This month's Improv Challenge ingredients were fish and chips. Some sort of fish cracker or Swedish fish came to mind as possible starting points, but noting really popped for me. So I admit that my interpretation of the ingredients is liberal, but Mimi Jr. needed to make some sugar cookies for someone, and that is how my fish and chips entry came to be. I used my usual sugar cookie dough, added mini chocolate chips, and dug out a few fish cookie cutters and we had a fun afternoon of fish and chips.
While the recipe itself is not exactly new, this is the first time I have added chocolate chips, and really, any excuse to spend a day decorating cookies is good enough for me. I always like to make new shapes of cookies, practice mixing new and different colors of icing, and trying new techniques for decorating. While we do love fish, and we do love chips, I think cookies win out every time and I'm glad the Improv Challenge gave me a chance to try out some fun new cookies!
Sugar Cookies
3 c all-purpose flour
2 tsp baking powder
1 c sugar
2 sticks butter
1 egg
1/2 tsp pure vanilla extract
1/2 tsp pure almond extract
½ tsp salt
1 cup mini chocolate chips
Preheat oven to 350.
Combine the flour and baking powder, set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.
Roll onto a floured surface and cut into shapes. Place on parchment lined baking sheets and bake for 10-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack.
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