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I’m from Wisconsin. I’m a Packer fan. So to say that I was a little bummed during the Super Bowl would be an accurate statement. Not an understatement, just an accurate statement. I mean, I like football and all, but when I’m watching I’m really just checking out their butts in those shiny tight pants. Another person who’s probably feeling a little sad about not making it to the Super Bowl is Tim Tebow. So in honor of him I decided to make my Good Enough for Jesus Tim Tebow Sugar Cookies. They’re the perfect balance of crisp brown edges and soft chewy centers. I dip them in a mixture of white sugar and a sprinkle of cinnamon, creating slight Snickerdoodle undertones. Actually, Snickerdoodle Undertones would be a good stripper stage name for one of those Toddlers in Tiaras, wouldn’t it?

I used my stand mixer this time! Beat butter, white sugar and brown sugar on medium speed until fluffy. Add egg and vanilla; beat at medium speed until combined, about 30 seconds. Add dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down bowl as needed.

Oh yeah, that’s right…I used my stand mixer this time. Boo-urns. This is why I like my electric hand mixer. If there is dough on the blades I just crank the sucker to high and the dough spins off. I tried it with the stand mixer and the result was not quite the same.

This is the finished dough. It’s a little sticky, but that’s ok.  I should have something funny to say here, but it’s late and I have a head cold, so make up your own joke.

Place sugar for rolling in shallow bowl. Fill medium bowl halfway with cold tap water. Dip hands in water and shake off excess (this will prevent dough from sticking to your hands and ensure that sugar sticks to dough). Roll heaping tablespoon dough into 1 1/2-inch ball between moistened palms; roll ball in sugar, then place on prepared baking sheet. Repeat with remaining dough, moistening hands after forming each ball and spacing balls about 2 inches apart on the baking sheet.

I think at this point Madonna’s geriatric (seriously, could she have moved any slower?) half-time show was starting, so I took a break to check it out. Anyone else notice that Cee Lo was apparently born without a neck? The guy bouncing up and down on what looked to be the timing belt from a ’76 Camaro was pretty cool though.

This photo was not edited. His neck is, in fact, missing.


Using butter wrapper, butter bottom of drinking glass; dip bottom of glass in remaining sugar and flatten dough balls with bottom of glass until dough is about 3/4 inch thick.

Bake until cookies are golden brown around edges and just set and very lightly colored in center, 15 to 18 minutes. I think mine were only in for 13 minutes, so watch them carefully. They say you can bake two sheets at once but I did one at a time. Perhaps that’s why mine only took 13 minutes.

God saw all that He had made, and it was very good. Or something like that.

Good Enough for Jesus Sugar Cookies
Adapted from Cook’s Illustrated
Makes about 2 dozen cookies

  • 2 cups unbleached all-purpose flour (10 ounces), preferably Pillsbury or Gold Medal
  • ½ teaspoon baking powder
  • ¼ teaspoon table salt
  • 16 tablespoons unsalted butter (2 sticks), softened but still firm (60 to 65 degrees)
  • 1 cup granulated sugar (7 ounces)
  • ½ cup granulated sugar (3 1/2 ounces), for rolling dough
  • 1 tablespoon light brown sugar
  • 1 large egg
  • 1 ½ teaspoons vanilla extract
  • A dash of cinnamon to add to sugar for rolling

Instructions

1. Adjust oven racks to upper- and lower-middle positions; heat oven to 375 degrees. Line two large baking sheets with parchment paper. Whisk flour, baking powder, and salt in medium bowl; set aside.

2. In standing mixer fitted with paddle attachment or with hand mixer, beat butter, 1 cup granulated sugar, and brown sugar at medium speed until light and fluffy, about 3 minutes, scraping down sides of bowl with rubber spatula as needed. Add egg and vanilla; beat at medium speed until combined, about 30 seconds. Add dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down bowl as needed.

3. Place sugar for rolling in shallow bowl. Fill medium bowl halfway with cold tap water. Dip hands in water and shake off excess (this will prevent dough from sticking to your hands and ensure that sugar sticks to dough). Roll heaping tablespoon dough into 1 1/2-inch ball between moistened palms; roll ball in sugar, then place on prepared baking sheet. Repeat with remaining dough, moistening hands after forming each ball and spacing balls about 2 inches apart on baking sheet (you should be able to fit 12 cookies on each sheet). Using butter wrapper, butter bottom of drinking glass; dip bottom of glass in remaining sugar and flatten dough balls with bottom of glass until dough is about 3/4 inch thick.

4. Bake until cookies are golden brown around edges and just set and very lightly colored in center, 15 to 18 minutes, reversing position of cookie sheets from front to back and top to bottom halfway through baking time. Cool cookies on baking sheet about 3 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.

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