Looking fabulous in their Aprons in Suzani, three generations of Bradley women gather for the time-honored tradition of baking holiday treats. Co-founder Barbara Bradley Baekgaard (center), her daughter Amy (left) and her granddaughter Molly (right) share a plate of sugar cookies that look almost too beautiful to eat. While we can’t be sure these were her favorites, Vera Bradley was known for serving sweet treats, particularly gingersnaps. Now, you can bake a Bradley family recipe in your home.
Vera’s Sugar Cookies
3 ½ cups flour
3 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
1 cup butter
1 ½ cups sugar
1 teaspoon vanilla
In a medium bowl, sift the flour, cream of tartar, baking soda and salt together. In a separate bowl, cream the butter, sugar, eggs and vanilla until light and fluffy. Add the flour mixture and stir until blended. Cover and chill for 1 – 2 hours.
Preheat oven to 350 degrees. Roll one-fourth of the dough at a time 1/8-inch thick. Keep remaining dough refrigerated until ready to roll. Cut dough with a cookie cutter. Place cookies about 1 inch apart on an ungreased cookie sheet.
Bake the cookies for 8 minutes or until golden brown. Immediately remove from cookie sheet and place on a wire rack to cool. Cool completely.
½ cup butter, at room temperature
2 cups powdered sugar
1 – 2 tablespoons milk
½ teaspoon almond extract
In a large mixing bowl, beat the butter with an electric mixer until smooth. Add the powdered sugar, one cup at a time, beating between each addition. Add the milk, as necessary, to produce a nice, creamy frosting. Finally, add the almond extract, if desired. Add your choice of food colorings. Frost the cooled cookies and let dry completely. Decorate!
Speaking of recipes, we would like to congratulate the winners of our Inside Stitch Recipe contest! Nancy S., Sara M., Holly B., Zara R., and Kristina H. all received a Tray, Cheers to You and Apron Gift Set in their favorite colors for sending us their treasured family recipes. Enjoy, ladies!