We first connected with Sugar during her time playing Rory’s foil/Jess’s girlfriend on one of the greatest show of all time, Gilmore Girls.
Annelie and I were working as gophers on the set, whilst trying to break into the writing staff with our glorious missing triplets storyline (Lorelai had actually given birth to triplets and gave two up for adoption, who would have been played to perfection by Annelie and I, and forgot we existed following a bout of medically inaccurate postpartum amnesia).
While Ames and Loz both passed on the idea (apparently it was too soapy and our auditions too hammy), Sugar was a big fan and we became fast friends and have stuck together during her stints on Survivor, our stints in jail and our joint stint appearing on season five of Celebrity Rehab with Dr Drew.
Sugar was briefly in town on a secret mission (hopefully auditioning us for Survivor: Blood vs. Water 3, Annelie and Ben destroy each other), but was able to stop by for an afternoon of baking Sugar Kiper Cookies and sharing coffees.
Fresh out of the oven, the slightly tinkered with Martha Stewart cookies were a festive delight. That was until someone (*cough* Annelie) suggested we snort the Royal Icing and the neighbours called the police for disorderly behaviour.
It wouldn’t be Christmas without a noise complaint, I guess. Enjoy!
Sugar Kiper Cookies
Makes 20-30 cookies, cutter dependent
2 cups all-purpose flour, plus more for rolling
1/2 teaspoon baking powder
1/4 teaspoon salt
115 grams unsalted butter, room temperature
1 cup raw caster sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon cinnamon
Royal Icing, lollies, edible glitter and anything else you would want to make them festive as fuck
In large bowl, whisk flour, baking powder, cinnamon and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture and beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic and freeze until firm (about 20 minutes).
Preheat oven to 160 degrees. Line baking sheets with baking paper. Remove one dough disk to stand for 5-10 minutes. Roll out 1/2 centimetre thick, dusting dough with flour as needed. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. Re-roll scraps, cut shapes. Repeat with remaining dough.
Bake, rotating halfway through, until edges are golden, 10-15 minutes (depending on size). Cool completely on wire racks. Decorate as desired.