Sugar Cookies and Icing

With the holidays coming up, it's time to think about all the yummy snacks that come with this time of year. One of my faves is iced sugar cookies. Here is a simple, but tasty recipe for sugar cookies and icing.

Sugar cookies:

1 cup butter, softened

1 cup granulated sugar

1 large egg

1-1/2 teaspoons vanilla

3 cups all-purpose flour

1-1/4 teaspoons baking powder

Beat together butter and sugar until light and fluffy. Add egg and vanilla, mix until just combined. Add flour and baking powder in intervals. Dough will seem as if doesn't have enough moisture but continue to mix with mixer until combined (it will come together when chilled). Divide the dough into four equal parts, shape into four disks, wrap with plastic wrap and refrigerate about an hour or until firm. Preheat oven to 375 F. Lightly grease baking sheets or line with parchment paper or a non-stick baking mat. Roll out dough between 2 sheets of waxed paper, about 1/4 inch thick for crispier cookies and 1/3 inch thick for softer cookies. Cut out shapes with cookie cutters and place on prepared baking sheets. Bake for 7-8 minutes or until edges just start to turn a golden color. For softer cookies, do not allow the cookies to take on color. Remove from oven, let cool for one minute and then transfer to wire rack. Allow cookie sheet to cool thoroughly before placing uncooked dough on it.

Cookie Icing

1 cup confectioner's sugar

2 teaspoons milk

2 teaspoons corn syrup

1/4 teaspoon vanilla flavoring

Stir sugar and milk together in a bowl until icing mixture is smooth; beat in corn syrup and vanilla until icing mixture is smooth and glossy in appearance. Add food coloring to desired shade. Ice cookie and set aside for the icing to harden.

Sweet Potato Pie

I got to have another lazy morning. I made Sweet Potato Pie yesterday afternoon and served it for breakfast this morning. I also served the kids vanilla yogurt on the side so I could at least pretend I wasn't giving them dessert for breakfast again.

I've noticed that most breakfast foods are packed with sugar or grease anyway so I don't think they are any healthier than this particular kind of pie. Anyway, sweet potato pie says fall to me. Now I just have one more day to get through of this crazy fall breakfast theme I have placed upon myself.

1/2 cup softened butter
1/2 cup firmly packed brown sugar
1 cup Mashed, cooked sweet potatoes
3 lightly beaten eggs
1/3 cup corn syrup
1/3 cup milk
1/2 teaspoon salt
1 teaspoon vanilla extract
1 pie shell, Unbaked


Cream butter and brown sugar in bowl until light and fluffy. Blend in sweet potato and eggs. Add corn syrup, milk, salt and vanilla; mix well. Pour into pie shell. Bake in a 425-degree oven for 10 minutes. Reduce heat to 325 degrees and bake 35 to 45 minutes longer or until well set.

Sweet Potato Custard

Serves: 6

Sweet potatoes and bananas combine to make flavorful, low-fat custard.

INGREDIENTS
1 cup mashed cooked sweet potato
1/2 cup mashed banana (about 2 small)
1 cup evaporated skim milk
2 tablespoons packed brown sugar
2 beaten egg yolks (or 1/3 cup egg substitute)
1/2 teaspoon salt
1/4 cup raisins
1 tablespoon sugar
1 teaspoon ground cinnamon

DIRECTIONS
1. In a medium bowl, stir together sweet potato and banana.
2. Add milk, blending well.
3. Add brown sugar, egg yolks, and salt, mixing thoroughly.
4. Spray a 1-quart casserole with nonstick cooking spray. Transfer sweet potato mixture to casserole dish.
5. Combine raisins, sugar, and cinnamon; sprinkle over top of sweet potato mixture.
6. Bake in a preheated 325º F oven for 40-45 minutes or until a knife inserted near center comes out clean.

NUTRITION INFO (per 1/2-cup serving)
Calories: 150.2
Fat: 5.3 g
Carbohydrates: 21.8 g
Protein: 4.4 g