My friend and borrowed mom, Karen Sue, started these. It's an incredibly long story, but I'll condense it for you...sorta. She and her younger daughters were hanging out at my teeny-weeny apartment, one Sunday afternoon, waiting for her oldest daughter and I to finish our Christmas cantata practice. They discovered my Pillsbury Complete Book of Baking (it really is), and decided to make the rolled sugar cookies.
Being a bachelorette, I had limited resources and I'm still amazed they came up with the ingredients. Anyway, the only cookie cutter I had at the time was a trout shaped one. Isn't that crazy? But I love to fish, so it didn't seem so odd at the time. They whipped up the sugar cookies and it turned out to be the gold standard of Christmas cookies for us!
When I lived with Yosts, in the summer, occasionally we'd make a batch, because we'd be sitting around talking about them and be struck with an overwhelming desire to eat more. I found a trout cookie cutter for Karen, amazingly enough, and we've always referred to them as Fish Cookies. Everyone sort of gags when we say we'll make Fish Cookies, but when they experience them, they repent.
My decorating crew...
Of course, you can cut other shapes, if you MUST.
Angus started out as a minimalist, with a slap of green frosting. He got better as he went, though.
When he REALLY concentrates, out comes the tongue! He ended up making a snowman cookie that had, in this order: heavy frosting, sugar sprinkles, heavy frosting, red hots (about 18), little swirl of frosting. I'll bet it weighed an easy pound. Took him 10 minutes. AND...yes, I know you want to know...he ATE it. But not in one sitting. It was too much, even for him....
We try not to think about things like this too much when considering whether to eat the finished products or not. Maggie was very artistic and frustrated with the frosting in the decorating tube that didn't perform to her standards...
We had so much fun!
And, because I'm feeling magnanimous and wishing I had a gift for each of you, I'm sharing the recipe! But you must promise me that when you use it, you don't call them sugar cookies. They are Fish Cookies!
Fish Cookies
1 cup sugar
1 cup REAL butter, softened
(Don't EVER think of using margarine in Fish Cookies!)
3 T milk
1 tsp vanilla
1 egg
3 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
In large bowl, combine sugar, butter, milk, vanilla and egg; blend well. Stir in flour, baking powder and salt; mix well. Cover with plastic wrap; refrigerate 1 hour for easier handling.
Heat oven to 400 degrees.
On lightly floured surface, roll out 1/2 of dough at a time to 1/4 inch thickness. (Trust me, it's better this thick!)
Keep remaining dough refrigerated.
Cut with cookie cutters and place 1 inch apart (that's for my step-mom, who is a stickler for detail) on ungreased cookie sheets.
Bake for 5-9 minutes (or until they smell done) and the edges are barely tinted light brown. Immediately remove from cookie sheets and cool.
Makes 5-6 dozen cookies! (or, if you roll 'em thick, 4ish dozen)
Mmmmmmm!
