Page 21 - Florida Sentinel 12-22-17

Recipes
LIME COOLERS (NO. 2)
Make Classic Sugar Cookies (No. 1) with lime zest instead of or- ange. Whisk 1 1/2 cups confec- tioners' sugar, 2 tablespoons green decorating sugar and 3 ta- blespoons lime juice, then spread over finished cookies.
PEANUT BUTTER COOKIES (NO. 3)
During the tradition feast of jolly old Saint Nick, children would leave food and drink for the saint and his attendants. The tradition has taken place for thousands of years, and originated in Nordic and African cultures.
These offerings would be exchanged for gifts overnight. Leaving cookies and milk could be di- rectly related to the history of the Christmas tree. The evergreen fir tree has traditionally been used to celebrate winter festivals for thousands of years. Christians use it as a sign of ever- lasting life with God.
Have a happy great holiday with these simple cookie recipes:
Make Classic Sugar Cookie dough (No. 1) without zest. Add 1 cup peanut butter with the sugar. Roll into medium balls; press with a fork. Sprinkle with coarse sugar and bake 12 to 15 minutes at 350 degrees.
BLACK AND WHITES (NO. 4)
Make Classic Sugar Cookie dough (No. 1) without baking powder; chill 2 hours. Roll out to 1/8 inch thick, then cut into 2-inch rounds and chill 30 minutes. Bake 8 to 10 minutes at 350 degrees. Cool, then spread with vanilla frosting on one side and chocolate on the other.
CLASSIC SUGAR COOKIES (NO. 1)
Beat 2 sticks butter, 1/2 cup granulated sugar and 3/4 cup confec- tioners' sugar until fluffy. Beat in 2 egg yolks, 1 teaspoon vanilla and 1 teaspoon orange zest. Whisk 2 1/4 cups flour, 1/2 teaspoon baking powder and 1/4 teaspoon salt; stir into the butter mixture, then chill 30 minutes. Roll tablespoonfuls into balls and flatten; sprinkle with coarse sugar and bake 15 to 20 minutes at 350 degrees.
LEMON VOLCANOES (NO. 5)
Make Classic Sugar Cookie dough (No. 1) with 1 cup granulated sugar total (omit confectioners') and lemon zest instead of orange; omit baking powder. Chill. Pulse 1/4 cup granulated sugar and 1 tablespoon lemon zest in a food processor. Roll dough into two 1- inch-thick logs and roll in the lemon sugar. Freeze logs 20 min- utes, then slice 1 inch thick. Bake 20 to 25 minutes at 325 degrees.
CLASSIC CHOCOLATE CHIP COOKIES (NO. 6)
Beat 2 sticks butter, 3/4 cup dark brown sugar and 3/4 cup granulated sugar until fluffy; beat in 1 teaspoon vanilla and 2 eggs. Whisk 2 1/2 cups flour, 3/4 tea- spoon baking soda and 1 teaspoon salt, then stir into the butter mixture. Add 2 cups semisweet chocolate chips and chill 30 minutes. Roll into balls and bake 8 to 12 minutes at 350 degrees.
FRIDAY, DECEMBER 22, 2017 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 9-B