I am trying to push myself in the baking department. I am even trying to do more desserts on Sippity Sup. I have certainly noticed that people like their virtual desserts quite a bit. However, it's no secret that I don't have much of a sweet tooth.

Which isn't to say I don't like sweets every now and again. Because I like this recipe for sugar cookies. I adapted it from Alton Brown. His version is rolled and cut out with cookie cutters. That’s the classic way to go.  But I don’t see the point of all that muss and fuss. Because the main reason cookie cutters were invented was to open the door to cookie decorating.  You know what cookie decorating leads to don't you? That's right way too much sugar, messy food dyes, sticky counters and neat little piles of cookies tied up in pink ribbons? I don’t think so. Not my style.

Because if I want a sugar cookie– I want it soon. So my extra buttery version gets made in advance. The dough is kept in the fridge or freezer ‘til the cookie monster strikes. Then in true slice and bake style I have hot sugar cookies in 9 minutes. Any time, any day…

I did up the salt content in this recipe because I think really good sugar cookies benefit from that bite of salt. I also rolled the edges in turbinado (raw) sugar. ‘Cuz even if I don’t like much decoration, a little bling never hurt no sugar cookie.

Are you ready for a little dessert? This is the final day in my series highlighting recipes from my mother’s collection.

It has been a lot of fun for me, and actually very illuminating too. Because I have had this cookbook my brother put together after my mother passed away for about 15 years, but until this week I had never cooked from it.

The first few years it was in possession I honestly was not that interested in cooking. Then, once the interest in cooking took hold, I would occasionally peek through the book. But those peeks were more like a trip down memory lane than anything else.

But this week I did cook from this book. In fact I cooked 7 times! Each time was like a reintroduction to my mother, because each of the 7 recipes reminded me so much of my mom for all kinds of different reasons.

So I thank you for allowing me this indulgence. I realize it may have been a bit overtly sentimental for your average food blog, but you gotta realize the associations I make with food are strong. So once I got started I just had to take the journey where it led. It’s a good thing a decided beforehand to limit myself to one week of recipes though. Because it might have easily devolved into a whole Julie/Julia scenario– can you imagine what a warped movie that would make?