Vanilla Sugar Cookie Cutouts

I was trying to track down Michael's Grandma's famous recipe this year.  Apparently some mysterious relative gave it to me a few years ago but no one claims to recognize it!  I have bits and pieces but not the whole thing.  Maybe it was the the ghost of Christmas past.  So I decided to make up a recipe this year, fingers crossed that it was good.  I taste tested it on my Daisy troop and some parents and everyone just loved it!!  I am not a master baker so thank you Christmas ghost for pushing me to try something new.  The cookies retain their shape, are soft in the center with a good firm bite.  They are sweet enough unfrosted but not overly sweet with frosting.  I didn't get the best picture because decoration is all about fun anyway!

Vanilla Sugar Cookie Cutouts

Ingredients
1 1/2 cups butter
3 cups sugar
4 eggs
1 tbsp vanilla (kick it up a notch by adding vanilla bean seeds)
5 1/2 cups of flour
2 tsp baking powder
1 tsp salt
powdered sugar for rolling

Recipe

1. In a large bowl cream the sugar and butter until it's lightened in color and is light and fluffy.
2. While that's mixing - combine flour, baking powder and salt in a medium bowl and whisk to mix together.
3. Add eggs and vanilla to creamed butter and sugar and mix thoroughly.
4. Slowly add flour mixture to wet mixture.  Mix until just combined.  Scrape the bottom and sides as needed.  I usually hand stir after mixing to be sure I got all the flour incorporated.
5. Divide into four sections.  Roll them into balls and flatten.  Wrap with plastic wrap.  Chill for at least 4 hours or overnight.
6. Preheat the oven to 400 degrees.  Line cookie pans with parchment paper.
7. Remove the dough a section at a time for the fridge.  You will need to knead the dough.  Roll the dough out on parchment paper.  It will be hard to roll at first but will warm very fast so work quickly.  Use powdered sugar on the paper and rolling pin as needed.  Roll to 1/8 for crispy, 1/4 for softer but sturdy cookies.  
8. Cut shapes and put them on the cookies sheets about 1 inch apart lined with parchment.  Cook for 7 - 9 minutes in most ovens.  Time varies based on cookie size and thickness.  You want to pull out at the first sign the edges are getting lightly brown or just before.
9. Cool cookies for 2 minutes on cookie sheets then transfer to wire racks to cook completely.  Cookies are great plain or can be frosted, enjoy!

Quick Chipotle Chicken Chili

I think dropping and picking up my girls in frigid weather has made me love spicy food even more.  My husband probably doubts that's possible though!  Chili is great when you're having one of those crazy busy weeks.  You can make a big batch.  Eat the leftovers for days or even better freeze half of it and eat them when an even busier week comes along.  And you know it always does for those of us who overcommit even when we've parsed down our commitment list.  

This is quick chili that has amazing flavor with little simmering time.  I really like the simple truth organic tomatoes and beans and use this recipe.  The chili would also be just as good meatless or with ground turkey/beef.  To freeze the chili let it cool completely in the fridge.  Then place it in a freezer bag and laying flat in the freezer.  This allows for easy storage.  When you are ready defrost in the fridge and heat.  The beans will not get mushy using this method and it will taste like you just made it. 

Ingredients
2 tsp olive oil
1/2 cup finely chopped onion
1 - 1.5 lbs chicken breast in small bit sized pieces
1/2 tsp chipotle chili powder
1/2 tsp cumin
salt and pepper to taste
2 cans of tomato sauce (15 ounce each)
1 can chopped or diced tomatoes (14 ounce)
1 can diced tomato and green chilis (14.5 ounce)
2 cans tri-bean blend beans drained (15 ounce each)
1 can hot chili beans (15 ounce)

Directions

1. Heat olive oil over medium heat in a large pot.
2. Add chicken and onions.  We use kitchen shears to cut ours into small soup size pieces.  Season with chipotle chili powder, salt, pepper and cumin.  Cook until meat is just done. 
3. Add sauce, tomatoes and beans.  Cover with a lid.  Bring just to a low boil stirring occasionally.  Reduce heat to low and simmer for 30 minutes.  We like ours saucy so we keep the lid on while cooking.  You can also cook the onions and chicken then put all the ingredients into a slow cooker on low.  Let it cook a few hours and it's good to go.
4. Now it's time to enjoy!  Garnish with cheddar, avocado or sour cream or eat it as is.  This of course will taste even better the next day.