Classic Holiday Sugar Cookies
Makes 3 dozen; 30min
INGREDIENTS
4 cups all-purpose flour
1 1/4 cups sugar
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
2 large eggs
1 1/2 teaspoons vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
holiday cookie cutters
PREPARATION
In a large bowl or mixer cream together butter and sugar until fluffy and lightened in color. 3-4 minutes.
One at a time, beat in eggs, then add in vanilla extract.
In a separate bowl, combine flour, baking powder and salt.
Gradually add flour mixture to the wet ingredients and beat until just combined.
Divide dough in half and shape into 2 discs. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
Once chilled, preheat oven to 350ºF and line 2 baking sheets with parchment paper.
Roll each disc out on a lightly floured surface to 1/4-inch thickness.
Use holiday cookie cutters to form cookies and transfer to lined baking sheets.
Place baking sheets in oven and bake for 7-9 minutes, or until edges are lightly browned.
Remove from oven and let cool completely.
Peanut Butter Tandy Cake
makes 24 small squares; 20 minutes prep, 20 minutes cook time, 30 minutes inactive
FOR THE CAKE
1 1/2 cups sugar
2 tablespoon vegetable oil
2 tablespoons butter, softened
4 eggs
1 tablespoon vanilla extract
1 cup milk
2 cups all-purpose flour
1 teaspoon baking powder
FOR THE TOPPING
1 12-ounce bag chocolate chips
1 cup smooth peanut butter, softened
PREPARATION
Preheat the oven to 350˚. Grease a 15x10 baking pan.
Combine sugar, oil, and butter in a large bowl until just combined. Add in eggs one at a time. Add vanilla and milk and combine.

Mix together flour and baking powder. Add to sugar mixture.
Pour batter into pan and bake for 20 minutes or until just beginning to brown.

Spread peanut butter over hot cake. Allow cake to cool completely.
Melt chocolate chips by 30 second intervals, stirring each time the microwave ends. Or use a double boiler to gently melt the chocolate. Do not overheat chocolate chips.
Spread melted chocolate over peanut butter.

Cut into small squares before chocolate cools completely. Once cut you can refrigerate to speed up the chocolate setting process.
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