Best Sugar Cookies Ever!

This recipe comes from Betty Crocker herself. I have seen and tried several different sugar cookie recipes but I always come back to this one. The key is in the sugar. This recipe uses powdered sugar, not granulated. Big difference. Melt in your mouth goodness! Great for frosting or just sprinkling with crystallized sugar.

1 1/2 cups powdered sugar
1 cup butter, softened
1 tsp. vanilla
1/2 tsp. almond extract
1 egg
2 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. cream of tartar

Mix everything in a bowl. Form into a a big flattened disc (I like this better than a ball) and refrigerate for about 2 hours. Cut out into desired shapes. Sprinkle with crystallized sugar if you aren't going to frost them later. Bake at 375* for 7-9 minutes depending on size of cookies. Let cool and then frost if desired. Enjoy with a cup of tea!

Chanukkah Sufganiyot

This is a very easy but good recipe for Chanukkah donuts. Here is a little background tidbit that came with the recipe:

The oil in the recipe symbolizes the miracle of Chanukkah. The sufganiyot also symbolizes the meeting of Eastern and Western cultures. The fritter is of Sephardic origin while the sugar topping and jelly filling are part of the Chanukkah tradition of European immigrants, who celebrated Chanukkah with glazed doughnuts filled with apricot jelly.

We usually double the recipe when we have guests.

3/4 cup milk

1/2 cup butter

1/4 cup sugar

Heat until melted. Cool to lukewarm.

Add

4 tsp. yeast

Stir until dissolved

Add

3 cups flour

2 eggs

a pinch of salt

Knead with additional flour until the dough has a smooth texture. It will be a fairly soft dough.

Cover and let rise in warm place for 30 minutes

Roll out dough and use a circle cutter or drinking glass to cut out doughnuts. You shouldn’t get more than 18 or so  if you use a 3 inch cutter, or they will be too flat. Allow to rise for 30 minutes. Fry in oil** on both sides. Let cool, then fill with jelly or jam. Roll in powdered sugar. Enjoy!

Make sure to use a good high heat frying oil such as safflower. Olive oil is not a good choice-ask me why I know! :-)