Festive Funfetti Sugar Cookies

I wanted to make cookies for the July 4^th holiday, but didn’t feel like making my usual cut-out stars and having to make icing for them.  So I decided on these.  I made them a few years ago, and they were easy and delicious!  I have adapted this recipe from several I have read.  Many of them have a split of almond and vanilla extract in them, but having a child allergic to almonds, and the conflicting data regarding almond and imitation almond extracts and allergic reactions, I decided to leave it out altogether.  I am really happy with the way they turned out.  I find that sometimes that almond extract is a little overpowering anyway.  And the true test was when my family tasted them!  They gave the thumbs up, so I knew all was good!

Festive Funfetti Sugar Cookies

2 sticks butter, softened
1 ¼ cup sugar
1 Tbsp. vanilla
1 egg
2 ½ cups flour
¼ cup cornstarch
¾ tsp baking soda
½ tsp salt
½ cup jimmies, any color
½ cup nonpareils, any color

 

1)      Heat oven to 375 degrees.

2)      Mix flour, cornstarch, baking soda and salt in medium bowl.  Set aside.
3)      Cream the butter and sugar together in medium/large mixing bowl until light and fluffy.  Add the vanilla and egg and beat until combined.
4)      Add about 1/3 of the flour mixture to the butter mixture and mix slowly until well combined.  Repeat 2 more times until all of the flour is incorporated into the dough.
5)      Add the sprinkles and beat slowly, or mix by hand with a large spatula.  You don’t want to mix too hard or too much or the sprinkles will break up into the dough.
6)      Scoop the dough onto cookie sheets lined with parchment, using a small cookie scoop, a little more than an inch apart.
7)      Bake for 8-10 minutes, but just until you start to see golden brown on the bottom edges.  Cool on sheet on wire rack for 2-3 minutes, then remove directly to wire rack to finish cooling.

These have been a big hit with my family!!  They are easy to make, and the recipe makes a large amount of cookies.  Using the small cookie scoop, about 1 tablespoon of dough, I got over 5 dozen cookies.  The recipe is easily doubled, as well.

As far as the sprinkles go, most of you probably know that “Jimmies” are the long, skinny sprinkles.  “Nonpareils” are the little, tiny balls.  I purchased mine at a baking supply store, and you can get any colors you can imagine.  You could do the colors of your favorite sports team, holiday colors, or rainbow colors.  Whatever the celebration calls for!

 Enjoy!

Sweet Potato Casserole

This casserole is one of the side dishes I made for Thanksgiving. You may have seen this recipe on my old blog last year. My mom got this recipe from a family friend, Judy G., many years ago, and it quickly became a favorite of ours. It is like eating dessert WITH your dinner!

Sweet Potato Casserole

3 large sweet potatoes
1/2 cup butter
1 tsp. vanilla
1/2 cup milk or cream
2 eggs, beaten
1 cup sugar

Topping:
1 cup brown sugar
1/3 cup butter, softened
1/2 cup flour
1 cup chopped pecans

Cut sweet potatoes into chunks of roughly the same size. Place in a large pot and cover with water. Bring potatoes to a boil and let boil until you can easily pierce with a fork (about 20 minutes?). Drain potatoes in a colander and return to pan and mash. Add butter, vanilla, milk/cream, eggs and sugar. Mix well. Place into a baking dish (a 9x13 dish works well). Mix topping ingredients with a fork until they resemble coarse crumbs. Sprinkle topping over casserole and bake uncovered for 30 minutes at 350 degrees.

You can make this a couple days ahead of time and store covered in the refrigerator. You will need to increase the baking time if making them ahead!

Sorry I don't know the exact time I boil the sweet potatoes for....I guess that is probably important information. I just always check them around 15 minutes, and then again at 20 minutes. They should easily break up with a fork when checking.

This is my kids absolute favorite Thanksgiving dish. I love it, but I think they may love it more! My husband won't touch it. He has a dislike for sweet potatoes, so even though this is a completely sugared up version of sweet potatoes, he still won't eat it. This past Thanksgiving, I made a full feast even though it was just the 4 of us, partly because I wanted to not have to cook the rest of the weekend. It worked! My kids were begging for sweet potato casserole for breakfast! I said, "Go for it!". I just didn't want to see any of the food go to waste, so I didn't care what meal they ate it!

Anyhow, I highly recommend this dish. It's delish. Don't listen to my husband. Seriously. He doesn't know what he's missing. And that's fine. More for the rest of us!!