Cooking

Watermelon Sugar Cookies

~ lindy

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Sugar Cookie Recipe

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Ingredients:

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*1/2 cup Butter

*1 cup Sugar

*1 teaspoon Vanilla

*1 Egg

*1/2 cup Heavy Cream or Whipping Cream, Sour Cream or Cream Cheese (I’ve used each one of these variation each gives the cookie a slightly different taste and they’re all yummy!) Note: If you use cream cheese use only 3 cups of flour

*3 and 1/4 cup any All-purpose Flour

*1 teaspoon Soda

*1/2 teaspoon Salt

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In a stand mixer on medium-low speed cream together the butter and sugar. Then add the vanilla, egg and cream of your choice and mix just until combined.

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Using Sifter, sift together in a bowl the flour soda and salt and slowly add to the creamed mixture, mixing on low just until barely combined. Dough should be slightly sticky. Do Not Over Mix!

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Then divide the dough into 3 dough balls, flatten dough balls making disk shapes. Now wrap each disk in plastic wrap and refrigerate for about 30 minutes or more.

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Remove 1 dough disk at a time from the refrigerator and rollout disk on a floured surface with rolling-pin or use 2 pieces of plastic wrap, placing the dough disk in the center of 1 of the pieces of plastic wrap and the second piece on top of the dough disk, use rolling-pin and roll out the cookie dough about 1/2 inch thick.

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Use a circle cookie cutter and cut out shapes in the rolled out dough. Repeat for each dough disk. Then add to the next dough disk the scraps from the first disk or (discard scraps of dough), continue this technic until all the dough is used.
Place cookies on a Silpat covered half baking sheet, 12 cookies per sheet.  For best results refrigerate the cut cookies on baking sheet before baking 5-10 minutes.

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Bake the cookies in a pre-heated 425* F. oven for 8-12 minutes or barely starting to turn golden on the bottom; baking time depends on the size of cookie cutter used. Do Not Over Bake! If you do over bake they will become to hard. Cool on baking sheet.

Recipe from Tested Recipes Cookbook, Central Milling Company third edition, now out of print an old family cookbook

Glac’e Icing or Royal type Icing

*1 pound of Powdered Sugar (3   3/4 cup)

* 6 tablespoons Whole Milk or 5 tablespoons whipping cream and 1 tablespoon water (You can use other milk but you will have to add more powdered sugar)

Whisk together the milk and powdered sugar until smooth no lumps.

Now stir in the light corn syrup and extract.

*6 tablespoon Light Corn Syrup (1/4 cup and 2 tablespoons)

*1 teaspoon Vanilla extract, use clear Vanilla extract if you need a white frosting and if you want an Almond Flavor use an Almond extract and use it in the cookie dough too.

*Green Food coloring paste, Wilton

*Red Food coloring paste, Wilton

*Soft Pink Food coloring paste, AmeriColor

*Mini Chocolate Chips, seeds (6 seeds per cookie)

Use this recipe for glazing cookies and the piping of the outside of cookies. Piping helps contain the frosting while you pipe fill in the center of cookie.

Use a pastry bag for each color of frosting you want to use. The small round tip for piping around the edge and then I used a plastic bottle with tip lid to fill in the center of the cookies which had a larger opening.

Also see Beehive Sugar Cookies

Enjoy!

Lindy

Zoodle Sriracha Honey Bowls

~ lindy


Zoodle Sriracha Honey Bowls

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Serves 5

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*7 frozen Chicken tenders, cooked and cubed

*3 tablespoons Extra Light Olive Oil

*1 tablespoon dried minced Garlic

*1/8 teaspoon Pepper Flakes or to taste

*1/2 teaspoon Seasoned Salt, like Deverle’s Seasoning

*Black Pepper, to taste

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Zucchini Spiral Noodles

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*4 medium Zucchinis, spiraled (about 3 cups per serving) using Spiralizer like OXO Good Grips

*6 Green Onions(Scallions) sliced, for topping Zucchini noodles

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In a large stainless steel skillet with lid on medium heat add olive oil and allow to heat for 30 seconds or so and add he frozen chicken tenders. Sprinkle on the pepper flakes, dried garlic, seasoned salt and black pepper. place lid and allow to cook for about 10 minutes checking to see if the chicken is thawed enough to cut into chunks. Cut chicken tenders into chunks with scissors. Then replace the lid and allow to cook until chicken begins to brown and most of the moisture has cooked away. Deglaze skillet with a couple of tablespoons of water and allow chicken to cool slightly.

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Sriracha Honey Sauce

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*2 tablespoons Arrowroot

*1/4 cup plus 2 tablespoons Water

*1/4 cup Low Sodium Soy Sauce

*2-3 tablespoons Sriracha Sauce, depending your heat level

*1 tablespoon Toasted Sesame Seeds, more for topping

*6 tablespoons Honey

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In a sauce pan add the arrowroot, water and low sodium soy sauce, mix until in arrowroot is incorporated. Then add Sriracha sauce, toasted sesame seeds and honey. Whisk until combined. Heat the sauce on medium heat just until it thickens. Remove from heat and immediately serve on top of the layer Zucchini noodle chicken bowls.

Enjoy!

Lindy