Wednesday, February 20, 2008

Soft, Perfect Sugar Cookies

This recipe courtesy of The Picky Palate.
They are delicious and I love her suggestion about using the rolled fondent. It was a lot of fun decorating these soft, perfect sugar cookies.

2 Cups sugar
1 Cup butter, softened
3 eggs
1 teaspoon vanilla
1 Cup sour cream
6 Cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt

In an electric or stand mixer, cream the sugar and butter.
Add eggs, vanilla and sour cream until well combined.
Slowly add in the flour, baking soda, baking powder and salt until well combined.
In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.
Once chilled, roll and cut into desired shapes.
Bake at 350 degrees for 9-11 minutes depending on how thick you cut your cookies. Remove and let cool. Frost and decorate as desired.

Fondant Frosting Directions:
Roll the fondant out into an even thinness. (I used parchment paper to roll the fondant, so it didn't stick)
Use the same cookie cutter you cut the cookie into to cut out your shape.
Brush a light layer of corn syrup on top of the cookie
Press the cut fondant over your cookie.
Press around the edges to seal.

Tuesday, February 19, 2008

Egg, Goat Cheese and Tomato Toasts

3 T. Olive Oil
4 large slices sourdough bread
1 clove garlic, halved lengthwise
4 oz. fresh goat cheese
4 tomatoes, sliced
Salt and Pepper
4 large eggs

Preheat the oven to 250°.
In a large skillet, heat 1 1/2 teaspoons olive oil over medium heat.
Add 2 bread slices and cook, turning once or twice, until golden on both sides, about 4 minutes.
Transfer the bread to a baking sheet.
Repeat with 1 1/2 teaspoons olive oil and the remaining 2 bread slices.
Rub the toast lightly with the garlic and spread the goat cheese on top.
Keep warm in the oven.
Heat 1 tablespoon olive oil in the same skillet.
Add the tomato slices, season lightly with salt and pepper and cook, turning once, until softened, about 8 minutes.
Arrange the tomatoes on top of the toasts and return to the oven.
Wipe out the skillet.
Heat the remaining 1 tablespoon olive oil in the same skillet.
Crack the eggs into the pan, season lightly with salt and pepper, cover and cook over medium heat to desired doneness.
Place the toasts on 4 plates and top each with an egg.

These are fabulous! Everything smelled so good while making it... the bread, the tomatos, the garlic. Bryan loved it.