Meltaways

This is the only sugar cookie that I will be making from now on unless they are to be rolled and cut into shapes. These cookies are wonderful!  The dough seems a little dry to handle but it will make GREAT cookies with a delicate texture.

• 1 cup (2 sticks) salted butter
• ¾ cup powdered sugar
• ¾ cup cornstarch
• 1 cup all-purpose flour
• granulated sugar for topping

1. Preheat the oven to 350 degrees.
2. Cream butter with powdered sugar. 
3. Add the cornstarch and mix well.
4. Add the flour, a little at a time, and mix well.
5. Scoop rounded teaspoonfuls of dough into your hands, making the dough into balls. 
6. Place on a cookie sheet with a silicone liner. 
7. Place 12 cookies on each cookie sheet.
8. Flatten each cookie slightly with a glass bottom.
9. Sprinkle with sugar.
10. Bake 12 minutes on the middle rack of the oven.
11. Remove from the oven and let cool two minutes.  Then loosen from the silicone sheet by lifting a portion of the sheet and letting the cookie slide carefully into your hand because these cookies are somewhat fragile.  Transfer to a cooling rack to finish cooling.
12. Frost if you wish with your favorite frosting (optional).
13. Makes 36 cookies. 
14. Enjoy.   

Lemon Cake Mix Cookies

• 1 box Duncan Hines lemon cake mix
• ½ cup canola oil
• 2 eggs
• 1 tablespoon fresh lemon juice
• ½ cup powdered sugar
• granulated sugar for topping

1. Preheat oven to 375 degrees.
2. In a mixing bowl, combine the cake mix, oil, eggs, and lemon juice.
3. Mix well. 
4. Put the powdered sugar in a separate bowl.
5. Drop rounded teaspoonfuls of the mixture into the powdered sugar and roll until completely covered. 
6. Put each coated cookie dough on a cookie sheet lined with a silicone liner.
7. Flatten each cookie slightly with the heel of your hand.
8. Sprinkle with as much granulated sugar as you desire.
9. Bake for approximately 12 minutes (oven times may vary and mine seems a little slow).
10. Cool one minute on the sheet and then remove to a rack with a spatula to continue cooling.   
11. Enjoy. 

Broccoli and Grape Salad

1		large broccoli
8		slices cooked bacon, crumbled
1/2		cup finely chopped red onions
1/2		lb sharp cheddar cheese, grated
1		cup low fat mayonnaise
2		tablespoons cider vinegar
1/4		cup sugar
1		cup sunflower seeds
½		Cup grapes

1.	Prepare broccoli by washing it well, trimming off large leaves and stems, cutting florets into bite-size pieces.
2.	Place in a large bowl and add crumbled bacon, and onion and cheese.
3.	In a small bowl or measuring cup, combine mayo, vinegar and sugar.
4.	Pour over salad ingredients and toss well; refrigerate for at least 4 hours to let flavors blend.  Just before serving, add the sunflower seeds and grapes.

Chicken Salad Sandwich

•  ½ cup light mayonnaise
• 1 tablespoon fresh lemon juice
• ¼ teaspoon black pepper
• 1/8 teaspoon paprika
• 2 cups white chicken, chopped in marble sized chunks
• 1 rib celery, chopped
• ½ halved seedless grapes
• ½ cup salted cashew halves
• fresh baby spinach leaves
• croissants

1. Mix the light mayonnaise, lemon juice, black pepper, and paprika
2. Add the chopped chicken, celery,  seedless grapes, and cashews and mix well.
3. Slice croissants in half to make a croissant type bun
4. Cover with baby spinach leaves.
5. Scoop chicken salad on to the lower part of the croissant, top with the croissant.
6. Serve and enjoy. 

Beverage Suggestion:  Homemade Lemonade