Wednesday, December 24, 2014
Wednesday, December 17, 2014
On this blog I've posted some yummy entrees that are found in the snowflake above. Many of the recipes are prepared in a Slow Cooker/ Crock Pot. Click on any entree in the snowflake & the post & recipe is at your fingertips.
Saturday, December 13, 2014
|Sour Cream Sugar Cookies|
Salt Free Butter? Yes, definitely need to use Butter!
Flour & Sugar? Yes.
Colored Sugars? Yes, yes!
Rolling pin & rolling mat? Double yes.
Cookie Cutters? Definitely!
That's part of my check list before I bake Sour Cream Sugar Cookies. I've used my go to recipe for rolled out Christmas Sugar Cookies for so long - over 30 years.
Imagine biting into a soft rolled out sugar cookie that has a cute whimsical shape. As you are chewing the cookie a hint of Nutmeg flavoring tastes so good. The sugar cookie is festive- decorated with colored sugars. After eating one, another is hard to resist!
These cookies are time tested with both my family & my friends! They are made in 2 steps.
On Day 1 the dough is prepared, wrapped & refrigerated to be used on Day 2.
The next day take out the Colored Sugars, Rolling Pin & Rolling Mat.
This is a very easy cookie to make/ bake. Roll the dough to 1/4". Then, use your cookie cutters. After baking/ cooling a taste test is definitely necessary. Who can resist this cookie? Usually I bake them 2- 3 weeks before Christmas & place them in the freezer. They freeze very well & are so yummy!
Sour Cream Sugar Cookies
printable recipe card (click here)
Yield: About 5 dozen, depending on size
4 Cups Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 teaspoon Nutmeg
1 Cup unsalted Butter, softened
1 and 1/2 Cups Sugar
1/2 Cup Sour Cream (can be Fat Free)
1 teaspoon Vanilla Extract
Colored Sugars for Decorating
- In large bowl with electric mixer beat Butter and Sugar until light and fluffy.
- Add Egg, beat.
- Add in Baking Powder, Baking Soda, Salt and Nutmeg.
- While beating on Low, slowly add Flour, 1 Cup at a time.
- Add in Vanilla and Sour Cream. Beat on Medium until well combined. Dough will be stiff.
- Remove dough from bowl and place on plastic wrap, wrap dough.
- Place wrapped dough on aluminum foil and wrap well.
- Refrigerate overnight.
- Preheat oven to 375°F.
- Unwrap dough and cut into four parts.
- On well floured surface, roll dough to 1/4" thickness. Use cookie cutters.
- Place cookies on pan/ sheet 1" apart. (Maybe 12 cookies to a sheet.)
- Sprinkle with colored sugars.
- Bake 10 - 11 Minutes. Bottom of cookies will be a light golden brown.
- Remove with spatula to wire cooling racks.
- When cool store in airtight containers.
|Welcome Bag Cookies|
Sunday, December 7, 2014
|"Shake Rattle & Roll"|
***Now that our younger grandson has passed the age/ stage of giving toys & books the taste test while admiring/ using, the bottle caps could make an appearance. With supervision this is a great toy.
I had saved the plastic bottle caps to use as "counting objects". Once a teacher, always a teacher! Little did I know that Shake, Rattle & Roll is a much more fun use. The filled covered canister makes a great drum, too!
Shaking, then opening the container & spilling the bottle caps is a FuN game. Then, collecting all of the caps while giggling adds to the enjoyment!
Our new green toy is packed away to be used again! Maybe they will be "counting objects" in the future, but not for a long time! Who needs to count them???
I definitely need to change the table runner!