I'm extending an olive branch (you like that?) for not having blogged in a few days. Yikes!
Since I can't bake each and every one of you a batch of cookies, how 'bout I share a recipe from Mississippi Magazine's Patty Roper? I'm sure she won't mind.
I had one of these delightful sugar cookies at a recent conference, and they were perfectly sweet and light and adorable. Take one look at the ingredients, and you'll know why.
Patty's Sugar Cookies
2 sticks butter, softened (in a time crunch? Real Simple tells you how to fix that problem, among others)
1 cup sugar
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1/4 teaspoon salt
Fondant Icing (recipe follows)
Preheat oven to 375 degrees. Cream butter and sugar in mixer; add egg and vanilla. Combine flour and salt; gradually add to creamed mixture. Shape into 3 balls; cover and chill one hour. Remove one ball at a time and roll onto floured surface to about 1/8-1/4 inch thick. Cut into desired shapes. Yield 2 dozen cookies.
7/8 cup skim milk
3 tablespoons shortening
1/8 teaspoon salt
1 1/2 teaspoons vanilla
1 1/2 teaspoons butter flavoring
1/8 teaspoon almond extract
1 (2-pound) bag confectioner's sugar
In a microwave, combine milk, shortening and salt. Add vanilla, butter flavoring, and almond extract. Pour into mixing bowl. With mixer, add sugar. Thin with warm milk. Brush over cookies on a wire rack over wax paper to catch drips.
Chicken Avocado Salad with Peanut Dressing.
1 hour ago