Sugar Cookies with Pomegranate Cream Cheese Frosting

Whenever I ask my friends what I should bake for them, whether it be a birthday, or a small get together, the unanimous request is “the cookies with that dip”.  They’re actually simple sugar cookies, but with a side of pomegranate cream cheese frosting for dipping!  I found this recipe from Alton Brown and it’s just fantastic!  Alton makes sandwiches with his cookies, but I think it’s a lot easier to have people dip the cookies.  Also, after being a picky eater (for about 20 years), I am very conscious of other peoples need for variety and options.  So the option remains, to dip, or not to dip. (I thought about deleting this sentence, but it is what it is.)

While planning a holiday party for my friends, I was obviously asked to make my cookies with the dip for it and I did, of course, holiday style.  But whether they are for a holiday, a birthday party or just because you want to eat some delicious cookies, these are perfect, and delicious

Ingredients:
3 cups flour
3/4 t baking powder
1/4 t salt
2 sticks unsalted butter
1 cup sugar
1 egg
1 T milk
powdered sugar (for rolling)

8 oz  cream cheese, softened
4 T unsalted butter, softened
1/2 cup powdered sugar
3 T pomegranate juice

1. Combine flour, baking powder and salt.
2. In a separate bowl beat sugar and butter together.
3. Add egg and milk to butter mixture.
4. Slowly add the flour mixture to the butter.
5. Divide the dough in half, wrap in plastic wrap and refrigerate for 2 hours.
6. After the 2 hours, preheat oven to 375°
7.  Remove 1 half of the dough,  roll out onto a powdered work surface and cut out shapes with cookies cutters ( I recommend small shapes because they are easier for dipping.)
8. Place cookies onto parchment lined cookies sheets and bake for 8 minutes, turning the pan half way through baking time.
9. After the cookies are baking, let cool for 1-2 minutes then transfer to a cooling rack.
10. Repeat steps 7-9 with 2nd half of dough.

While cookies are baking and cooling, make the frosting.
1.  Mix together cream cheese and butter, making sure they are both room temperature so they mix together easily.
2.  Add the powdered sugar and pomegranate juice and mix.

xxx G

Red Wine and Hazelnut Quinoa

After a week of holiday festivities and rural suburbia, it feels good to be back in New York City.  I didn’t have much food to make for dinner, but I grabbed what I had and made something delicious.  I’m really excited about this recipe because I’m always in need of something that is good when served cold.

I would normally say to omit an ingredient or two if you want, but in this recipe it is a good idea to add in everything.  The snap peas add and little sweetness and crunch, as do the hazelnuts.

Ingredients:
2/3 cup uncooked quinoa
1 cup red wine
1/3 cup water
1 tsp olive oil
1/2 small onion
1/2 red bell pepper
handful sugar snap peas (about 10)
1/4 cup cooked hazelnuts (about 20)
1 T olive oil
salt

1. Preheat your oven to 450°.
2. Dice the bell pepper and onion.
3. Put the quinoa, red wine, water, onions, bell peppers, salt and oil into a rice cooker. 4. While the quinoa is cooking, put the hazelnuts in the oven for 10 minutes.
5. Cut the snap peas.
6. When the hazelnuts are done cooking, let cool, then crack open and break the nuts into pieces.
7. When quinoa is done cooking, add in the tablespoon of oil, and mix in the snap peas and hazelnuts. Chill for 10 minutes.

enjoy!
xxxG