Please don’t adjust your screen, the color is for real.
Oh no. My plan was much more simple than that.
I planned to make an adult-version of a Purple Cow.
Do you know what that is?
Because I can totally understand how you’d be udderly confused.
You see, this weekend was the Evergreen State Fair in Monroe. And, in these parts, the Purple Cow is a staple at the fair. I don’t know their secret recipe, but it contains grape juice and milk (yes, for real), and believe it or not, it’s gorgeous in color and delicious. But mostly a favorite for the kids.
So, in honor of the launch of the fair – I thought – why not a big-boy-adult-sized version of an old classic favorite?
In comes the internet…sure enough, there were a few recipes for a Purple Cow Cocktail. Who knew?
So I tried them.
As it turns out – they were horrible.
Which is exactly how I got to the purple sugar cookies.
You see…I was trying to make purple colored sugar to rim the glasses of my Purple Cow Cocktail, so I could make a Crazy Mad Purple Cow Cocktail with a wicked kick. (Did you know cows can kick backward, forward and sideways? Now, that’s what I call a wicked kick.) But dang! I poured in wayyyy to much blue and not nearly enough red. The next thing I knew…I had a super–duper-dark black-blue sugar. Agh!!! So, I tried to fix it. With a ton more sugar and 8,000 gallons of red food coloring. Oh, and neon pink and neon turquoise too.
Until I had 3 cups worth of crazy cow kuh-luh in shu-ghar. Grrr…
Which, I wasn’t willing to waste.
And now you know how I came up with the Purple Sugar Cookie.
p.s. they may look funky, but they were delicious. I didn’t decorate them because I wanted to show you the color!!!
- 1½ cups butter, softened
- 2 cups white sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- In a large mixing bowl on medium speed, cream together butter and sugar until smooth. Add eggs (one at a time) and vanilla until thoroughly mixed. Add flour (one cup at a time), then add baking powder and salt.
- Cover, and chill dough for at least one hour (or overnight).
- Preheat oven to 400 degrees F.
- Roll out dough onto a floured surface, ¼ to ½ inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on parchment lined cookie sheets.
- Bake 6 to 8 minutes in preheated oven. Cool completely.
Recipe adapted from The Best Rolled Sugar Cookie.