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Recipes for May 4, 2014

Soft Sugar Cookies

½ cups plain Greek yogurt

½ cups unsalted butter, softened

1 cup granulated sugar

2 whole eggs

½ teaspoon vanilla

3 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

1 heaping teaspoon cornstarch

½ teaspoon salt


½ cup unsalted butter, softened

1 teaspoon vanilla

1 teaspoon almond extract

1¾ cups powdered sugar

⅛ teaspoon salt

2 tablespoon milk

Liquid food coloring and sprinkles, optional

For the cookies: In a large bowl using a hand mixer or stand mixer, beat together yogurt, butter and granulated sugar until combined and light in color. Stop the mixer and scrape down the sides of the bowl a couple of times as it mixes. Add eggs, one at a time. Add vanilla. Scrape down the bowl again.

In a separate bowl, combine all-purpose flour, baking powder, baking soda, cornstarch and salt. Mix to combine. Slowly add flour mixture into the wet ingredients. Mix until completely combined. Cover and refrigerate dough for at least 30 minutes.

Preheat oven to 350 degrees.

Line two baking sheets with parchment paper or spray with nonstick cooking spray. Pull the chilled dough out of the refrigerator. Scoop out 1-inch balls and place them 2 inches apart on the cookie sheet. Bake for 10 minutes. Remove pans from the oven and set on a rack. Allow cookies to completely cool before frosting.

For the frosting: Beat butter and extracts in the bowl of a stand mixer with whisk attachment for 2 minutes. Add powdered sugar, salt and milk or cream. Beat with whisk attachment for 3 minutes on high. Color frosting with desired colors and frost cookies generously. Add sprinkles if desired.

Tanya Lowney of Superior

Pepper Kakor

1 cup butter, at room temperature

1½ cups granulated sugar

1 egg

1½ teaspoon grated orange zest

2 tablespoons of dark Karo syrup

1 tablespoon water

3¼ cups all-purpose flour

2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon ginger

½ teaspoon ground cloves

Combine all the ingredients and chill the dough at least 1 hour.

Preheat oven to 350 degrees.

On a floured surface roll the dough out to about one-fourth of an inch. Note: the thinner the dough, the crispier the cookie. Use a small cookie cutter. Bake on an ungreased cookie sheet for 10 minutes.

Clara Blair Cody of Superior