Soft Sugar Cookies

I always struggle with cookies...too hard, too flat, etc.  These are perfect.  They taste like those big pink frosted cookies you can buy from the vending machines.  You know the ones.  Yummy. 

1 1/4 cups butter
1 1/2 cups granulated sugar
2 tsp. baking powder

1/2 tsp. salt
2 eggs
2 Tbs milk
1 tsp. vanilla
4 cups all purpose flour
powdered sugar frosting (I bought mine, just so much easier)

Beat butter with electric mixer until smooth.  Add sugar, baking powder and salt.  Beat until combined.  Beat in eggs, milk, and vanilla until combined.  Beat in as much flour as you can with a mixer.  Stir in any remaining flour.  Divide dough in half, roll out dough to about 1/4 inch thick.  Cut dough into shapes.  Place 1 inch apart on ungreased cookie sheet.  Bake at 375 for 7-8 minutes or until edges are firm and bottoms are lightly browned.  Place on wire rack and let cool.  Frost. 

A few tips:  use room temperature butter, not melted or hard butter.  Frosting can be easily made, but store bought is sometimes so much easier.  Do not over cook, or they will be too hard. 

Tortilla Chips

This is just an easy, more healthy option for tortilla chips.  You could do so many things with it- add salt or garlic or chili powder or cumin or cinnamon and sugar... the possibilities are endless.

Here's the super duper easy recipe:

Corn Tortillas

-Cut the tortillas into eighths.  Place on a greased cookie sheet.  Spray with cooking spray and add your seasonings.
-Bake at 350* for 15-18 minutes, until crisp. 

Cinnamon Roasted Almonds

I tried this today for the Superbowl.  My house smells amazing and the end product? OH SO GOOD!


1 egg white
1 teaspoon cold water
2 cups whole almonds
3 Tbs white sugar
3 Tbs brown sugar
1 Tbs ground cinnamon
1/4 teaspoon salt

Preheat your oven to 250 degrees.  Beat the egg white and water until frothy with a whisk in a medium size bowl.  Add the almonds, and stir until well coated.  Mix the sugars, salt, and cinnamon and sprinkle over the almonds until they are well coated.  Spread the almonds evenly on a baking sheet that has been lined with parchment paper or a Silpat. 

Roast the almonds for 1 hour, stirring every 20 minutes or so.  Allow to cool, then store in an airtight containers.