Posted on

Sugar Cookies

Here’s the first of my favorite holiday snack recipes.

I’ve been hunting for a decent sugar cookie recipe for years. I finally found one a few months ago. It was in an old Better Homes and Gardens Cookbook that I picked up at a yardsale about a year ago.

I’ve made it several times and it turns out right every time 🙂 Maybe I’m just really picky about my sugar cookies but I’m really happy to have found this recipe!

Sugar Cookies
2/3 cup shortening (I usually use 1/3 cup butter and 1/3 cup shortening – the shortening is necessary for the right texture)
3/4 cup sugar
1 tsp vanilla
1 egg
4tsp milk
2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt

Thoroughly cream shortening, sugar, and vanilla. Add egg; beat till light and fluffy. Stir in milk. Sift together dry ingredients; blend into creamed mixture.

I form 1in balls, roll them in sugar and then use my thumb to press them flat in the center (makes a slight well for icing).

If you want to roll them, divide dough in half, chill for 1 hour. On lightly floured surface roll to 1/8 in thickness. Cut with cookie cutters.

Baking instructions are the same for balls or shapes. Bake on greased cookie sheet at 375 about 6 to 8 minutes. Makes 2 dozen.

Posted on

Apple Pecan Cake

I tried out this cake recipe yesterday. Unfortunately, I sent it to work with my husband before I got a picture. However, it was delicious, easy to make, and contained all ingredients that I keep on hand so I’m going to post it without a picture.

I got this recipe out of this month’s Everyday Food magazine. This is my favorite cooking magazine. Most of the recipes contain ingredients that I can identify and the recipes are not too time-consuming to make. A must with little kids!

This recipe did use a large number of bowls, which my kids appreciated since they got to lick out every one of them 🙂

Apple-Pecan Cake

1/2 C unsalted butter, at room temperature
1 medium apple, peeled and diced
3/4 C pecans, chopped
2 1/2 C all purpose flour (I used 1 1/2 C all purpose flour, and 1 C wheat flour)
2 t baking powder
1 t nutmeg (I did not add this – I don’t usually like the aftertaste of nutmeg)
1/4 t salt
3/4 C unsweetened applesauce
1/2 C plain yogurt
1 1/3 C sugar
1 t orange zest
3 large eggs
confectioners’ sugar for dusting

1. Preheat oven to 350. Butter a 9in square pan. Line with parchment paper, butter parchment. In a med bowl, toss apple and pecans with 2 T flour to coat. In a large bowl, whisk together remaining flour, baking powder, nutmeg, and salt. In a small bowl, combine applesauce and yogurt.

2. In another large bowl, using an electric mixer, beat butter, granulated sugar, and orange zest on high until light and fluffy, 3 min, scraping down bowl as needed. Beat in eggs, one at a time, until combined. With mixer on low, add flour mixture in three additions, alternating with two additions applesauce mixture, and beat to combine. Fold in apple mixture. Transfer batter to pan and smooth top.

3. Bake until golden and toothpick inserted in center comes out clean, about 50 minutes. Let cool in pan on a wire rack 20 min. Using parchment, lift cake from pan. Dust with confectioners’ sugar before serving.