Recipe: Soft & Yummy Frosted Sugar Cutout Cookies

Most little bakeries don't give out their recipes. But I do. This is my favorite sugar cookie hands down! It's not overly sweet, but has the perfect amount of sweetness.

 

Sugar Cutout Cookies

1 c. shortening

2-1/4 c. granulated sugar

4 eggs, beaten

1 tsp. salt

1 tsp. vanilla

2 tsp. baking powder

1 c. sour cream

6 c. flour

Directions:

1. Using whip attachment, beat shortening and sugar together until well blended. Add in beaten eggs, two at a time. Add salt, vanilla, baking powder, and sour cream.  
2. Using paddle attachment, add flour one cup at a time and mix after each addition. Scrape sides and bottom of bowl and mix until consistent throughout.
3. Scrape dough into smaller metal bowl and wrap with plastic wrap. Place in fridge to chill for 2+ hours. 
4. Roll out 1/4" thick and cut with cookie cutter. Place cookies 1" apart on cookie sheet lined with parchment paper.
   
5. Bake for 8 minutes at 375 degrees (or 350 degrees convection--I always use convection). They will not brown. Do not overbake. These cookies should remain soft.
   
6. Allow to cool before placing in airtight container.
7. Can be frozen up to 2 weeks. To thaw, place container on counter for 2 hours.

 

Cream Cheese Butter Cream Frosting (Stabilized)

8 oz. cream cheese, cold

1/2 c. butter, room temperature (not melted)

3 c. powdered sugar

1/2 t. butter vanilla emulsion

1/4 t. almond flavoring

2-1/4 t. meringue powder (optional)

Directions

1. In a KitchenAid or using a hand mixer, beat cream cheese and butter until smooth. (You won't be able to beat the lumps out once you've added the powdered sugar.)

2. Add powdered sugar 1 c. at a time. (To stabilize to the point of crusting, add 1 T. meringue powder per 1 lb powdered sugar, or about 2-1/4 tsp for this recipe.)

3. Mix in flavoring. Add desired gel food coloring.
   

4. Whip until fluffy and smooth, about 6-10 minutes.

5. Spoon into piping bag.

For royal icing, I use this recipe from PreppyKitchen.com, which also includes a helpful YouTube video of the process.

Recipe: Spicy Sasuage Queso Dip

Party-Size Spicy Sausage Queso Dip (serves 50-75) 

6 lb can nacho cheese sauce* (Sam's club, or 5 - 6 16 oz. blocks Velveeta)

2 lbs reg. hot pork sausage, browned, crumbled, and drained

1-2 jars salsa (use hot salsa to add more heat to your dip)

4 oz can diced green chiles 

Few pinches of red pepper flakes, optional (if you want to spice it up)

Instructions: 

1. Brown sausage, crumble, and drain well. 
2. Add all ingredients to a crockpot (I use a slow cooker liner for fast and easy clean up). Cook on low until melted and warm, stirring frequently. 
3. Turn crockpot to warm. Enjoy with tortilla chips.

*Cook's Note:  Nacho cheese sauce has already been thinned and is not solid like Velveeta and is already flavored, unlike Velveeta. It is also much less than expensive than Velveeta (but contains yellow dyes, whereas Velveeta uses naturally-derived annatto coloring).

If you are only making dip for a small group of people: 

Spicy Sausage Queso Dip (serves 10-15) 

2 - 3 16 oz. blocks Velveeta cheese

1 lb spicy sausage, browned, crumbled, and drained (use hot sausage for extra spicy dip) 

1 jar salsa 

Few pinches of red pepper flakes, optional (if you want to spice it up)

Same instructions as the first.