SUGAR COOKIES
LOWER CALORIE
PREP 55 min TOTAL 2 hr 55 min
5 dozen 2-inch cookies
1½ cups powdered sugar
1 cup butter, softened
1 teaspoon vanilla
½ teaspoon almond extract
1 egg
2½ cups all-purpose ;our
1 teaspoon baking soda
1 teaspoon cream of tartar
Granulated sugar or
colored sugar
In large bowl, beat powdered sugar, butter, vanilla,
almond extract and egg with electric mixer on
medium speed, or mix with spoon, until well
blended. Stir in ;our, baking soda and cream of
tartar. Cover and refrigerate at least 2 hours.
Heat oven to 375°F. Lightly grease cookie
sheets with shortening or cooking spray, or
line with cooking parchment paper or silicone
baking mats.
Divide dough in half. Roll each half on lightly
;oured surface until ¼ inch thick. Cut into desired
shapes with 2- to 2½-inch cookie cutters.
Sprinkle with granulated sugar. On cookie sheets,
place cutouts about 2 inches apart.
Bake 7 to 8 minutes or until edges are light brown.
Remove from cookie sheets to cooling racks.
COLORED SUGAR Place ½ cup granulated
sugar in a resealable food-storage plastic bag.
Add liquid food color to tint as desired. Seal
bag. Squeeze and rub sugar in bag until it
becomes evenly colored. Homemade colored
sugar might clump; if it does, just break apart
until clumps are gone.
FROSTED AND DECORATED SUGAR
COOKIES Omit granulated sugar. Frost
cooled cookies with Creamy Vanilla Frosting
tinted with food color.
Decorate with colored sugar, candies, candied
fruit or nuts if desired.
PAINTBRUSH SUGAR COOKIES Omit
granulated sugar. Cut rolled dough into desired
shapes with cookie cutters. (Cut no more than
12 cookies at a time to keep them from drying
out.) Mix 1 egg yolk and ¼ teaspoon water.
Divide mixture
among several
custard cups.
Tint each with
a different food
color to make
bright colors.
(If paint thickens
while standing, stir in a few drops of water.)
Paint designs on cookies with small
paintbrushes. Bake as directed in Step 4.
Betty Crocker Cookbook
Ringbound from Wiley
available early November
1 Cookie: Calories 60; Total Fat 3 g (Saturated Fat 1. 5 g; Trans Fat 0 g); Cholesterol 10 mg; Sodium 45 mg; Total Carbohydrate 8g
(Dietary Fiber 0 g); Protein 0 g Exchanges: ½ Starch, ½ Fat; Carbohydrate Choices: ½
Lidia Matticchio Bastianich
New from the host of the PBS series
Lidia’s Italian-American Kitchen.
Join Lidia as she crosses the country
to talk with ;shermen, chefs, farmers,
butchers, families and entrepreneurs
to learn more about the rich and
diverse development of Italian-
American culture.
Hardcover from Knopf available now at select warehouse locations
Ringbound Cookbooks
SAUSAGE-STUFFED
MUSHROOMS
Serves 6 to 8
When I’m making a turkey for Thanksgiving,
I don’t stuff it for two reasons. First, I prefer
stuf;ng that’s crunchy outside and moist
inside rather than the soggy stuf;ng that
comes out of the bird. Second, in order for
the stuf;ng to be done, the turkey has to
cook longer and it ends up being dry. My
solution? I roast a turkey and make these
mushrooms ;lled with sausage-and-bread
stuf;ng to serve alongside.
16 extra-large white mushrooms,
caps and stems separated
5 tablespoons good olive oil,
divided
2½ tablespoons Marsala wine or
medium-dry sherry
¾ pound sweet Italian sausage,
casings removed
¾ cup minced scallions, white
and green parts ( 6 scallions)
2 teaspoons minced garlic ( 2
cloves)
1 teaspoon kosher salt
½ teaspoon freshly ground
black pepper
²⁄³ cup panko (Japanese
dried bread ;akes)
5 ounces Italian
mascarpone cheese
¹⁄³ cup freshly grated
Parmesan cheese
2½ tablespoons minced
fresh parsley
Preheat the oven to 325 degrees.
Trim the mushroom stems and chop them
;nely. Set aside. Place the mushroom
caps in a shallow bowl and toss with 3
tablespoons of the olive oil and the Marsala.
Set aside.
Heat the remaining 2 tablespoons of
olive oil in a medium skillet over medium
heat. Add the sausage, crumbling it with
a wooden spoon. Cook the sausage for
8 to 10 minutes, stirring frequently, until
it’s completely browned. Add the chopped
mushroom stems and cook for 3 more
minutes. Stir in the scallions, garlic, salt,
and pepper and
cook for another 2
to 3 minutes, stirring
occasionally. Add the
panko crumbs, stirring
to combine with the
other ingredients.
Finally, swirl in the
mascarpone and
continue cooking until
the mascarpone has
melted and made the mixture creamy. Off
the heat, stir in the Parmesan and parsley
and season to taste. Cool slightly.
Fill each mushroom generously with the
sausage mixture. Arrange the mushrooms in
a baking dish large enough to hold them all
in a snug single layer. Bake for 50 minutes,
until the stuf;ng is browned and crusty.
Hardcovers from Crown Publishing
available now
Ringbounds books from Publications International available mid-November
Barefoot Contessa
CREAMY SEAFOOD DIP
Makes 6 to 8 servings
1 package ( 8 ounces) pepper jack
cheese, shredded
1 can ( 6 ounces) lump crab meat,
drained
1 pound cooked shrimp, peeled,
deveined and chopped
1 cup heavy whipping
cream, divided
1 round sourdough bread loaf
(about 1 pound)
Place cheese in 4½-quart CROCK-POT®
slow cooker, and turn to HIGH. Add crab,
shrimp and ¾ cup cream. Stir well to
combine. Cover; cook 10 to 15 minutes or
until cheese is melted.
Meanwhile, cut off top of bread and hollow out to create bowl. Cut extra bread into large
pieces. Place bread bowl on serving plate. Place extra bread around bowl.
Check consistency of dip. Stir in up to ¼ cup additional cream, as needed. To serve, pour into bread bowl.
WAREHOUSE ONLY Books may not be available in all locations. All book jackets are subject to change. Books carried by Costco in no way re;ect the opinions of Costco’s management, buying staff or The Costco Connection.
