Cookies come in all shapes and sizes. From easy to difficult, plain to elaborate, quick or time consuming – cookies can and do fill a void easily when it comes to comfort food. Sugar cookies are easy fill-ins after the holidays and can relate to any Saint of the Month or Feastday by changing the shape to suit the theme. Food and faith can help everyone remember the dedication and sacrifices of those individuals honored with Sainthood by the Roman Catholic Church.
The Poor Handmaids of Jesus Christ have eight patron saints for their congregation. Elizabeth of Hungary, born a princess, is one of the eight patron saints dedicated to the many ministries of the PHJCs.
Saint Elizabeth is the patron saint of bakers, hospitals, the homeless, nursing services and those falsely accused among other things. Once while carrying bread to the poor, her husband asked her to reveal what she was carrying. When she opened her cloak, the loaves of bread miraculously changed into roses and tumbled to the ground. A simple rose shaped cookie is an appropriate shape to bake and decorate in honor of Saint Elizabeth. These can be easily decorated or iced once the cookies are completely cooled.
Ingredients:
3 1⁄2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 sticks (one cup) unsalted butter at room temperature
1 cup sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 teaspoon lemon extract
1⁄4 cup whole milk
Directions:
Preheat oven to 400 degrees. Line baking sheets with parchment paper.
Sift together the flour, baking powder, and salt. In a separate bowl, using an electric mixer, whip together the butter and sugar until smooth and creamy. Stir in eggs, vanilla, and lemon extract. Gradually add the flour mixture until well combined. Add the milk until the dough holds together.
Sprinkle the work surface with flour. Divide the dough in half. Roll the dough out to 1⁄4 inch thickness. Using a rose shaped cookie cutter or one of your own making, cut out the shapes and place on the parchment lined baking sheet. Leave a space between each cookie for expansion during baking.
Bake for 10 to 12 minutes or until the edges turn golden brown. Cool on wire racks. When thoroughly cooled, decorate as desired.
