Eggless Sugar Cookies

INGREDIENTS:

1½ c. all-purpose flour
1 tsp. baking powder
¼ tsp. salt
½ c. unsalted butter
½ c. granulated sugar
1 tbsp. sour cream
1 tsp. vanilla extract

DIRECTIONS:

In a small mixing bowl, whisk together flour, baking powder, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until light and fluffy, 4 to 5 minutes. Add sour cream and vanilla and beat to combine.

Turn mixer speed to low and gradually add dry ingredients. Mix until just combined. Turn dough out onto a piece of plastic wrap, form into a disc, and refrigerate for at least 1 hour.

When ready to bake cookies, set oven rack to the center position and preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. On a lightly floured surface, roll dough to 1/4-inch thickness.

Use a cookie cutter to cut dough into desired shapes, gathering and re-rolling any leftover dough until it is all used. Place cookie cutouts onto prepared baking sheet.


Bake for 10 to 12 minutes, until cookies are just barely golden at the edges. Cool on the baking sheet on a wire rack for 5 minutes, then transfer cookies directly to wire rack to cool completely.

Microwave Fried Chicken

Ingredients:

1/2 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. dry mustard (optional)
1 frying chicken (2 1/2 or 3 lbs.)
2 tbsp. lemon juice
2 tbsp. cooking oil
2 tbsp. butter
Paprika

Directions:

In paper bag, put flour, salt, pepper, and mustard. Shake well. Rub lemon juice on chicken. Shake chicken in bag. Preheat 9 inch browning dish for 4 1/2 minutes. Add oil and butter to dish. Arrange chicken, skin down, on dish without crowding. Cover loosely with waxed paper.

Cook on high for 3 minutes. Turn chicken; sprinkle with paprika. Cook another 3 minutes. Let stand, covered with foil, for 5 minutes.

Serves 8 to 10 people.