I messed up.
Thinking that my son’s Valentine’s Day party was this week, we made some sweet little sugar cookies for him to bring . . . only to realize *forehead smack* that Valentine’s day is NEXT week!! Argh! Oh well, it was a happy accident because we have truly enjoyed these cookies after almost every meal.
And for snack time.
And on those few afternoons where I find some quiet moments to myself during naptime.
Okay, okay, I think you get the picture. We love these cookies!
Since it’s February and spring hasn’t sprung yet, I am still going strong with hot cocoa too. Alright, this is just between us, I might have a full-blown sugar addiction. So as I was enjoying my cocoa and cookies today, I thought I’d share these two recipes with you. Neither is super sweet but both pack a lot of flavor.
Hot Chocolate Mix (adapted from Backpacker Magazine’s mix)
2-1/2 c. powdered milk
5oz non-instant chocolate pudding (I’ve used instant and it works just fine too)
1 c. cocoa powder
1 c. powdered sugar
1/2 c. non-dairy creamer
2 dashes of cinnamon
Dash of salt
-Mix together all ingredients.
-Add a couple tablespoons up to a 1/4 cup mix of cocoa mix into a mug. I’ll leave you to guess which camp I’m in.
-Fill the cup with hot water or milk and stir well.
Our Favorite Sugar Cookies
3-1/2 c. bread flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg (this is the secret ingredient that makes these goooooood!)
1 c. sour cream
3/4 c. sugar
2/3 c. butter
1/3 c. shortening
-Combine the flour, baking soda, salt and nutmeg in a medium bowl. Set aside.
-Cream butter, shortening and sugar together in large mixing bowl.
-Blend in the sour cream and then mix in the dry ingredients.
-Wrap dough tightly in plastic wrap and chill in the fridge for 1-2 hours.
-Roll out the dough to 1/2″ thick on a floured surface.
-Cut out with desired cookie cutters place on an ungreased cookie sheet.
-Bake at 350˚ for 8-10 minutes.