder, but this year is different. For the first time in 12 years, even though its hard, I have something special to celebrate today…

My grandmother, Grace, was one of the most important and influential people in my life. She was like a second mother to me. She instilled the true meaning of Family in our lives and loved us unconditionally. My love of baking stemmed from being in the kitchen with her, and even though she was gone, she inspired me to become a chef.

Like I said, we have something to celebrate on this painful day – Mr. Love & Confections and I are expecting our first child, a little Girl! We are so excited to become parents. Years ago, while talking with my Grandmother, I happened to discuss baby names with her if she had been fortunate enough to have had another girl. She told me the name she liked and I thought it was a pretty name that would be good if I ever had a daughter.

It came time for Mr.L&C and I to think about baby names. The name my Grandmother liked was one of my top choices, but it just didn’t feel right. We looked through baby name books and went back and forth on options, but didn’t find anything we truly liked. Nothing seemed to fit, but then I suggested we name her after my Grandmother. Mr. L&C and I agreed, and so we had a name for our baby girl… Grace which means “God’s favor; blessing”!

It’s unbelievable how much I love little Grace already, and haven’t even met her yet. I’m sure my Grandmother would love her just as much if she were here to meet her namesake. I know she is watching over us and keeping an eye on our baby girl.

Grace’s Sugar Cookies
a Family Recipe adapted from Pillsbury

Ingredients:
 – 3 cups All Purpose Flour
 – 1 & 1/2 teaspoon Baking Powder
 – 1/2 teaspoon Salt
 – 1 cup granulated Sugar
 – 1 cup unsalted Butter, room temperature
 – 1 Egg
 – 3 tablespoons Heavy Whipping Cream
 – 1 teaspoon Vanilla Extract

Directions:
 – Sift Flour, Baking Powder, Salt and Sugar into a large mixing bowl. Cut in Butter using a pastry blender.
 – In a small bowl or measuring cup, put Egg, Cream and Vanilla and beat slightly to break up the egg.
 – Pour egg mixture into the flour/butter mixture and combine with a spoon, or by hand, until it forms a cohesive ball of dough.
 – Wrap the dough in plastic wrap and refrigerate for a minimum of 4 hours. If not using the same day, the dough can stay in the refrigerator overnight, or you can securely wrap it and place in a ziploc bag and store in the freezer for up to 2 weeks. Thaw overnight in refrigerator or a few hours on the counter.
 – When ready to make cookies, heat oven to 400F, roll out to 1/2 inch thick, cut out shapes with cookie cutters and place on an ungreased baking sheet.
 – Bake for 5-8 minutes or until just golden brown around the edges. Cool on cookie sheet for 5 minutes, then transfer to cooking rack and cool completely before icing.

Royal Icing & Flooded Icing
adapted from Bake at 350

Bridget shares her recipe and step-by-step pictures. Head on over to her Blog for the recipe and to learn how to make royal and flooded icing.

Until next time,
LOVE & CONFECTIONS!