December 1, 2009

December Recipes have Arrived!

I hope you all enjoyed the pies from November. I asked Laura to pick this months recipe (remember it is more or less based on the order you joined the club). She picked two as the majority of you have and I'm very excited for both of them. Here is what Laura had to say....

"Oh the pressure of having to choose a recipe for December!  For this month I am torn between tradition and something new.  I have decided on two options since the recent months have offered more than one recipe choice.  One leans far traditional, the other is not your typical holiday baking.

    My traditional recipe is not something new to me, (Sorry, Christina, for breaking the rules.) but it is tried and true in my kitchen at Christmas time.  They are the absolute best sugar cookies!  The sour cream makes them extra moist and the cream cheese frosting make a tasty combination.

    The second option, Zucchini & Red Onion Flatbread, is a recipe I came across in a recent Bon App├ętit issue.  To me it sounds like a great light meal with a nice salad in this season laden with cookies, fudge, candy, chocolate....  I'm anxious to try it and hear what you all think!

Happy Baking!"

Sour Cream Sugar Cookies with Cream Cheese Icing
Cookie Dough:
Mix ingredients in this order, adding one at a time.

1 1/2 c. sugar
1 c. margarine
2 egg yolks
1 t. vanilla
1 t. baking soda
1 t. baking powder
1/2 t. salt
1 c. sour cream
5 c. flour

Make dough and chill at least 2-3 hours or over night.

Roll out on a floured surface and cut with cookie cutters.

Bake at 350 degrees for 9-12 minutes, depending on how soft you like sugar cookies.  I tend to bake and average sized cookie cutter 9 to 10 minutes.

After the cookies are completely cool, decorate with the icing recipe below.

Icing Ingredients:
2 lb powdered sugar
1/2 c. margarine
8 oz. cream cheese
1 T. vanilla
water, to desired consistency
food coloring, if desired

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