Friday, October 23, 2009

Sugar Cookies


1/3 cup butter, softened
1/3 cup shortening
3/4 cup sugar
1 teaspoon baking powder
1 egg
1 teaspoon vanilla
2 teaspoons almond extract
2 cups all-purpose flour

In a medium bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and a dash of salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla and almond extracts. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover; chill for 1 hour or until dough is easy to handle.

Preheat oven to 375°F. On a lightly floured surface roll a portion of the dough at a time until dough is 1/4 inch thick. Cut dough using 2 1/2 to 5 inch cookie cutters. Place cut outs on an ungreased cookie sheet (I lightly spray mine).

Bake in preheated oven for 8-10 minutes or until edges are firm and bottoms are VERY LIGHTLY browned. Cool on cookie sheet for 1 minutes. Transfer cookies to wire racks to cool.

Frost and pipe cookies as desired with royal icing. If desired, sprinkle with sanding sugar. Or, using a tiny clean paintbrush, paint the piped designs with luster dust. Makes about 48 (2 1/1 inch) cookies or about 16 (5 inch) cookies.


1 stick butter, melted
1 teaspoon almond extract
powdered sugar

I melt the butter and add the almond extract, then add powdered sugar until it is the consistency I prefer.

I got this recipe & the Loaded Baked Potato one from a girl friend of mine. Anything she does is amazing and I can not wait to try them out!!!

Becca Fluhman

Loaded "Baked Potato" Soup

Loaded "Baked Potato" Soup

1 lb. baking potatoes (about 2 large), peeled and cubed
1 can (14 1/2 oz.) fat-free reduced-sodium chicken broth
1 cup milk
3 slices bacon, cooked, crumbled and divided
1 cup shredded cheddar cheese, divided
1 green onion sliced, divided
1/4 cup sour cream

Microwave potatoes in large microwaveable bowl on HIGH 5 min., stirring after 2 1/2 minutes. Stir in broth adn milk. Microwave 10 minutes, stirring after 5 minutes. Carefully crush potatoes with potato masher.

Reserve 2 Tbsp. EACH bacon and cheese and 1 Tbsp. onions for topping. Stir remaining bacon, cheese and onions into soup.

Serve topped with reserved bacon, cheese, onions and sour cream.