Basic Sugar Cookie Dough

From the December 2008 issue of "Family Circle" magazine

The below recipe, it makes several of the recipes below this one...

Makes 3 dozen cookies
Prep: 15 minutes
Refrigerate 4 hours
Bake at 350 degrees for 10-12 minutes

1 1/2 C all-purpose flour
1/2 t baking powder
1/8 t salt
1/2 C (1 stick) unsalted butter, softened
3/4 C sugar
1 egg
3/4 t vanilla extract
White nopareils, for decorating (optional) (little round white balls)

1. In medium-size bowl, whisk together flour, baking powder and salt. Set aside.

2. In a large bowl, beat butter and sugar until smooth, about 2 minutes. Beat in egg and vanilla. On low speed, eat in flour mixture until just combined. Divide the dough in half and form each half into a disk. Wrap in plastic wrap and refrigerate 4 hours or overnight.

3. Heat oven to 350 degrees. On a lightly floured surface, roll out one disk to 1/4" thickness. Cut into bells using a 2" bell-shaped cookie cutter. Place on an ungreased baking sheet. Sprinkle with white nonpareils, gently pressing to adhere. Bake for 10-12 minutes until lightly golden around edges. Remove cookies to wire racks to cool completely.

4. Repeat with remaining 1/2 of dough. Gather scraps and refrigerate. Reroll and cut into additional bells. Bake and cool as above. When completely cool, cookies may be stored in an airtight container up to 2 weeks.

Per cookie: 60 calories; 3 g fat (2 g sat.)

Cookie Tip:
To soften butter, let stand at room temperature for 30-45 minutes.

Spice Crackles

From December 2008 issue of "Family Circle" magazine

Makes: 24 cookies. Prep: 15 minutes. Refrigerate 1 hour. Bake at 350 degrees for 14 minutes

To basic sugar cookie dough, add 2 t pumpkin pie spice, 2 t cocoa powder and 1 1/4 t baking soda to flour mixture. Continue as directed.

Refrigerate dough 1 hour. Shape 1 T dough into a disk, about 1" in diameter, and place on ungreased baking sheets. Repeat.

Sprinkle each with about 1/2 t colored sanding sugar.

Bake at 350 degrees for 14 minutes. Remove cookies to wire rack and cool completely.

Per cookie: 106 calories; 4 g fat (3 g sat.)

Royal Icing

From December 2008 issue of "Family Circle" magazine

Combine 2 cups confectioners' sugar, 1 1/2 T powdered egg whites and 1/4 cup water in a large bowl. Beat on low for 2 minutes. Increase speed to high and beat for 4 minutes.

Chocolate Chunk Peanut Butter Brownies

Got this recipe from a Domino brown sugar bag.

1 C peanut butter, crunchy or smooth
1 stick butter, softened
2 1/2 C Domino Demerara Washed Raw Sugar
3 eggs
2 tsp vanilla
2 C self-rising flour
1 (12 oz) pkg semi-sweet chocolate chunks
1/2 cup Domino Demerara Washed Raw Sugar topping, optional

Preheat oven to 350 degrees F. Lightly grease a 9x13 pan. Cream peanut butter, butter and Domino Demerara Sugar until light in color. Add eggs, one at a time, beating well after each addition. Add vanilla. Stir in the flour then fold in the chocolate chunks. Pour batter into prepared pan. For a crunchy top, sprinkle generously with 1/2 cup of Domino Demerara Sugar. Bake 25-30 min. Brownies will sink slightly in the center while cooling. Cool completely before cutting into squares.