|Fruit smoothie and sugar cookies|
The other day, I made a couple of things, and thought I would share them with you.
1 cup butter, softened
1 cup white sugar
2 tablespoons milk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
|1.||In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add milk and vanilla; beat until light and fluffy.|
|2.||In a separate bowl, combine flour and baking powder; gradually add to creamed mixture and mix well.|
|3.||Chill at least 2 hours or overnight.|
|4.||On a lightly floured surface, roll the dough to 1/4 inch thickness. Cut with trefoil cookie cutter available at Girl Scout stores, or use small cutter of your choice. Place cookies on ungreased baking sheets.|
|5.||Place cookies on ungreased baking sheets. Bake at 350 degrees F (175 degrees C) for 8-10 minutes or until lightly browned. Cool on wire racks.|
Since I first tried this, I've come up with a couple of variations. Instead of butter, I've also used margarine or shortening, with good results. I find that fruit juice can be used for milk. Finally, I like to add flavors. In my last batch (In the photo), I added a tablespoon of orange zest.
In my relatively small apartment, I don't have a flat surface large enough to roll it out. So, I came up with an alternative.
I drop spoonsful of batter onto the cookie sheet, and flatten it slightly with my fingers. The size of spoon depends on the size of cookie. In the picture, I used a regular teaspoon.
2 tablespoons sugar
2 tablespoons plain yogurt
1/2 cup frozen fruit
1 cup whole milk
Add all ingredients to blender cup, and blend until smooth.
In this recipe, the amounts are approximate. I've used a bit more or less of each, depending on my mood. Any frozen fruit will work, although pomegranate seeds get stuck in the straw.
Both of these are really easy, and tasty as well.