The Bakery Tour That Wasn’t
It was a cold winter day but we wanted an adventure. My daughter found four bakeries and mapped our route.
Eric packed up the baby and off we went.
Bakery one was closed. We drove by the second bakery and my daughter said, “Uh oh, we’re not going there.” They had been to this shop once, after going to a matinee. “The cases were almost empty,” she said. “Our only choice was a cookie priced at $17.99 per pound.”
Bakery three was closed also.
Okay, it was a Monday, when many bakeries are closed. And it was President’s Day, a holiday when many folks are off from work. But these were neighborhood shops. If people were off from work then they would be around to patronize their local businesses.
But I was certain that the last bakery would be open since I had checked their website that morning for business hours.
Nope. Closed, too.
What a disappointment.
So we went home, mixed a sugar cookie dough
and rolled out our own cookies.
Sorry, Boston bakeries. We’ll be back!
Rolled Sugar Cookies
yield: 3-4 dozen
1 cup butter
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 350 degrees and prepare cookie sheets with silicone sheet or parchment paper.
1. Cream the butter with the sugar and then add the extracts.
2. Mix in the flour, baking powder and salt until thoroughly combined. This will be a very stiff dough.
3. Roll out and cut into desired shapes or drop by small spoonfuls onto cookie sheets and press down with bottom of glass.
4. Bake for 12-14 minutes, until the edges are a golden brown.