Take a Road Trip to Mid America Motorworks’ FUNFEST
For the past 24 years, every September the heart of Effingham, IL is revved up with the roar of thousands of Corvettes. The 3rd Thursday of September kicks off the 4 day long weekend event with a road tour. Personally, I can’t wait for the Pets in Vettes K-9 contest! This year we’ll wind though the curving wooded roads, rolling hills, and through a historic covered bridge to end in up in small town straight out of an old western movie (Greenup, IL). Somebody cue Clint Eastwood!
Then for the next 3 days it’s a Corvette extravaganza! Between the seminars, corvette merchandise, jewelry, guest artists, games, give aways, contests, and Saturday night’s rock concert there is a ton going on. Seriously… you have to check out their website: http://www.corvettefunfest.com/
What’s in the Perfect Road Trip Picnic Basket?
Creating a goodie basket for a road trip is fun because everything that goes into it should be all your favorite finger foods. The key is making sure nothing needs a lot of refrigeration. It’s also really helpful if you put things into your basket that aren’t easily crushed.
If you’re going to meet us out at Funfest, don’t worry there are plenty of tasty treats once you get there. But if you’re going to be traveling a ways and you’d like to back a snack bag for the road, here are some ideas. This is what I’ll be packing in our basket:
Arnold Palmer Tea
Popover Sandwiches
Deviled Eggs
Marinated Veggies
Corvette Sugar Cookies (recipe below) with Royal Icing
We hope to see you at FunFest!
Best Sugar Cookies Recipe for Decorating... EVER!
Ingredients
- 6 cups all purpose flour
- 1/8 teaspoon baking powder
- 1 teaspoon fine kosher salt
- 2 cups salted butter
- 2 cups sugar
- 2 eggs extra large
- 2 teaspoons vanilla extract
Instructions
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In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
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With an electric mixer, beat together the butter and sugar until it is light and fluffy.
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Add the eggs and vanilla extract and mix well. Scrape the sides at least twice. Mix well in between scrapings.
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Slowly add the flour mixture on very low speed until a ball forms. Don't over mix.
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Take the ball of dough and continue to gently kneed with your hands on a lightly floured surface.
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Cut the ball into 3 equal parts. Wrap the other 2 thirds in plastic wrap and refrigerate.
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Put the 1/3 you are working with on top of a piece of parchment paper. Place two 5/16 dowel rods* on either side. Place another piece of parchment on top and roll into the dough into a perfect sheet.
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Refrigerate and repeat with the other 2 balls of dough.
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Refrigerate these dough sheets for at least an hour or up to over night.
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When you are ready to bake, preheat oven to 350º F.
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Use your favorite cookie cutter and place cut outs on a Silpat mat or parchment paper covered baking sheet.
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Bake for 10 minutes. The cookies are done as soon as you see the slightest tinge of color at the bottom of a cookie.
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Cool for at least 2 minutes on the baking sheet (to prevent tearing or cracking). Then transfer to a cooling rack. Cool completely before icing.
Recipe Notes
*Honestly, I didn't even know where to start looking for a dowel rod. Luckily, my son had 2 brand new never been used arrows that measured exactly 5/16 inch in diameter. Eureka!!!
Why 5/16 inch thickness? I tried a batch that were 1/4 inch and they just didn't have the same "bite" to them. I love how you can really sink your teeth into these sugar cookies. Using a dowel or arrow or chop stick or marshmallow roasting stick gives you a sheet of dough that is consistent. This helps your cookies to come out evenly baked and gives them that soft center with golden bottoms.
Very neat cookie shapes!