An Anniversary, A Tea Party, And Some Cookies

Yesterday was Prince William and Princess Kate's fourth anniversary, which they "reportedly" spent out and about, still waiting for the arrival of their "supposedly" overdue baby.

Yep, clearly I'm paying attention.  Lots of people could care less about what's happening in England with the royals and their offspring.  But I admit it, they make me happy. There are so many awful, terrible things going on in the world, so seeing good news about a lovely young couple brings a smile to my face. 

I'm especially enamored with the weddings.  When Charles and Diana married in 1981, I was fourteen and had a summer job babysitting for a family that didn't own a television.  My father brought over a tiny color tv with antenna and somehow managed to get the ceremony onscreen.  

For William and Kate's wedding, my sweet friend Shan invited me to a tea party to commemorate the occasion.  We couldn't wait to see Kate's dress, and when she stepped from the car a collective sigh went around the room.  So beautiful.

As was the food that my friend prepared for our tea.  Chicken salad, quiche, scones, and her famous shortbread.  

We all made funny hats, because of course, that's what one wears to a royal wedding.

Now I'm just waiting on George's baby brother or sister to get here.

And looking at these pictures has me craving cookies.  So what better time than now to share my recipe for the most delicious sugar cookies ever?  They are thin and crispy and melt in your mouth.  You could serve them at a baby shower or a tea party - or just eat the whole plate yourself, which is what usually happens at my house.    

Sugar Cookies

2 cubes butter, softened

1 C granulated sugar

1 C powdered sugar

1 tsp. vanilla

1 tsp. cream of tartar

1 tsp. salt

1 tsp. baking soda

2 eggs

1 C vegetable oil

4 1/2 C flour

In mixing bowl, combine butter, sugars, vanilla, cream of tartar, salt, baking soda, eggs and oil.  Beat until creamy.  With mixer at slow speed, add flour and blend thoroughly.  Chill for one hour.  Form dough into small balls and place on cookie sheet.  Stamp until thin with a glass dipped in granulated sugar.  Bake at 375 degrees, until just tan around the edges (about 5 minutes).

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