My boss has expressed an interest in my providing a fresh baked treat in the office for our patients. Not too overwhelming as it's any day I choose and only 1 day a week. As I'm trying to re-establish a name as a baker it benefits me as well. This week I chose to make No Fail Sugar Cookies with a topping of granulated white sugar and granulated evaportated cane juice. The cane juice gives the cookies a mild maple flavor. They went over very well. here's the recipe I used, this was found on Cake Central.com

No Fail Sugar Cookies

Difficulty: Easy

This recipe is GREAT when using complex cookie cutters. The dough holds its' shape and won't spread during baking. Make sure you let your oven preheat for at least 1/2 hour before baking these or any other cookies.
6 cups flour
3 tsp. baking powder
2 cups butter
2 cups sugar
2 eggs
2 tsp. vanilla extract or desired flavoring (I like almond myself)
1 tsp. salt
Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.

Chill for 1 to 2 hours (or see Hint below)

Roll to desired thickness and cut into desired shapes. Bake on ungreased baking sheet at 350 degrees for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe can make up to 5-dozen 3" cookies.

HINT: Rolling Out Dough Without the Mess -- Rather than wait for your cookie dough to
chill, take the freshly made dough and place a glob between two sheets of parchment paper. Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop it into the refrigerator. Continue rolling out your dough between sheets of paper until you have used it all. By the time you are finished, the first batch will be completely chilled and ready to cut. Reroll leftover dough and repeat the process! An added bonus is that you are not adding any additional flour to your cookies.
Source: kitchengifts.com

The hint at the bottom works wonders, not only is there less mess.. but it;s faster and more efficient. I actually added my topping after they were baked and cooled. I used a simple sugar glaze brushed on with a pastry brush. I had the cookies on a cooling sheet over a baking pan and then liberally covered them with a half and half mix of sugar and evaporated cane juice. Shake off the excess.. put back into your container holding the mix and repeat until all cookies are covered. I'm making another batch of these this week to send to troops overseas for operationsbakinggals.blogspot.com. Hope the officer rcving them likes them as much.