Things Inside my Husband’s College Apartment
- Two extremely overworked, stressed out mechanical engineering majors.
- A life sized tiki-bar fashioned out of empty Miller High Life boxes (for decorative purposes only – not suitable for actual beer slinging).
- A bulletin board displaying a large collection of discrete snapshots of various mullet sightings.
- A George Forman Grill that never (and I mean NEVER) got cleaned.
- A handmade dining table featuring an empty keg as a pedestal.
- A giant Dale Jr. banner
- Mason jars from which we drank everything from water to beer to cheap champagne.
- An industrial size can of nacho cheese sauce good on everything from pizza to hot dogs.
- Hundreds of illegally downloaded Johnny Cash and Waylon Jennings songs.
- A beer making operation of questionable safety, including a rusty wire coat hanger for stirring.
- More can koozies than a person could possibly need in seventeen lifetimes.
- An overflowing trashcan in the bathroom.
- A few extra items belonging to a certain someone’s girlfriend who was over all the time. 😉
- The Ultimate Desk.
- Every possible variety of generic crackers. (I still don’t really understand that one. How many open boxes of crackers does one need?)
- An ever-changing rotation of those big, soft, store bought sugar cookies with the icing and sprinkles that got all dressed up for the seasons/holidays.
Thank goodness, most of these items have been retired. Except for those ME majors…we keep them around. 😉 And we may have most of those koozies in a box in our basement. The Ode to Mullets and processed cheese product got left behind and I think most of that moonshine beer got either A) pawned off on other students who would drink just about anything, or B) poured down the drain on move out day.
We’re definitely at the point in our lives now where we look back on our college days and wonder how in the world we lived that way. I mean, I’m surprised the toxic scum on that George Forman didn’t straight up kill Eric and his roommate and I’m pretty sure there were a couple months there where I ate nothing but mini corn dogs and Cinnamon Toast Crunch.
A few things from college life, though, are kind of endearing – like those colorful sugar cookies. It’s Halloween! It’s Valentine’s Day! It’s St. Paddy’s Day! Everyday’s a party with those cookies! But why by buy them when you can make them? And make them taste BETTER than their store bought counterpart?
These soft sugar cookies embody all the things you love about the grocery store variety with none of the things you don’t. They are soft, rich and slightly cakey and slathered with a thick, sweet, buttery icing that’s just comfort food to the max. The dough is a snap to whip up and since there’s no rolling, cutting or piping icing, it makes for a pretty quick little project. If you want to feel like a (college) kid again, make these soon. Promise you won’t regret it the way you used to regret those 2 a.m. burrito runs.
For the cookies:
- 4½ cups all-purpose flour
- 4½ tsp. baking powder
- ¾ tsp. salt
- 1½ cups (3 sticks) butter, at room temperature
- 1½ cups sugar
- 3 large eggs
- 5 tsp. vanilla extract
For the frosting:
- 5 cups confectioners’ sugar, sifted
- 1/3 cup (5 1/3 tbsp.) unsalted butter, melted
- 1 tbsp. vanilla extract
- 7-8 tbsp. milk (plus more, as needed)
- Food coloring (optional)
- Sprinkles (optional)
- In a medium bowl whisk together flour, baking powder and salt and set aside. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition to combine and scraping down the bowl as needed. Beat in the vanilla. With the mixer on low speed, add in the dry ingredients mixing just until incorporated and evenly mixed. Cover the dough and chill the dough for 1 hour.
- To make the cookies, preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats. Scoop a scant quarter cup of dough and roll into a ball. Flatten the ball slightly and place on the prepared baking sheet, spacing the cookies at least 2-3 inches apart. Bake about 10-12 minutes or just until set. (Do not overbake. The edges should be just barely browned.) Let cool on the baking sheet for several minutes. Transfer to a wire rack to cool completely.
- To make the frosting, combine the confectioners’ sugar melted butter, vanilla and milk in a medium bowl and whisk until combined. Add additional milk as necessary, 1 teaspoon at a time, until you reach your desired consistency. Tint with food coloring if desired. Use an offset spatula or spoon to frost the cooled cookies. (If the frosting begins to thicken as you decorate, just continue to whisk in small amounts of milk to keep it workable.) Top with sprinkles if desired. Store in an airtight container. Makes about 2 dozen large cookies.