Hotchkiss Library of Sharon Cocoa Club Reading: “The Wonderful Story of Henry Sugar,” Part 3

Every Sunday morning at 9:45, fix the family some delicious mugs of hot cocoa and tune in to WHDD 91.9 to listen to a short story read by Mrs. Sam of The Hotchkiss Library of Sharon. Our local children’s librarian is teaming up with Robin Hood Radio to bring us all a cozy winter tradition with two components- making food and listening to stories. Mrs. Sam says, the library is revisiting the novel experience of making food together and collectively listening to the radio is a great way to inspire young minds, bring families closer and provide the entertainment we all are looking for.

This week we have part three of The Wonderful Story of Henry Sugar! Make sugar cookies, whip up some cocoa and dig in!


Sugar Cookies

  • Level: Easy
  • Total: 2 hr 24 min
  • Prep: 15 min
  • Inactive: 2 hr
  • Cook: 9 min
  • Yield: about 3 dozen-2 1/2 inch


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3 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon salt

1 cup unsalted butter, softened

1 cup sugar

1 egg, beaten

1 tablespoon milk

Powdered sugar, for rolling out dough

  1. Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
  2. Preheat oven to 375 degrees F.
  3. Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.


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