Back to Basic - White Icebox Sugar Cookies

Happy Chinese New Year!

It is celebrations like this reminds me of my root, my origin, and the importance of "basics." As we grow, we seem to master the basic elements fairly quickly, crawl, walk, speak, write, advancing in math, science and literature. Soon we graduate from college with some sort of specialized degree. (Some of us even advanced further to obtain a PhD or becoming a authentic figure in certain fields). Not that often did we look back and appreciate how far we've come in life, to become who we are today, and appreciate the foundation (the basics) that we painstakingly (yet conveniently forget) to acquire through the years.

Through my journey of a yoga retreat this past weekend, I found my way back to nature and reconnected with the most simple and basic inner-self. I wouldn't go as far to say that I have been enlightened. The experience, The Ojai Foundation friends, our hosts, the yoga teacher, friends I met on the trip, altogether created this unique experience, has lighted a path to my inner self. I hope I can continue to unravel this path upon my return and reconnect that integrate with my everyday living.

That's the prelude to my much needed "Back to Basic" course in cookie making. I've taken short-cuts in the past where I went on to some fairly complicated recipes in hope that I would be able to master them with ease. Truth is - as "gifted" a cook as I am, there is no shortcut to skill - practice makes better. I picked up the simplest Icebox Sugar Cookie recipe to sharpen my basic skill. As I progress through the experience, I found myself a lot more patient and less critical. I hope you'll find a culinary skill that you'd like to practice again.

White Icebox Sugar Cookies

Prep: 15 min * Cook: 8 to 10 mins * Other: 3 hrs

Ingredients:

• 1 cup all purpose flour
• 1/4 teaspoon baking sodar
• 1/8 teaspoon salt
• 4 tablespoon butter, softened
• 2/3 cup sugar
• 1 teaspoon vanilla extract
• 1 large egg white
• Cooking spray

Mixing dry ingredients together:

1. Lighty spoon flour into a dry measuring cup, and level with a knife. Don't try to level by hammering the measuring cup on the surface, just simply spoon and level
2. Combine flour, baking soda, and salt together. Set aside

Making the doug:

1. In a electric mixer, beat butter on medium speed until light and fluffy. A common mistake is not knowing how "soft" the butter should be before going in. If the butter doesn't become light after a couple of minutes, you can remove the bowl from the mixer and hold it on top of a bowl of simmering water. You'll notice the butter starting to melt and do not over heat it. Place it back on to the mixer and restart beating. Notice the difference.
2. Add in sugar one spoon at a time. You may need to clear the sides of the bowl as the sugar may get stuck on the sides. Beat until fluffy and well blended
3. Add egg white and vanilla extract. Lower the speed to medium-low and beat until well blended
4. Slowly add in the flour mixture, one spoonful at a time. Once you have pour in all the mixture, turn the speed to "stir" and until well blended.

Forming the dough:

1. Take out wax paper.
2. Pour the dough onto the wax paper and form a 6 inch log
3. Be careful not to create wrinkles on the wax paper as it will affect the outcome of the shape
4. twist the ends of the wax paper securely
5. Freeze for 3 hrs or until firm

Baking:

When you are ready to bake your cookies, take a sharp knife and slice a 1/4 inch width piece.

Pop it into the oven 350 degrees for 8-10 mins.