Tuesday, November 30, 2010

My Favorite Sugar Cookies

We made these over Thanksgiving with the kids and they are so soft and buttery!  I love this recipe because it doesn't have shortening which I personally can't stand.

1 cup sugar
1 cup(2 sticks) butter, softened
2 eggs
1 tsp really good vanilla extract
3 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt

1. Beat sugar and butter in a large bowl with electric mixer until light and fluffy.
2. Beat in eggs and vanilla until well blended(it will look grainy.)
3. Beat in 1 cup flour, baking powder and salt until well blended.  Gradually add remaining flour.
4. wrap dough and refridgerate until firm.
5. preheat oven to 375 degrees.  Roll out dough on a lightly floured surface and use cookie cutters to cut out shapes.
6. Place on ungreased cookie sheet and cook for 7-9 minutes.
7. Frost and decorate as you choose.

I use cream cheese frosting:
1/2 stick butter softened
4 oz. cream cheese softened
1 tsp vanilla
1 cup powdered sugar.
Beat together till smooth.  Color if you want

Corn and Black Bean salad

This is a Southwestern twist on the corn and tomato salad that I posted previously.  It goes really well with the enchiladas I posted too.

2 cups frozen corn
1 can black beans drained and rinsed
1 pint cherry or grape tomatoes cut in half or just 2 regular tomatoes diced
2 avacadoes pitted and diced
1 bunch cilantro chopped
1/4 of a large red onion diced very small or 4 chopped green onions
2 Tbsp white wine vinegar
2 tsp kosher salt
Fresh ground pepper
¼ cup olive oil
juice of 1-2 limes 

Lay out corn on a cookie sheet and roast in the oven at 350 degrees until the corn is warm.  Mix all veggies together in a large bowl.  In a small bowl, whisk together vinegar, salt, pepper, olive oil, and lime juice.  Pour over veggies and toss till well coated.  Add more lime or salt if needed to taste.