My Favorite Sugar Cookies and Homemade Hot Chocolate Mix

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.