The perfect sugar cookie recipe

I am a self proclaimed cookie snob.

I like my chocolate chip crisp on the edges, my peanut butter chewy, and

my sugar cakey {its a word look it up}.

This recipe comes from my sweet friend Jenni.

It is the perfectly dense, shape keeping, buttery goodness.

Overmier Sugar Cookie

3 cups flour

1 1/2 tsp baking powder

1/2 tsp salt

1 cup sugar

1 cup butter

1 egg

3 to 4 tbsp Carnation evaporated milk

1 tsp vanilla

icing

Preheat oven at 400.

Mix the dry ingredients together.

Using your hands cut in butter.

Mix wet ingredients together.

Add to dry and mix using hands until dough forms {you may need to add

a little more milk if too dry}

No need to chill this dough but you can if you want to.

Roll out on floured surfaced to desired thickness.

Cut into your shapes.

Bake for 5-8 minutes {do not over bake}.

You are NOT looking for golden edges.

Let cool and then decorate.

Made these minis for Buggies recital.

I used a shot glass to cut them, classy I know, for this size.

They were the prefect bite size morsel.

Happy baking!

Peanut Butter Pretzel Cookie

I know I have said this before but I weird thing with Rachel Ray.

She is NOT my fav.

But I LOVE her magazine.

And I am going to go out on a limb and say that 99.9% of her recipes are NOT coming from her

but her staff.

This weekend I made a batch of cookies from this months issue. With a slight adaption.

Weirdo factoid about ME.

I DISLIKE nuts in my baked goods.

I know "NUTSO" {insert punch line drum beat}

Last night I ate around the nuts in my sisters b-day carrot cake.

So this recipe called for chopped peanuts, I substituted them with CHOCOLATE CHIPS!

Peanut Butter Pretzel Cookies

1 1/2 cups flour

1/2 tsp baking soda

1 1/2 sticks unsalted butter {at room temp}

1 1/4 cups sugar

1 cup smooth peanut butter

2 eggs {at room temp}

1 cup semi sweet chocolate chips

6 cups miniature pretzels, chopped {seems like a lot but goes quickly}

-Preheat oven to 350. Arrange racks in upper and lower 3rd of oven.

-Line cookie sheet with parchment paper.

-In bowl whisk together flour and baking soda.

-Using an electric mixer beat butter, sugar, and peanut butter on medium speed until fluffy, about 5 mins

-Add one egg at a time mixing well after each addition.

-With the mixer on low speed gradually add flour, until just combined.

-Stir in chocolate chips

-With the chopped pretzels in a bowl, take 1 1/2 in dough balls and coat in the pretzels. Add to cookie sheet {these do not spread to much so you can fit a good amount on each sheet}

-Bake, rotating the pans after 10 mins. Bake a total of 15 mins until golden brown but still soft to the touch.

-Let cool slightly then transfer to cool surface.

ENJOY!

Double pleasure = Double the yummy!

Ok so I have this weird Love Hate relationship with Rachel Ray.

I LOVE her magazine.

And TOTALLY dislike her.

If she is on TV I have to mute it or better yet change the channel.

But her mag on the other hand I have been running to the mail box since day one.

I have come to realize just because her name is on the cover, does not mean anything at all.

This months issue is full of yummy recipes.

Today Buggie and I made {from page 110} Double Your Pleasure Chocolate Cookies w/

Peanut Butter filling.

Here is our finished product.

I am excited for the Super Bowl tonight, normally we have a HUGE party. But this year

it is just us, which I am even more excited about. We are going to make some more

recipes from this months Rachel's mag, Chicken Wings {page 98} and Banana-Lemon Pudding Cake in a Crockpot {page 56}.

Hope you all are having a FABULOUS weekend!