Showing posts with label Utah living. Show all posts
Showing posts with label Utah living. Show all posts

4/5/14






Have you ever eaten a pancake made with sour cream? There's a little breakfast/lunch spot in Salt Lake called Penny Ann's Cafe, and they serve the most delicious sour cream cakes! Sometimes, I daydream about those pancakes. They're that good.






This morning, I was thinking about those light, slightly tangy, melt in your mouth cakes. I was getting ready to watch General Conference on TV, and didn't have time to run in to SLC and wait in line for pancakes, so instead, I dug up a recipe in a cookbook I've had for years. A few minutes later, we were flipping cakes and smothering them with butter, syrup and fresh strawberries.
I know you're going to love these too.
Happy cooking!



Sour Cream Pancakes
adapted from the Jr League Centennial Cookbook
print recipe

1 egg
1 cup buttermilk
1/2 cup sour cream
1 tablespoon melted butter
1 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar

Combine all wet ingredients in a medium size bowl. Mix with whisk until blended.
Add all of the dry ingredients to the bowl. Mix once with a large spoon or whisk, do not over mix, mix just until the ingredients are incorporated, there should be a few lumps in the batter.
Heat the griddle to about 350 degrees. Melt butter onto griddle.
Using a 1/3 cup measure, scoop out batter and spread a bit with the edge of the cup. The pancake should be approximately 4-5 inches across.
Let the pancake cook until several bubbles appear and then pop. Turn the pancake gently, and let cook for an additional 3 minutes on opposite side. Do not pat down. Do not flip more than once.
The pancake is done when poked gently in the middle and the cake springs back.
Serve immediately with fresh fruit, syrup, butter and (or) powdered sugar.




3/24/14

Panera Copycat Broccoli Cheddar Soup




Have you been to Panera Bread? It's a chain, and even though I'm not a fan of chain restaurants, I love a sandwich and soup from Panera. Maybe it's  because we don't have Panera in Utah?  You always want what you can't have.
I'm not a fan of super thick and cheesy soup. That's why I like Panera's Cheddar Broccoli. It's filling, but not the gloppy-overly-salty-processed-cheese type of soup you find in so many restaurants. Doesn't that sound so appetizing? I looked at several recipes online that claim to duplicate Panera's recipe. Many of those recipes left out  (little, but significant) ingredients, like a bit of mustard, hot pepper sauce, or paprika, which are all listed as ingredients in Panera's soup.  So, I made my own version- a one pot, less than 30 minute recipe.
Just like Panera in your own kitchen.
It's always better home made.
Promise.




Panera Copycat Broccoli Cheddar Soup
A Bountiful Kitchen
print recipe

1/2  cup butter
1 cup onion, chopped
1 cup  chopped carrots ( I used baby carrots)
4 cups chopped broccoli
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon paprika
few drops of hot pepper sauce
4 cups chicken or vegetable broth
1 1/2 cups cream or half and half
1 teaspoon yellow mustard
1/4 cup cornstarch, whisked into 1/2 cup cold water or cold broth
2 cups (about 8 oz)  grated sharp cheddar cheese

Melt butter in large stockpot. Add onions and cook until soft, about 4-5 minutes. Add carrots and broccoli cook for additional 3-4 minutes, season with salt, pepper, paprika and hot pepper sauce.  Pour chicken broth and cream into vegetable mixture. Add one teaspoon mustard, whisk until smooth.
Simmer over medium-low heat.
In a small bowl or cup, whisk the cold water or broth together with the cornstarch until smooth. Pour into the stockpot with the vegetable mixture. Whisk until smooth. Add additional salt and pepper to taste. Add cheese and cook just until cheese is melted. Reduce heat until ready to serve.
Serves 4 as a main course

Tips:
-Sharp or extra sharp cheese is best for this recipe.
-If you want to make a heartier soup,  cook a couple of chicken breast halves and shred or chop before adding to the finished soup.


3/14/14

Springtime Salad with White Chocolate Pecan Croutons and Harmon's $250 Gift Card Giveaway!




I'm in love.
With a grocery store.


Last week, I was invited to a blogger event at Harmon's City Creek in downtown Salt Lake City. We were treated to a cooking class taught by Aaron, chef and director of the cooking school in the Harmon's City Creek location.



Aaron taught us how to make a creamy asparagus risotto with topped with duck bacon.  Oh my. We were also served a pork tenderloin, cooked using the Sous Vide method.  The tenderloin was served with a balsamic reduction, wilted baby kale, shaved white asparagus and a piece of french cut purple potato.  Absolutely delicious.
Harmon's cooking school  offers a variety of cooking classes at three locations, covering a wide range of classes, individual tailored small group classes and even private parties.



Harmon's is a home grown business, started by Jake and Irene Harmon on the corner of 330 South and Main in SLC.  Harmon's humble beginning in 1932 has grown to 16 stores and over 3,000 associates. Their focus on customer service and fresh, quality products has made Harmon's, in my opinion, the best of the best in Utah.


Original Harmons Market Spot








What started at The Market Spot over 80 years ago has flourished under family ownership. Do you wonder why some businesses fold overnight, while others have long term staying power? After spending the afternoon at Harmon's I can tell you why they have not only survived, but thrived.  Customers are #1 at Harmon's.
Bob Harmon (grandson of Jake and Irene) spent over three hours with us, in the cooking class, and then gave us a department-by-department tour of his store. Bob shared his enthusiasm for everything in the store from the house-made guac to the cookies in the bakery.




It tastes as good as it looks.
















I knew Harmon's had the best in-store bakery in the state, but didn't know each and every one of their cookie, cakes and pastries are baked in house.  Everything, right down to the frosting on the cookies are made in-store, with fresh ingredients. That sugar cookie pictured above was one buttery piece of heaven. I may have eaten two of the four I brought home.


Man can live by bread alone. 

The artisan breads are phenomenal. If you love bread like I do, Harmon's is the grocery store for you. Not only do they sell whole loaves, but half loaves and single slices of bread. Oh, happy day!
Sometimes, I sneak in and get a couple of slices of my favorite breads, including sugared challah and a bowl of soup to take home for lunch.  This is the White Chocolate Pecan artisan bread, it's making a guest appearance in my salad today :)

Harmon's famous White Chocolate Pecan Bread












The produce is local when available, and always the highest quality. I recently purchased a 4 lb bag of Harmon's oranges from Brandt Farms in Reedley, CA. The oranges are packed for Harmon's and shipped immediately, which guarantees the freshest product for Harmon's customers.



  I compared a Harmon's orange to one from a warehouse store I had at home, and the Harmon's orange won the sweetness and juiciness test hands down.



Bob's Kabobs


Are you tired of reading about my love affair with Harmon's?  Don't answer that question.
Last chapter.
Meat.
Harmon's is the only grocery in the state to offer only Prime and Choice beef, the two highes grades on the USDA grading scale. Hormones? You won't find them in any of the meats or poultry sold in Harmon's meat cases. A while back I was looking for Italian sausage without additives. Could not find it.
Anywhere.
Except Harmon's.
I purchase a few kabobs for a quick dinner last week. Threw them under the broiler, (because I was too much of a sissy to go outside and grill in the snow). Outstanding.  Even the leftovers were tender, juicy and full of flavor. The quality? = to that of a high end steak house, with a much smaller price tag, $4 for a 8 oz kabob.




Have you worked up an appetite after reading my epistle on Harmon's??
I've got a special dish for you. With Spring approaching I decided to use a few fresh ingredients I found on my most recent trip to  (you guessed it)  Harmon's.  One vegetable in particular, white asparagus, was especially interesting to me. Chef Aaron served it raw and thinly sliced with our lunch.  You can steam it, or serve it raw.  I love it both ways.  It adds a nice white healthy splash to the salad instead of somewhat predictable white grated cheese.


The frosting on the cake (or salad) in this case, are the sugared croutons. They are made from the White Chocolate Pecan Artisan bread found at Harmon's bakery.  They take the place of the commonly used sugared nuts in a sweet and savory salad. I know they're going to be your new favorite. Try this out for your next gathering. It's the perfect salad for your upcoming Easter brunch or the wedding shower you're hosting. Fresh, simple and unique.





If you've been thinking about checking out Harmon's enter this giveaway using the rafflecopter code below. You could win $250 to spend on your next visit to Harmon's!
Good luck :)





you may want to slurp up any leftovers...



Springtime Salad with White Chocolate Pecan Croutons and Fresh Strawberry Dressing
A Bountiful Kitchen
print recipe

croutons:
3 thick slices (3/4 inch thick) White Chocolate Pecan Bread (about 4 cups)*
1 tablespoon olive oil
2 tablespoons sugar, divided
coarse salt

dressing:
1/4 cup cider vinegar
1/2 canola oil
1 cup fresh strawberries, washed and cut in half
3-4 tablespoons honey or sugar, to taste
dash salt
pepper to taste

salad:
8-12 oz mixed greens, spinach, baby kale, etc.
3 green onions, sliced
4-5 asparagus spears, tough ends snapped off, sliced thin* (optional) or green asparagus may be used
16 oz sliced strawberries (1 cup to be used for dressing)
2 cups fresh blackberries or blueberries

prepare croutons:
Preheat oven to 375 degrees. Place rack on top third of oven . Cut bread into cubes. Use all parts of bread, do not remove crust. Place bread cubes on cookie sheet or jelly roll pan. Drizzle with olive oil and sprinkle with one tablespoon of sugar. Sprinkle with coarse sea salt. Bake for 10-12 minutes or until golden browned. Remove from oven and let cool.

Prepare salad dressing:
Place all ingredients in blender, blend until smooth. Set in refrigerator until ready to serve salad.
May be made a day ahead. Stir before serving.

Prepare salad:
Place all greens on a platter or in a salad bowl. Arrange fruits and vegetables on top of the greens.  Refrigerate until ready to serve. Place the croutons on the salad just before serving.  Serve with fresh strawberry dressing.
Serves 8-10 as a side salad

Tips:
-If this bread is not available, you may substitute any type of bread to make the sweet croutons. i suggest using  raisin bread or other artisan bread.
-The white asparagus may be steamed lightly, then cooled quickly in a ice water bath. Place the asparagus in between paper towels to remove excess water and sprinkle lightly with salt. The asparagus
may also be served raw. Wash well and drain, slice thin on an angle.




2/26/14

Swagg Cookie



Another lesson today on Good, Better, Best  :)
Remember the (Almost) Swig Cookie recipe I posted last summer? If you haven't made it yet, you need to get busy. I've had dozens of people tell me they love to make the cookies at home, since they don't live close to the famous Swig cookie shacks. So how do you improve on a good thing?
One word.
Chocolate.



naked, before frosting ;)

I love the simplicity of the (Almost) Swig Cookie. It's easy to throw together, scoop, flatten and bake. Speaking to women here: you and I both know, there are times a sugar cookie won't fill our want  need. We need chocolate.
In the interest of making a good thing better, I played with my original recipe and made a few adjustments. After a couple of test batches, I came up with the (Almost) Chocolate Swig Cookie...but that's a mouthful, so I named it the Swagg Cookie. It's a little bit short-bready (technical ABK term) on the sugar coated edges, soft in the middle, lots of dark chocolate flavor, topped with a bit of creamy chocolate-sour cream frosting. If that's not swagg, I don't know what is.







Here's the deal.
Good:  Cookie from cookie stand :)
Better: (Almost) Swig Cookie, baked in your kitchen
Best:    Chocolate Swagg Cookie
You choose.



Chocolate Swagg Cookies
A Bountiful Kitchen
print recipe

1/4 cup butter, room temperature
1/4 cup shortening, (butter flavor is best)
3/4 cup sugar
1/2 cup sour cream
1 teaspoon almond or vanilla flavoring ( I like almond)
1/3 cup plus 2 tablespoons unsweetened cocoa
1 3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt

for shaping cookies:
1/4 cup granulated sugar
cooking spray
*glass with flat bottom, see notes below

Preheat oven to 325 or 300 on convection setting.
Cream butter, shortening and sugar together.
Add sour cream and almond flavoring. Mix. Add the cocoa and mix again until smooth. The mixture should be creamy, with no specks of white. Turn the mixer off.
Add the flour, baking powder and salt all at once. Mix just until all of the flour disappears, on the lowest setting. This should take about 20-30 seconds.
Using a 1 3/4 inch to 2 inch scoop, place the dough onto a lightly greased cookie sheet.
Lightly spray the bottom of a glass with cooking spray. First press the glass against a cookie, then dip the bottom of glass in sugar to flatten cookie a bit. Continue dipping the bottom of the glass into the sugar after flattening each cookie.
After all of the cookies are flattened a bit, go back and lightly sprinkle sugar on top of each cookie.
Bake for about 11 minutes at 300 convection, or about 12-14 minutes at 325.
The cookies should be barely firm on top. Do not over cook!
Let cool completely on cookie sheet. Frost when cool.
Yield about 8-10 large cookies or 12-14 small to medium cookies.

Sour Cream Chocolate Swagg Frosting
1/4 cup butter, room temperature
1 tablespoon sour cream
1 3/4 cup powdered sugar
1/3 cup cocoa, unsweetened
1 teaspoon vanilla
milk to thin, about 1 tablespoon

Cream butter, sour cream and powdered sugar. Add cocoa and vanilla, beat until smooth. Thin frosting with milk a  tablespoon at a time until desired consistency.


Tips:
-To achieve an edge on the cookie, or "lip" * :
1. Generously fill the cookie scoop, extra dough will help form an outer edge on the cookie.
2. Choose a glass with a flat bottom. Look at the bottom of the glass, if the bottom is not flat, the dough will not press out properly.
3. I use a 2 1/4 inch glass bottom for my smaller 1 3/4 inch cookie scoop; and a 2 3/4 inch glass bottom  when using a 2 inch cookie scoop .
4. Flatten the cookie ball with the bottom of the glass, twisting the glass gently as you flatten the dough ball. The dough should no longer be mounded. The cookie should be about 1/4 inch thick after flattening with glass.
-I use Dutch Process Cocoa, which I highly recommend for this cookie.
-This cookie will keep well refrigerated for a few days. Frost after cool, refrigerate in a single layer until the frosting is set, then stack in layers between parchment or wax paper, cover tightly.
-If you want to mail this cookie, I would add a cup of chocolate chips to the batter and use all butter flavor  shortening. It will stay fresh longer and travel better. Sprinkle generously with sugar on top and leave the frosting off of the cookie. Perfect for missionaries, college students or military care packages!
-Be very careful to not over bake this cookie. It will be slightly firm to the touch when done. Because the cookie is so dark in color, it cannot be judged by color when it is finished baking. See the photos at the top of the page for example of cookie after removing from oven, but before frosting.

2/21/14

Utah Fry Sauce



For a few weeks in February of 2002, Salt Lake City was the world's stage.  It was an exiting time, so many athletes, fans, and visitors from foreign countries. The media reported on everything from athletic events to two Utah phenomenon's:  green jello and fry sauce. Fun fact- two of the hottest Olympic pins traded at the 2002 games were the green jello pin, and the fry sauce pin.








As far as green jello goes, I'll tell you this, it's not making it's way into my kitchen. Ever.
Fry sauce... that's another story. One of my kids LOVES fry sauce. If there is any leftover when he's done dipping fries, he slurps up the remaining sauce. Not kidding. Ok, he hasn't done that for a few years, but he used to do it.
If you are familiar with fry sauce, you probably know it is served in almost every restaurant inside the Utah border where fries are served. What exactly is fry sauce?  Mostly, it's a mixture of mayo and ketchup, with various other ingredients added, depending on your liking. There are many stories about the origin of fry sauce.  Arctic Circle, a local Utah fast food chain, claims to be the first to serve it, way back in 1924.




Fry sauce is simple to make and promises to take your fries to an Olympic level!  Eh eh eh.
Couldn't help myself.
Happy dipping, friends.




Utah Fry Sauce
A Bountiful Kitchen
print recipe

Basic ingredients:
1 cup mayonnaise
1/2 cup ketchup (or a mixture of barbecue sauce or chili sauce)

Add in any of the following:
1-2 tablespoon dill pickle juice
or
2 tablespoons sweet pickle relish
or
onion powder about 1/2 teaspoon
additional add in may include:
a few drops of hot sauce, or a few dashes of cayenne pepper

The Arctic Circle recipe is rumored to be:
equal parts:
mayonnaise, ketchup, buttermilk


Whisk together mayo and ketchup in a small bowl. Mix in any of the optional ingredients.
Keep refrigerated up to one week.
Serve with home made fries or onion rings, or serve on hamburgers.


Baked Fries

potatoes, any type- Yukon, Red, Russet
olive oil
salt
fresh herbs, if desired

Pre heat oven to 450 degrees (convection setting, if available). Place rack on top third of oven.
Thoroughly wash potatoes. Pat dry. Cut into slices, depending on desired thickness of fries.
Place cut potatoes on jelly roll or other large baking sheet.
Spray pan lightly with cooking spray to prevent sticking to pan, or use silicone liner, or parchment paper.
Layer potatoes in single layer on pan. Drizzle with 2-3 tablespoons olive oil. Sprinkle generously with salt and top with fresh herbs, I like fresh thyme.
Bake for about 12-15 minutes depending on oven, or until fries are golden brown.

2/17/14

Great Harvest Honey Whole Wheat Bread (copycat)




I'm trying to figure out where the past 12 months went.
A year ago, this was our  life…




February 2013.
The coldest February in the history of the world to move. Not kidding when I say the snow stayed on the lawn until April.  It was that kind of winter.
Hooray for 2014. Yesterday, it was 55 and no snow in sight in the neighborhood. It's feeling like SPRING out there. It's kind of weird, really. This time of year is usually reserved for comfort food recipes. You know, "stay inside and bake up a storm while it's snowing outside" type of food. It was practically shorts weather yesterday, but I was inside, pretending it was cold, baking bread.


This recipe is the closest I've tried to the Great Harvest Honey Whole Wheat recipe. It's made with five ingredients you can pronounce, and it is absolutely delicious. If you haven't experimented with making wheat bread yet,  read the tips on this post, it will give you some helpful pointers.
Happy Baking!





Great Harvest Honey Whole Wheat Bread (copycat)
adapted from Eat Cake for Dinner found on Pinterest
print recipe

1 1/2 tablespoons instant yeast ( I like SAF brand)
2 cups warm water
1/3 cup honey
4 1/2 cups whole wheat flour (approx)
1 1/2 teaspoons salt

Combine yeast, water and honey in the bowl of a stand mixer; let sit for 5 minutes or until frothy and bubbly.
Place the paddle attachment on the mixer, if using a stand mixer.
Add 3 cups of flour, mix. Add salt and another cup of flour, mix until combined. 
At this point you should have added a total of four cups of flour. The recipe may take a little less, or a little more, depending on climate.
The dough should barely pull away from the sides of the bowl when it has the proper amount of flour added. Using the dough hook, knead for 4 minutes on low.  Cover dough and let rise in a warm, draft free place until doubled.
After the first rise, punch down dough with floured or greased hands, shape and place in a greased loaf pan. 
Let rise again until doubled.
Preheat oven to 350, set rack in middle of oven.
Bake at 350 degrees for 30 minutes. Remove bread from oven.
Cool in pans for 10 minutes, then remove loaf and cool completely.


Tips:
-This recipe is easily doubled, I made two batches, side by side. I didn't want to crowd the mixing bowl, so the flour would mix in properly.
-If you use freshly ground wheat flour, you might need to add 5- 5 1/2 cups of flour.
-You may omit 1/2 cup of the flour and add 1/2 cup of seeds such as sunflower, flax, oats, etc.
-When mixing the bread, add the flour a little at a time to make sure the flour is mixed well into the dough. I used about 4 1/4 to 4 1/2 cups total in my dry climate. If you live in a more humid climate, you may need to use less flour.
-It is important to let the dough mix properly in the bowl.  I set the timer to make sure it has kneaded for four full minutes after all of the flour is added. You will be surprised at how long 4 minutes is, when you are mixing and have the timer set!
-30 minutes seems like a short bake time, but it turns out perfectly.
-I used King Arthur 100% Whole Wheat Flour you can purchase at your local grocery, or purchase on Amazon, through this link.

2/10/14

Cutler's Famous Glazed Sugar Cookies (step by step)


If you live in Davis County, Utah, you know about Cutler's Cookies. We have lived in Bountiful for close to twenty years and have had the pleasure of being a Cutler's customer for as many years.




I'm honored to be the only blogger Curt and his wife Nancy have worked with in sharing recipes both in classes and online.  Every time I post one of their recipes, people from near and far away comment about craving one of their signature sugar cookies. Cutler's sugar cookies are soft, puffy, perfectly shaped and always frosted with either a generous amount of buttercream or topped with a glaze, flavored with a hint of almond.

topped with glaze


topped with buttercream frosting.


I originally posted Curt's recipe for Sugar Cookies with Butter Cream Frosting here, and later added the glaze recipe to the post after numerous requests. Since there were so many requests about the glaze, how to make it, how it is applied, etc., I thought you might like to see the method Cutler's uses to glaze the cookies a whole pan at a time. Their secret is a stainless steel pan you'll find in the hardware store. It looks like this and costs just a few dollars- some call it a trowel pan or a spackle pan, I think it looks like a mini-trough.

mini-trough for glazing
Curt came over last week to show us step by step how the glaze is applied. We baked up some cookies he made in the Cutler's kitchen and also mixed up a batch in the Bountiful Kitchen.  Melanie (quality control specialist and bff), my daughter Corrine (who took most of the photos so I could get busy with the flour) and the cutest grand baby you've ever met, Anabelle, aka: Yanners, Yani, Yippers, The Yiplet (advocate for anything pink, sparkly and sugar filled) were on hand to join in the sugar fest. Cathy, cookie making expert  from Cutler's, also joined in the fun.


Yani, testing the finished product
she approved

Frosting or glazing the cookie is a matter of preference. Some are buttercream frosting fans (me). Some are glaze fans (me again).  If I have to choose just one, I'm going with buttercream every time. But after eating these glazed cookies fresh out of the spackle pan, I must say, I'm now a glaze lover too.




Here's a step by step from the Cookie King himself, Curt Cutler.
Step one. Get all of the ingredients together.

cookie making, Cutler style

when measuring flour, scrape after adding to measuring cup to insure an accurate measurement

line baking pans with parchment paper

roll the dough to about 1/4 inch thick
make sure there is plenty of flour on the surface, or the dough will stick

cut out shapes with cookie cutter

remember that part about generously flouring surface?
if you don't flour the surface enough,
you may need to use a spatula to get the cookie shapes into the baking pan
cookies from the bakery, cut by machine

dough ready to set on pan and bake


After baking, remove from oven and let cool completely.
Ready for the glaze?
Make the glaze according to recipe and fill the mini trough with glaze. Double the glaze recipe if you are using the trough, so you will have enough glaze to cover all of the cookies.

line a baking pan with a clean sheet of parchment paper
set the cookies on top of a cooling rack that will fit into a baking pan

This is the method Curt uses to cover all of the cookies at one time.
Thanks Corrine, for making this Gif file, so we can watch it over and over and over.



isn't this a thing of beauty? 
say yes










If you don't want to purchase a spackle pan, you can simply mix up the glaze in a bowl, then dip the cookie and gently scrape the excess icing off before setting it on a pan to set up. The next few photos show us dipping the cookies in the glaze by hand.

dip the cookie into the glaze, let the excess glaze drip back into the container

using  a butter knife, scrape off any excess icing back into container

one beautiful glazed cookie

essential ingredients
hurry and throw on some sprinkles before the glaze dries!



That's it! Very simple, really. With or without the mini trough.
Of course, the easiest way to enjoy a Cutler's Cookie is to hop in the car and drive over to Cutler's and get your cookie fresh from their Bakery. Call them to place your order early (801) 298-2253. Valentine's Day is one of their busiest days of the year. Curt and crew sell about 300 dozen (3,600!)  heart shaped cookies the week of Valentine's, not counting the pink frosted or other cookies sold there. Baking frenzy on 500 South.
Hope your Valentines Day is filled with all things sweet!


Cutler's Famous Glazed Sugar Cookies
Cutler's Cookies, Bountiful Utah

1 1/2 cups butter (3 sticks)

2 cups sugar

3 eggs

2 teaspoons vanilla

2 teaspoons baking powder

1/2 teaspoon salt

5 cups cake flour
glaze ingredients (below)
sprinkles for topping cookies
parchment paper (optional)


Cream butter and sugar. Add eggs and vanilla and mix until blended well. Add dry ingredients and mix. To make dough easier to work with, chill before rolling.
Generously flour surface.
Roll dough on floured surface to about 1/4 inch thick. Cut cookies and bake at 350 for 10 minutes. 

Cookies are done when top is slightly cracked and no longer looks wet. Edges may be slightly browned.

Top the cookies with glaze. 

Makes about 2 1/2 to 3 dozen, depending on the size of your cookie cutter.


Cutler's Glaze
Single recipe is fine if you are dipping the cookies. If you are pouring out of the trough, double this to insure you will have enough to pour out of pan and cover all cookies


4 cups powdered sugar

1/2 teaspoon almond emulsion* or almond extract

1/2 teaspoon meringue powder**

milk or water to thin (Curt prefers milk) about 1/2 cup
milk will make a thicker glaze, water a thinner glaze

Place powdered sugar in a large bowl. Add almond emulsion or almond extract to the powdered sugar, along with milk or water, a little at a time whisking to combine. Continue whisking until smooth. Add just enough water to make a smooth glaze that stays on a knife when the knife is dipped in the glaze.
Glaze the cookies by dipping the cookie into the glaze in a bowl and removing quickly when coated.
Place cookies on rack or cookie sheet until glaze sets.

Tips:
-*almond emulsion is sold at specialty cooking stores (Orson Gygi's in Salt Lake City) or stores where cake decorating supplies are sold. You may also use almond extract. 
-** Meringue powder is also sold at specialty cooking stores. Cutler's uses meringue powder to create a shiny effect on their glaze. It is optional when making the glaze. Or you may use the same amount of cream of tartar in place of the meringue powder to create the shiny effect. I have noticed the shiniest effect seems to come when using the combo of water and meringue powder in the glaze.
-If the glaze starts to get too stiff, add a small amount of water and whisk in until desired consistency. I mixed up the glaze, then poured it into a pie plate so we could easily dip the cookies that are covered in white glaze in the photos above. 
-The hot pink color is achieved through using a food coloring purchased through Michaels or (in Utah) at Orson Gygi.
-Make sure to use a clean sheet of parchment paper in the bottom of the pan used to glaze the cookies. if you are using the trough method. After you are finished pouring the glaze over the cookies, you may scrape the excess glaze back into a container and use the icing for a future batch of cookies. Refrigerate any leftover glaze. 

clean up crew