Pokemon Club, or Why Adam’s Mom is My Hero
One Sunday a month, Tuxedo Boy goes to Pokemon Club–a gathering of Pokemon-minded second graders at the home of a true saint, Adam’s Mom. As many as ten kids show up for this two hour event, which includes card swapping, Game Boy playing, movie viewing, and bonding. I bow down in awe to Adam’s Mom, a woman of iron will and immense hospitality. You are a goddess, Adam’s Mom.
My very small contribution to this festivity (besides Tuxedo Boy, natch) is snacks. It’s the least I can do. (No. Really. It’s the least I can do. And I’m doin’ it. )
We’ve done homemade Oreos, brownies, pink lemonade cupcakes, and now, this spectacular and delicious Giant Sugar Cookie recipe from last April’s Everyday Food. I know, I know. You don’t keep old issues of magazines around to read in the bathtub, because you’re not pitiful like me. But–and this ought to sting–I’ve got these incredibly delicious cookies to show for my slovenly habits, and you don’t.
You’re not eating tender, just slightly chewy, vanilla and buttery cookies right now, are you? You’re not enjoying the sweet crunchy sugary crust, the toothsomely melting crumbs, the lingering aroma of vanilla on your palate . . . not to mention the two-fisted size of the thing–the over-the-top giganticity which makes it more delicious, because there’s just a little too much of it to handle.
But you easily could be.
Giant Sugar Cookies Which Honor Adam’s Mom (by way of the Divine Martha)
Preheat oven to 350 F.
2 cups unbleached flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 stick (8 tablespoons) softened butter
1 1/2 cups sugar
1 large egg
1 teaspoon vanilla
1/4 cup sour cream
Mix dry ingredients together in a bowl and set aside.
In a mixer, cream the butter and sugar until light and fluffy. Add the egg and vanilla and beat thoroughly. Add half the flour mixture and the sour cream, and stir on low. Add the remaining flour and stir just until combined.
Using a regular ice cream scoop, drop mounds of dough 3-4 inches apart on a Silpatted or parchmented cookie sheet. Flatten slightly with your hand and sprinkle with sugar. Bake until edges are browned and tops are glazed and firmish, about 20 minutes. Cool cookies on a rack.