My Favorite Sugar Cookies

Recipe:

In mixer cream together:

1/2 cup butter

1/2 cup margarine

Then add:

1 egg

1 tsp vanilla

Mix well.

Add and mix well:

1 cup powdered sugar

In seperate bowl combine:

2 cups flour

1/2 tsp salt

1/2 tsp cream of tartar

1/2 tsp baking soda

Slowly add flour mixture to butter mixture.

Place in fridge overnight or for a few hours. This dough is very sticky so if you want to cut out shapes then keep in fridge as long as possible and use a lot of flour.

Roll out dough on floured surface and cut out shapes.

Or roll in balls and flatten with bottom of a floured drinking glass.

Oven: 350 degrees and bake for 10-12 min.

FROSTING:

1 8oz package of cream cheese

1/2 cup butter (room temp)

4 cups powdered sugar

1 tsp vanilla

After a long hunt and several hundred calories later, I've decided that these are my favorite sugar cookies. They are lite and crispy. The powdered sugar in the dough makes them melt in your mouth, the cream cheese frosting doesn't hurt either! YUM!

Chocolate Crinkle Cookies

Recipe:

Combine in Mixer:

1/2 cup vegtable oil

4 oz unsweetened chocolate (melted then cooled)

2 cups white sugar

2 tsps vanilla

Then mix in:

4 eggs one at a time

In seperate bowl combine:

2 cups flour

2 tsps baking powder

1/2 tsp salt

Add dry ingredients slowly to mixing blowl.

Form in ball, wrap in plastic wrap and put in fridge for 3 hours or overnight.

Preheat oven to 350

Form small 1 in balls and drop in a bowl of powdered sugar. Coat ball completely.

Bake 10-12 min.

These cookies were a little crispy on the outside and then

chewy-fudgey-brownie-ish on the inside. Delish!!!

Gingerbread Ice Cream Sandwhiches

Recipe:

Mix until combined:

1/2 cup butter (room temp)

1/2 cup white sugar

Then add:

1/2 cup molasses

1 egg

Beat until smooth.

In seperate bowl combine:

2 cups flour

1/2 tsp baking soda

1/2 tsp baking powder
1 tsp ground cinnamon

1 tsp ground cloves

1 tsp ground ginger

1/2 tsp ground nutmeg

Slowly add dry ingredients to butter mixture.

Wrap dough ball in plastic wrap and put in fridge for one hour.

Preheat oven to 350.

The dough is extremely sticky so I think it would be hard to cut out shapes from uncooked dough. I spread the dough on a baking sheet, about 1/4 inch think and baked it for about 10 min. I let it cool for just a few min and then cut out the shapes before the cookie was completely cooled. Once all the way cooled you can break the shapes out with a spatula (the left over crumbs would be good crumbled over ice cream!). The ice cream sandwhich molds I got at Sur la Table but you can probably just smash some icecream between two cookies if you want. Do the instructions make sense? Let me know if you have questions and I will try to explain myself better! This gingerbread was so good, by far my favorite recipe! I loved it with vanilla bean ice cream but they are delish just plain. Perfect for the holidays!