Monday, October 14, 2013

Barbecue Meatball and Mushroom Skewers

  • 1 package frozen meatballs, thawed
  • 1/2 cup barbecue sauce
  • 1 1/2 pounds cremini mushrooms, trimmed
  •  chopped chives, for serving


  1. Heat grill to medium. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.
  2. Soak 8 skewers in water for at least 15 minutes.
  3. Thread meatballs and mushrooms onto the skewers and grill, turning occasionally, until tender, 8 to 10 minutes. Brush with barbecue sauce during final minutes.  Sprinkle with chives. 


Fried Chickpea and Arugula Pitas

Surprisingly good.

  • 1 cup plain 2% reduced-fat Greek yogurt
  • 3 tablespoons chopped fresh mint
  • 2 teaspoons fresh lemon juice
  • 5/8 teaspoon kosher salt, divided
  • 2 garlic cloves, minced
  • 1 cucumber (about 8 ounces), sliced
  • 6 (6-inch) whole-wheat pitas, halved
  • 2 (15-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 teaspoons ground cumin
  • 2 teaspoons Spanish smoked paprika
  • 1/4 teaspoon ground red pepper
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • 8 cups loosely packed arugula
  • 12 (1/4-inch-thick) tomato slices


  1.  Preheat oven to 350°.
  2. Combine yogurt, mint, lime juice, 1/8 teaspoon salt, and garlic in a small bowl.
  3.  Wrap pitas in foil; bake at 350° for 10 minutes or until warm.
  4. Place chickpeas in a single layer on paper towels. Cover with additional paper towels; pat dry. Heat a large skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Add chickpeas to pan; sauté 10 minutes or until lightly browned and crispy, stirring frequently. Remove chickpeas from pan using a slotted spoon; drain on paper towels. Combine remaining 1/2 teaspoon salt, chickpeas, cumin, paprika, and red pepper in a medium bowl; toss well to coat.
  5. Combine remaining 1 tablespoon olive oil, lemon juice, and black pepper in a small bowl, stirring well with a whisk. Add arugula; toss gently to coat. Add chickpea mixture; toss to coat.
  6. Fill each pita half with about 2/3 cup chickpea mixture, cucumber slices, 1 tomato slice, and 2 tablespoons sauce. Serve immediately.

Adapted  from Cooking Light

Chicken Cutlets with Bitter Greens and Pear Salad

  • 8 chicken cutlets (about 1 1/2 pounds total)
  • kosher salt and black pepper
  • 2 large eggs, lightly beaten
  • 1 1/2 cups panko bread crumbs
  • 6 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 tablespoon red wine vinegar
  • 1 small head radicchio (or arugula - or both), leaves torn
  • 1 pear, cored and thinly sliced


  1. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Place the eggs and bread crumbs in separate shallow bowls. Dip the chicken in the eggs, shaking off any excess, then coat with the bread crumbs, pressing gently to help them adhere.
  2. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Cook the cutlets in 2 batches until golden and cooked through, 3 to 4 minutes per side, adding 2 more tablespoons of the oil to the skillet for the second batch.
  3. In a large bowl, whisk together the mustard, honey, vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the radicchio (or arugula) and pear and toss to coat. Serve with the chicken. 

Adapted from Real Simple magazine

Zucchini Tart with Sausage and Dijon

Go easy on the toppings or it gets soggy.

  • 1 tablespoon olive oil
  • 1/4 pound sweet Italian sausage links, casings removed
  • 1 small zucchini (about 1 pound), sliced
  • kosher salt and black pepper
  • 1 sheet puff pastry (half a 17.3-ounce package), thawed
  • 3 tablespoons Dijon mustard
  • green salad, for serving


  1. Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until cooked partway through, 3 to 4 minutes. Transfer to a plate using a slotted spoon; reserve the skillet.
  2. Add the zucchini, 2 tablespoons water, ½ teaspoon salt, and ¼ teaspoon pepper to the drippings in the skillet. Cook, stirring occasionally, until just beginning to soften, 4 to 5 minutes.
  3. Unfold the pastry on a baking sheet and prick all over with a fork, leaving a ½-inch border around the dough. Spread the mustard on the pastry (avoiding the border); top with the zucchini and sausage. Bake until the pastry is golden brown, 20 to 25 minutes.
  4. Cut the tart into 8 pieces. Serve with salad.

Adapted from Real Simple magazine

Cheesy grits and mushroom saute

  • 2 tablespoons olive oil
  • 2 (4-ounce) packages mushroom blend, chopped
  • 1 (8-ounce) package presliced cremini mushrooms
  • 1 teaspoon minced fresh thyme
  • 1/2 teaspoon minced fresh oregano
  • 3 garlic cloves, chopped
  • 1/3 cup chicken broth
  • 2 teaspoons fresh lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • grits/polenta 
  • 2 cups grated cheddar cheese 


  1. Heat oil in a skillet over high heat. Add mushrooms; sauté 4 minutes. Add herbs and garlic; sauté 1 minute. Stir in 1/3 cup broth, juice, 1/8 teaspoon salt, and pepper.
  2. Cook grits as desired. Stir in half of cheese and 1/4 teaspoon salt. Divide polenta among 4 gratin dishes; top with remaining cheese. Broil 5 minutes. Top each serving with 1/2 cup mushrooms.

Adapted from Cooking Light 

Quinoa Nicoise Salad

One of the best quinoa recipes.
  • 1 cup uncooked quinoa
  • Salt
  • 8 ounces thin green beans, trimmed and halved if very long
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 6 tablespoons olive oil
  • 2 tablespoons drained capers
  • Pepper
  • 2 5-oz. cans flaked white tuna packed in water, drained 
  • 1 cup cherry tomatoes, halved
  • 1/2 cup pitted kalamata olives
  • 1 green onion, thinly sliced
  • cucumbers, carrots, broccoli, other fresh veggies 


  1.  Rinse quinoa thoroughly in cold water and drain well. Place quinoa in a large pot with 2 cups water. Bring to a boil over high heat. Reduce heat to medium, cover and simmer until most of the liquid has absorbed and quinoa is tender, about 15 minutes. Remove from heat and let stand for about 5 minutes. Fluff with a fork, transfer to a large bowl and refrigerate until cool, stirring occasionally.
  2. Steam green beans and other vegetables in mircowave until tender, about 5 minutes. Drain, run beans under cold water and drain again. Cover and refrigerate.
  3.  Whisk together lemon juice and mustard in a small bowl. Slowly drizzle in oil, whisking constantly. Stir in capers. Season with pepper.
  4.  Spread out quinoa on a serving platter. Top with tuna, green beans, tomatoes, olives, onion and other toppings forming rows of each. Drizzle with dressing, season with salt and pepper and serve.

Adapted from

Mushroom and Potato Enchiladas

  • fresh shiitake mushrooms (about 1 cup)
  • 2 tablespoons olive oil
  • 3 green onions, chopped
  • 1 large russet potato (about 8 ounces), peeled and diced into 1/4-inch pieces
  • 1 cup frozen corn, thawed
  • kosher salt and black pepper
  • 2 cups grated Monterey Jack (about 8 ounces)
  • 1 14-ounce can green chili enchilada sauce or salsa (about 1 1/2 cups)
  • 8 corn tortillas, warmed
  • fresh cilantro, for serving


  1. Heat oven to 400° F.
  2. Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, onion and potato and cook, tossing often, until the potato begins to soften, 6 to 8 minutes. Add the corn and ½ teaspoon salt, and ¼ teaspoon pepper. Reduce heat to medium and cook, stirring often, until the potatoes are tender and most of the liquid is absorbed, 6 to 8 minutes. Transfer to a large bowl and stir in 1 cup of the Monterey Jack.
  3. Spread ½ cup of the enchilada sauce in the bottom of a 9-by-13-inch baking dish. Dividing evenly, roll up the mushroom mixture in the tortillas and place seam-side down in the dish. Top with the remaining enchilada sauce and sprinkle with the remaining Monterey Jack. Bake until the sauce is bubbling and the Monterey Jack is melted, 12 to 15 minutes. Sprinkle with the cilantro. 

Adapted from Real Simple magazine

Spicy Fish and Potato Soup


  • 4 slices bacon, chopped
  • 2 green onions, chopped
  • 4 stalks celery, chopped 
  • 1/4 cup chopped carrots
  • 6 cups low-sodium chicken broth
  • 3 large red potatoes potatoes (about 1 pound), chopped
  • 1 bay leaf
  • 1/4 to 1/2 teaspoon crushed red pepper
  • kosher salt and black pepper
  • 1 pound skinless firm white fish fillets (such as striped bass or tilapia), cut into 2-inch pieces
  • 1 tablespoon chopped fresh chives
  • 1 package fresh baby spinach


  1. Cook the bacon in a large saucepan over medium heat until crisp, 5 to 7 minutes; transfer to a plate. Increase heat to medium-high.
  2. Add the onion, carrots and celery to the drippings in the saucepan and cook, stirring often, until beginning to soften, 3 to 5 minutes. Add the broth, potatoes, bay leaf, crushed red pepper, ¾ teaspoon salt, and ¼ teaspoon black pepper. Bring to a simmer and cook, stirring occasionally, until the vegetables are tender, 15 to 18 minutes.
  3. Add the fish to the broth mixture in the saucepan and cook until opaque throughout, 3 to 5 minutes. Remove the bay leaf. Stir in spinach, wilt, and sprinkle with the chives, bacon, and celery leaves. 

Adapted from Real Simple magazine

Maple Oatmeal Breakfast Squares

  • 1/4 cup maple syrup
  • 1/4 cup coarsely chopped walnuts
  • 1 cup chopped pitted dates
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 3 tablespoons butter, softened
  • 1/2 cup applesauce
  • 1/2 cup vanilla low-fat yogurt
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 3 cups quick-cooking oats (not instant)
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon


  1. 1. Preheat oven to 350°.
  2. 2. Mix all ingredients in a large bowl, stirring slowly with a wooden spoon until well combined.
  3. 3. Spray a 9- x 13-inch baking pan with cooking spray. Pour batter into pan, and spread evenly.
  4. 4. Bake 25 minutes or until just golden brown around edges. Cool and cut into squares.

Adapted from

Monday, July 2, 2012

Lemon Poppyseed Pancakes

Lemon Poppyseed Pancakes

Makes about 12 large pancakes

2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup sugar
pinch of salt
1/3 cup poppy seeds
zest of 4 large (or 5-6 small to medium) lemons
2 cups buttermilk
2 large eggs, lightly beaten
2 tablespoons butter, melted

To make the pancakes combine the flour, sugar, baking powder, baking soda, salt in a large bowl. In another bowl the buttermilk, eggs, butter, lemon zest and poppy seeds. Add the wet to the dry. Stir all the ingredients until they are just combined. Don't worry if the batter is a bit lumpy, you don't want to over mix.

Cook on griddle - the pancakes did cook faster on the griddle for me than normal pancakes cook, so watch closely. 

Serve warm with syrup and/or fresh strawberries. 

--Adapted from, from the blog, "cook 1.0 a fresh approach to the vegetarian kitchen"

Saturday, April 14, 2012

Lentil Dal

3 cups water
1 cup dried red lentils
1 teaspoon garam masala
1/2 teaspoon onion powder
1/4 teaspoon garlic powder.

cooked rice or sweet potatoes

1/4 cup chopped sun-dried tomatoes
1/4 cup chopped green onion (3 or 4, white parts included)
1/4 cup chopped fresh cilantro
1 jalapeño chili, seeded, chopped (optional, or use garlic chile paste)

Combine 3 cups water, lentils, garam masala, garlic and onion powder in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are tender, about 15 minutes. Season to taste with salt and pepper.

Sauté sun-dried tomato and onion mixture. Season to taste with salt and pepper.

Spoon rice or sweet potato into bowls. Spoon dal over. Garnish with tomato/onion mixture.

Monday, November 21, 2011

Allspice Crumb Muffins

Makes 12 muffins

For the Streusel:
½ cup all-purpose flour
½ cup light brown sugar
½ teaspoon ground allspice
5 Tablespoons cold unsalted butter, cut into bits

For the Muffins:
2 cups all-purpose flour
½ cup granulated sugar
1 Tablespoon baking powder
½ teaspoon ground allspice
¼ teaspoon salt
¼ cup light brown sugar
1 stick (8 Tablespoons) unsalted butter, melted and cooled
2 large eggs
¾ cup whole milk
¼ teaspoon vanilla extract

1. Center a rack in the oven and preheat oven to 375 degrees
F. Butter or spray the 12 molds in a regular-size muffin pan or line with paper
cups. Place the muffin pan on a baking sheet.

2. To make the streusel, put the flour, brown sugar, and
allspice in a small bowl and whisk to combine. Add the bits of cold butter and
toss, pinching the mixture between your fingers, until you have pea-sized
crumbs. Set aside in the refrigerator. (The streusel can be made up to 3 days
ahead and stored, covered, in the refrigerator.)

3. To make the muffins, in a large bowl whisk together the
flour, granulated sugar, allspice, baking powder, and salt. Stir in the brown
sugar, making certain there are no lumps. In a large glass measuring cup or
another bowl, whisk together the melted butter, eggs, milk and vanilla extract until
well combined. Pour the liquid ingredients over the dry ingredients and with
the whisk or a rubber spatula, gently but quickly stir to blend. The batter
will be lumpy; that is how it should be.

4. Divide the batter evenly among the muffin cups. Sprinkle
streusel over each muffin, then use your fingertips to gently press the crumbs
into the batter.

5. Bake for about 20 minutes, or until the tops are golden
and a thin knife inserted into the center of the muffins comes out clean.
Transfer the pan to a wire rack and cool for 5 minutes before carefully
removing each muffin. Cool completely on the wire rack. Muffins can be stored,
in an airtight container, at room temperature for up to 5 days.

-- Adapted from Baking: From My Home to Yours by Dorie
Greenspan and the blog, Annie's Eats

Saturday, November 19, 2011

Spicy Sweet Potato Pancakes

2 1/3 c. Bisquick
1/3 c. canned sweet potato (could use pumpkin instead)
1 1/4 c. milk
2 eggs
1/4 c. vegetable oil
2 T. sugar
1/4 t. ground cinnamon
1/4 t. ground nutmeg
1/4 t. ground ginger
Heat griddle to 375 degrees. Stir all ingredients together until blended.
Spray griddle with nonstick spray. Pour appx. 1/4 c. batter onto hot griddle.
Cook until edges are dry. Turn. Cook until golden brown.
--Adapted from Betty Crocker's Quick and Easy Cookbook

Saturday, October 15, 2011

Three Bean Soup with Chard and Roasted Garlic

1 whole garlic head
1 (15.5-ounce) can Great Northern beans, rinsed, drained, and divided
1/2 teaspoon chopped fresh sage
1 tablespoon olive oil
8 cups chopped chard (about 1 pound)
4 cups fat-free, less-sodium chicken broth
2 cups jarred pasta sauce
1 teaspoon freshly ground black pepper
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can pink beans, rinsed and drained
6 tablespoons grated fresh Parmesan cheese
Sage sprigs (optional)

Preheat oven to 350°.

Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 350° for 45 minutes; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp and 1/4 cup Great Northern beans; mash with a fork until pastelike. Stir in chopped sage; set aside.

Heat olive oil in a Dutch oven over medium heat. Add chard to pan; cook 3 minutes or until chard wilts, stirring frequently.

Add remaining Great Northern beans, broth, and next 4 ingredients (through pink beans); bring to a simmer. Reduce heat, and simmer 20 minutes or until escarole is tender.

Stir in garlic mixture; remove from heat. Cover and let stand 10 minutes before serving. Sprinkle with cheese. Garnish with sage sprigs, if desired.

--Adapted from Cooking Light

Spicy Snow Peas

Heat 1 teaspoon canola oil in a large nonstick skillet over medium-high heat. Add 1 pound snow peas and 1/4 teaspoon salt; sauté for 2 minutes.

Stir in 2 teaspoons bottled minced garlic and 1/4 teaspoon crushed red pepper; sauté 1 minute.

Stir in 1/4 teaspoon sugar; sauté 1 minute. Remove from heat; drizzle with 1/2 teaspoon dark sesame oil.

--Adapted from Cooking Light

Hoisin-Glazed Salmon

2 tablespoons hoisin sauce
2 teaspoons low-sodium soy sauce
1/2 teaspoon dark sesame oil
4 (6-ounce) skinless wild salmon fillets
Cooking spray
1 teaspoon sesame seeds
Lemon rind strips (optional)

1. Preheat oven to 400°.

2. Combine first 3 ingredients in a shallow dish. Add fish to dish, turning to coat. Marinate at room temperature 8 minutes, turning occasionally.

3. Remove fish from marinade; discard marinade. Place fish on a baking sheet coated with cooking spray. Sprinkle fish evenly with sesame seeds. Bake at 400° for 8 minutes or until fish flakes easily when tested with a fork. Garnish with rind, if desired.

--Adapted from Real Simple

Chicken with White Beans and Sun-Dried Tomatoes

2 15.5-ounce cans cannellini beans, rinsed
1/4 cup oil-packed sun-dried tomatoes
4 sprigs fresh thyme
4 sprigs fresh oregano, plus leaves for garnish
2 garlic cloves, smashed
1/4 teaspoon crushed red pepper
2 tablespoons olive oil
kosher salt and black pepper
8 boneless, skinless chicken thighs

Heat oven to 425° F.

In a 9-by-13-inch (or some other large) baking dish, toss the beans and tomatoes with the thyme and oregano sprigs, garlic, red pepper, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Pat the chicken dry and place on top of the bean mixture, skin-side up. Rub with the remaining tablespoon of oil; season with ½ teaspoon salt and ¼ teaspoon black pepper.

Roast until the chicken is golden and cooked through, 25 to 35 minutes. Sprinkle with the oregano leaves.

--Adapted from Real Simple

Spicy Pork and Soba Noodles

6 ounces soba noodles
1 1 1/4-pound pork tenderloin, thinly sliced
kosher salt and black pepper
1 tablespoon vegetable oil
1/2 English cucumber, sliced
2 scallions, chopped
1 red chili pepper, sliced
2 tablespoons rice vinegar
2 teaspoons sesame oil

Cook the soba noodles according to the package directions.

Season the pork with ½ teaspoon salt and ¼ teaspoon pepper.

Heat the oil in a large skillet over medium-high heat. In batches, brown the pork, 1 to 2 minutes per side. Transfer to a large bowl. Toss the pork with the noodles, cucumber, scallions, chili pepper, vinegar, sesame oil, and ½ teaspoon salt.

--Adapted from Real Simple

Chicken and Wild Rice Casserole

1 (6.2-ounce) package fast-cooking long-grain and wild rice mix
2 (10 1/2-ounce) cans low-sodium chicken broth
1 (8-ounce) package fresh mushroom slices
3 cups chopped cooked chicken
2/3 cup Italian dressing
1 (8-ounce) container sour cream

Cook rice in a large saucepan according to package directions, using 2 cans chicken broth instead of water. Add mushrooms before the last 5 minutes.

Stir in chicken, dressing, and sour cream; spoon into a lightly greased 2-quart baking dish.

Bake at 325° for 30 minutes or until thoroughly heated. Let stand 10 minutes.

--Adapted from Southern Living
3 1/2 to 4-pound sirloin tip roast
2 cups beef broth
1/2 cup brown sugar, packed
1/4 teaspoon seasoned salt
1 tablespoon Worcestershire sauce
1/3 cup soy sauce
12 hoagie buns, split
12 slices Swiss cheese

Place roast in a 5-quart slow cooker. Stir together broth and next 4 ingredients and pour over roast.

Cover and cook on high setting one hour; reduce heat to low setting and cook 9 hours.

Remove roast from slow cooker, reserving broth; shred roast with 2 forks. Place shredded meat evenly on hoagie buns and top with Swiss cheese. Serve with reserved broth for dipping.

--Adapted from Southern Living

Asparagus Prosciutto Bundles with Arugula

Very tasty appetizer.

2 tablespoons extra-virgin olive oil, divided
1 tablespoon white wine vinegar
1/2 pound thin asparagus (about 24 spears), ends trimmed about 2 inches
Sea salt, to taste
Freshly ground pepper, to taste
2 cups loosely packed arugula leaves, washed, drained, and stems removed
Juice of 1 medium lemon (about 3 tablespoons)
3/4 cup (3 ounces) pecorino cheese, half shaved into thin slices and half grated
12 thin slices prosciutto (about 6 ounces)

1. Preheat grill to medium-high heat.

2. Drizzle 1 tablespoon olive oil and vinegar over asparagus; toss lightly to coat. Season with sea salt and pepper.

3. Grill asparagus, uncovered, at medium-high heat, turning often, 4 minutes or until spears are tender, turn bright green, and begin to char slightly. Remove from grill, and set aside.

4. Toss arugula with remaining 1 tablespoon olive oil, lemon juice, and grated cheese. Season with sea salt and pepper.

5. Place 4 slices of prosciutto flat on a work surface, and top each with 2 asparagus spears, 4 to 5 arugula leaves, and 1 slice of pecorino; roll into a spiral, leaving spears and tips of arugula showing. Repeat procedure with remaining ingredients.

--Adapted from Cooking Light

Tuesday, August 23, 2011

Royal Icing

4 cups powdered sugar, sifted
2 tbsp. meringue powder
5 tbsp. water

Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the sheen has disappeared and the icing has a matte appearance (about 7-10 minutes). Transfer the contents of the mixing bowl to an air-tight container. This will be the stiffest consistency of the icing, and at this point it is still too stiff to use for decorating. Add water a very small amount at a time and stir by hand until fully incorporated. Continue until the icing has reached a consistency appropriate for piping. (Remember, if you are having any difficulty piping, it is still too thick. Add a little more liquid and try again.) Using a pastry bag, pipe around the edges of each cookie. Let stand so the icing will set. Make sure to keep the leftover icing covered at all times when not in use so that it does not begin to harden.

Once all the cookies have been edged, transfer some of the remaining icing to a separate air-tight container. Thin out by incorporating a small amount of water at a time, until the icing drips off the spoon easily when lifted and then smooths in with that still in the bowl. If you go too far and the icing is too thin, add more sifted powdered sugar to thicken it again. Once the icing has reached the desired consistency, transfer it to a squeeze bottle (or a plastic bag with a hole in one corner), and flood the area surrounded by the piping on each cookie. If it does not completely spread to the edges, use a toothpick to help it along. Allow to set.

Use the remaining thicker icing for piping decoration as desired. Gel icing color is best as it does not add a significant amount of liquid. Liquid food coloring can be used as well – add powdered sugar as needed to compensate for any thinning that occurs.

--Adapted from Katie of Good Things Catered

Sugar Cookies

3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

--Adapted from Alton Brown