Brown Sugar Cookies become the base for Halloween cookies!

Instead of granulated sugar, these sugar cookies are made with brown sugar. Flavorful dough turned into Halloween shapes and then finished at at family cookie decorating party! 

Brown Sugar Cookies    Makes about 2 dozen

1 1/2 cups all-purpose flour, plus extra for rolling

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened

1/2 cup packed brown sugar

1 egg

1 teaspoon vanilla 

1/2 teaspoon almond extract

1. Heat oven to 350°F.  Line a large baking sheet (or two) with parchment paper; set aside.
2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
   
3. In a large mixing bowl either with a stand mixer (with the blade attachment) or hand mixer, beat the butter and sugar together on medium-speed until light and fluffy, about 2 minutes.  
   
4. Add the egg, vanilla and almond extract. Beat on medium speed until completely combined, scraping down the sides partway through if needed.  
5. Add in the dry ingredients, and beat on low speed until just combined.  (You don’t want to over-beat this dough.)
   
   
   
   
6. Form the dough into a ball, and place it on a large, lightly-floured hard surface. (I shaped it into 2 balls.)
   
7. Use a floured rolling pin to roll the dough evenly until it is approximately 1/4-inch thick.  
8. Then use your favorite cookie cutters to cut out your desired shapes, re-rolling the dough as needed to cut out more.  
   
9. Transfer the cookies to a parchment or silicon covered baking sheet.
   
10. Place the baking sheet in the freezer for about 5 to 10 minutes to chill the dough.
11. Once the dough is nice and firm, transfer the baking sheet to the oven. Bake for 10-12 minutes, or until the edges just barely begin to turn golden.  
12. Remove from heat and let the cookie rest on the tray for 5 minutes. Then transfer them to a wire baking rack to cool completely.
13. Frost or ice cookies with your favorite frosting or icing. 

Cookies may be frozen for up to 3 months. 

Recipe without photos . . . Brown Sugar Cookies    Makes about 2 dozen

1 1/2 cups all-purpose flour, plus extra for rolling

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened

1/2 cup packed brown sugar

1 egg

1 teaspoon vanilla 

1/2 teaspoon almond extract

1. Heat oven to 350°F.  Line a large baking sheet (or two) with parchment paper; set aside.
2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
3. In a large mixing bowl either with a stand mixer (with the blade attachment) or hand mixer, beat the butter and sugar together on medium-speed until light and fluffy, about 2 minutes.  
4. Add the egg, vanilla and almond extract. Beat on medium speed until completely combined, scraping down the sides partway through if needed.  
5. Add in the dry ingredients, and beat on low speed until just combined.  (You don’t want to over-beat this dough.)
6. Form the dough into a ball, and place it on a large, lightly-floured hard surface.  
7. Use a floured rolling pin to roll the dough evenly until it is approximately 1/4-inch thick.  
8. Then use your favorite cookie cutters to cut out your desired shapes, re-rolling the dough as needed to cut out more.  
9. Transfer the cookies to a parchment or silicon covered baking sheet.
10. Place the baking sheet in the freezer for about 5 to 10 minutes to chill the dough.
11. Once the dough is nice and firm, transfer the baking sheet to the oven. Bake for 10-12 minutes, or until the edges just barely begin to turn golden.  
12. Remove from heat and let the cookie rest on the tray for 5 minutes. Then transfer them to a wire baking rack to cool completely.
13. Frost or ice cookies with your favorite frosting or icing. 

Cookies may be frozen for up to 3 months. 

Pan de Polvo (Cinnamon Sugar Cookies) as featured in the latest issue of KANSAS! Magazine

A feature in the latest KANSAS! Magazine (volume. 77, issue 5, 2021) is Dia de los Muertos (Day of the Dead). The Taste section outlines the history of the celebration, chronicles food related community events held around the state, and includes two cookie recipe steeped in family history. This recipe is from Sally Sanchez of Emporia who also provided details about the annual "Day of the Dead" celebration in her city in the magazine story.

This is a photo that Sally sent me of her finished cookies. 

Pan de Polvo is a family recipe that was passed down to Sally Sanchez from her mother. Sally’s family prefers to roll the dough and cut it with star and heart shaped cutters. However, the dough can also be rolled into logs and sliced into rounds. 

Writer’s Note: This is one of the most unusual cookies I’ve ever tried, from brewing spice “tea” to kneading cookie dough. Don't’ worry if they are not “picture perfect” (mine weren’t) as Sally says it takes a couple of times to master the process. They are a challenge but the finished cookies are “muy bueno” and oh-so addictive! A plate of these along with a cup of Mexican Hot Chocolate would be a great way to pay homage to the Dia de los Muertos (Day of the Dead). 

Pan de Polvo (Cinnamon Sugar Cookies)

Yield: Approximately 5 dozen smaller sized cookies 

INGREDIENTS

Cinnamon-Anise “Tea”:

3 cinnamon sticks (each approximately 2 1/2-inches long)*

2 tablespoons anise seeds**

1/4 cup granulated sugar

1 cup water

Cookie Dough:

4 cups (l lb.) all-purpose flour

1 1/4 cups vegetable shortening 

Cinnamon-Sugar Mixture:

1 1/2 cups granulated sugar 

2 tablespoons ground cinnamon

INSTRUCTIONS

1. Cinnamon-Anise “Tea”: Combine cinnamon sticks, anise seed and 1/4 cup sugar with water in a small saucepan; boil for approximately 4 minutes. Remove from heat and strain; discard spices.
   
   
   
   
2. Preheat oven to 375°F. Grease or spray cookie sheets with pan release, or line sheets with sprayed parchment paper.
3. Cookie Dough: Add flour and shortening to a mixing bowl. Use a mixer or pastry blender to cut-in/mix the dough until it resembles coarse meal. Slowly begin adding the warm “tea”, stirring it into the flour in 1/4 cup intervals, adding as much as is need so that dough should begin to form into a ball. Knead dough until it’s soft and smooth, not sticky to the touch—about 5 minutes.
   
   
   
   
   
   

   

   
   

   
4. Roll out the dough on a lightly floured surface to about 1/4-inch thick; cut dough with  cookie cutters of your choice. OR, roll the dough into 1-inch diameter logs. Cut logs into 1/4-inch thick circles. 
   
5. Place cookies close together (but not touching) on prepared cookie sheet. They spread very little or not at all because there is no leavening in the ingredient list.  
   
6. Bake in preheated over for 15 to 20 minutes or until golden brown. To check for doneness, cut a cookie in half—it should crumble. 
7. Cinnamon-Sugar Mixture: As cookies bake, combine the cinnamon and sugar in a container.
8. Once cookies are out of the oven, sprinkle with cinnamon and sugar—the heat will cause the mixture to adhere. 

   

   Mine are certainly not as shapely as Sally's and I used more cinnamon-sugar . . . but they were very tasty and somewhat addictive!

* Mexican or canela cinnamon would be ideal if available. Favored in Mexico for it’s mellow flavor; it’s also much softer and flakier than the widely marketed cinnamon, cassia, common in the United States.

**Anise, known for its licorice taste, is often considered a love-it-or-leave-it kind of spice. The flavor the seeds impart in this recipe is quite mild, more of a background essence. However, similar recipes rely on just cinnamon to flavor their tea, so leave out the anise if preferred.

Cover of vol 77, issue 5, 2021 KANSAS! Magazine

Recipe without the photos . . . Pan de Polvo (Cinnamon Sugar Cookies)

Yield: Approximately 5 dozen smaller sized cookies 

INGREDIENTS

Cinnamon-Anise “Tea”:

3 cinnamon sticks (each approximately 2 1/2-inches long)*

2 tablespoons anise seeds**

1/4 cup granulated sugar

1 cup water

Cookie Dough:

4 cups (l lb.) all-purpose flour

1 1/4 cups vegetable shortening 

Cinnamon-Sugar Mixture:

1 1/2 cups granulated sugar 

2 tablespoons ground cinnamon

INSTRUCTIONS

1. Cinnamon-Anise “Tea”: Combine cinnamon sticks, anise seed and 1/4 cup sugar with water in a small saucepan; boil for approximately 4 minutes. Remove from heat and strain; discard spices.
2. Preheat oven to 375°F. Grease or spray cookie sheets with pan release, or line sheets with sprayed parchment paper.
3. Cookie Dough: Add flour and shortening to a mixing bowl. Use a mixer or pastry blender to cut-in/mix the dough until it resembles coarse meal. Slowly begin adding the warm “tea”, stirring it into the flour in 1/4 cup intervals, adding as much as is need so that dough should begin to form into a ball. Knead dough until it’s soft and smooth, not sticky to the touch—about 5 minutes.
4. Roll out the dough on a lightly floured surface to about 1/4-inch thick; cut dough with  cookie cutters of your choice. OR, roll the dough into 1-inch diameter logs. Cut logs into 1/4-inch thick circles. 
5. Place cookies close together (but not touching) on prepared cookie sheet. They spread very little or not at all because there is no leavening in the ingredient list.  
6. Bake in preheated over for 15 to 20 minutes or until golden brown. To check for doneness, cut a cookie in half—it should crumble. 
7. Cinnamon-Sugar Mixture: As cookies bake, combine the cinnamon and sugar in a container.
8. Once cookies are out of the oven, sprinkle with cinnamon and sugar—the heat will cause the mixture to adhere. 

Polvorones de Nuez (Mexican Pecan Cookies) as featured in KANSAS! Magazine

A feature in the latest KANSAS! Magazine (volume. 77, issue 5, 2021) is Dia de los Muertos (Day of the Dead). The Taste section outlines the history of the celebration, chronicles food related community events held around the state, and includes two cookie recipe steeped in family history. The story includes a photo shoot of Vangie Henry in her kitchen making her aunt’s Mexican cookie recipe recipes. These shortbread style cookies are flavored with cinnamon, vanilla and anise . . . the crushed anise adds just a hint of flavor, a pleasant background for the other flavors.   Photos that follow were taken at the official photo shoot and feature the cookies Vangie made:

 

Photographer David Mayes just happened to be a friend of the Henry’s son and a former student at Abilene High School. Here's my attempt to photograph David as he photographs Vangie! 

Polvorones de Nuez (Mexican Pecan Cookies)

This recipe is courtesy of Evangelina (Vangie) Henry of rural Solomon, Kansas. Her tia (aunt), Esperanza Zardenetta, made them the traditional way with lard, and never added nuts. 

Yield: 30 smaller sized balls

 

INGREDIENTS

1 cup (2 stick) unsalted butter, or use shortening or pork lard

1/4 cup powdered sugar

Heaping 1/4 teaspoon anise seeds crushed

Heaping 1/4 teaspoon ground cinnamon 

1/4 teaspoon salt

1 teaspoon vanilla extract

2 cups all purpose flour

1 1/2 cups finely crushed pecans, optional

Topping: 3/4 cup fine sugar (purchased or made by adding granulated sugar to a blender and pulsing just a couple of times) mixed with 1 1/2 teaspoon ground cinnamon, or use powdered sugar

 

INSTRUCTIONS (photos are of the cookies I made using Vangie's recipe)

1. Preheat oven to 375°. Line cookie sheet with parchment paper.
2. In a mixing bowl, cream the butter; then add powdered sugar, anise, cinnamon, salt and vanilla. Mix until smooth and creamy. 
3. Gradually mix in the flour until dough forms. Add pecans now if using. If dough is sticky, mix in a little more flour, about 2 tablespoons at a time.
   
4. Roll 30 small or 15 medium dough balls and place on prepared cookie sheet. They won’t spread so may be place close together, but not touching. If dough is too sticky to roll, mix in a little more flour, 2 tablespoons at a time. 
   
   
   

   
5. Bake in preheated oven for 13 to 14 minutes, turning pan halfway through the baking time to help cookies bake more evenly.

   
6. For cinnamon and sugar, gently dredge the delicate cookies in a mix of cinnamon-sugar while they are still slightly warm out of the oven. Or, sift powdered sugar over cookies once they have cooled.  
   
7. Let cool completely before storing in an airtight container. 

   
   
   
   
   
   

   

   Cover of vol 77, issue 5, 2021 KANSAS! Magazine

Recipe without photos . . . Polvorones de Nuez (Mexican Pecan Cookies)

This recipe is courtesy of Evangelina (Vangie) Henry of rural Solomon, Kansas. Her tia (aunt), Esperanza Zardenetta, made them the traditional way with lard, and never added nuts. 

Yield: 30 smaller sized balls

 

INGREDIENTS

1 cup (2 stick) unsalted butter, or use shortening or pork lard

1/4 cup powdered sugar

Heaping 1/4 teaspoon anise seeds crushed

Heaping 1/4 teaspoon ground cinnamon 

1/4 teaspoon salt

1 teaspoon vanilla extract

2 cups all purpose flour

1 1/2 cups finely crushed pecans, optional

Topping: 3/4 cup fine sugar (purchased or made by adding granulated sugar to a blender and pulsing just a couple of times) mixed with 1 1/2 teaspoon ground cinnamon, or use powdered sugar

 

INSTRUCTIONS

1. Preheat oven to 375°. Line cookie sheet with parchment paper.
2. In a mixing bowl, cream the butter; then add powdered sugar, anise, cinnamon, salt and vanilla. Mix until smooth and creamy. 
3. Gradually mix in the flour until dough forms. Add pecans now if using. If dough is sticky, mix in a little more flour, about 2 tablespoons at a time.
4. Roll 30 small or 15 medium dough balls and place on prepared cookie sheet. They won’t spread so may be place close together, but not touching. If dough is too sticky to roll, mix in a little more flour, 2 tablespoons at a time. 
5. Bake in preheated oven for 13 to 14 minutes, turning pan halfway through the baking time to help cookies bake more evenly.

6. For cinnamon and sugar, gently dredge the delicate cookies in a mix of cinnamon-sugar while they are still slightly warm out of the oven. Or, sift powdered sugar over cookies once they have cooled. 
7. Let cool completely before storing in an airtight container. 


Cheese Bits with "snap, crackle & pop"

Homemade cheesy crackers get a “snap, crackle and pop” from the addition of rice crispy cereal. 

Cheese Bits    Makes 100+ (1 tablespoon portion size) crackers (I sometimes cut in half)

2 cups Cheddar cheese, grated

2 sticks butter 

1 teaspoon Worcestershire sauce

Dash Tabasco sauce

2 cups all purpose flour

2 cups rice crispy type cereal

Kosher salt for sprinkling

1. Preheat oven to 350°.
2. Mix cheese, butter, Worcestershire  and Tabasco in mixer.   
3. Add flour and rice crispies; mix well. Lightly knead and shape by hand if dough does not come together. 
   
   
   

   
4. Roll into balls (I portioned with a 1 tablespoon dipper).
5. Roll on a parchment or silicon lined cookie sheet.  
6. Flatten with a fork using a criss-cross pattern. Sprinkle lightly with kosher salt. 
   
7. Bake crackers 15 to 17 minutes or until lightly browned and crisp

Recipe without photos . . .

Cheese Bits    Makes 100+ (1 tablespoon portion size) crackers (I sometimes cut in half)

2 cups Cheddar cheese, grated

2 sticks butter 

1 teaspoon Worcestershire sauce

Dash Tabasco sauce

2 cups all purpose flour

2 cups rice crispy type cereal

Kosher salt for sprinkling

1. Preheat oven to 350°.
2. Mix cheese, butter, Worcestershire  and Tabasco in mixer.  
3. Add flour and rice crispies; mix well. Lightly knead and shape by hand if dough does not come together. 
4. Roll into balls (I portioned with a 1 tablespoon dipper).
5. Roll on a parchment or silicon lined cookie sheet.  
6. Flatten with a fork using a criss-cross pattern. Sprinkle lightly with kosher salt. 
7. Bake crackers 15 to 17 minutes or until lightly browned and crisp.

Apple Cinnamon Rolls — cinnamon rolls receive a fall flavor addition

Cinnamon Rolls receive a Fall flavor addition — The recipe begins with the basic sweet roll dough I use for many recipes and follows the standard procedure for basic cinnamon rolls but the addition of grated apples adds a fall flavor to these welcome treats!

Apple Cinnamon Rolls   Yield: 1 dozen

Rolls

1/2 batch Rapidmix-Coolrise Roll Dough

Apple Filling 

About 4 tablespoons butter, softened

1/2 cup packed brown sugar

1 tablespoon ground cinnamon

1 cup apple; peeled, grated and pressed dry

                        

Cream Cheese Frosting

3 to 4 ounces cream cheese at room temperature

3 tablespoons butter at room temperature

1 tablespoon milk

1/2 teaspoon  vanilla

2 to 3 cup powdered sugar 

1. Prepare 1/2 batch Rapidmix-Coolrise Roll Dough.
   
2. Assemble the filling ingredients, waiting to grate apple until needed. 
3. Roll the dough into a 12”  square.
4. Spread butter to within 1/2 inch of the edge; sprinkle with brown sugar and cinnamon. 
5. Sprinkle the shredded apple over the top of brown sugar. 
6. Roll the dough up into a tube shape and pinch along the edge to seal the long side.
7. Cut into 12 slices, place slices cut side up in a greased baking pan. Cover and refrigerate 2 to 24 hours if desired or allow to double in size and then proceed with baking.
   
8. When ready to bake, remove rolls from fridge and let stand at room temp for 30 minutes. Bake at 350 for 30 minutes or until golden brown.
9. Prepare frosting while rolls are baking. Beat together the cream cheese, butter and vanilla until smooth and creamy. Beat in the powdered sugar until lump free—begin with smaller amount and continue to add until it is the desired consistency. Spread or drizzle over rolls, or serve frosting on side and let each person add their own.

Recipe without photos . . .Apple Cinnamon Rolls   Yield: 1 dozen

Rolls

1/2 batch Rapidmix-Coolrise Roll Dough

Apple Filling 

About 4 tablespoons butter, softened

1/2 cup packed brown sugar

1 tablespoon ground cinnamon

1 cup apple; peeled, grated and pressed dry

                        

Cream Cheese Frosting

3 to 4 ounces cream cheese at room temperature

3 tablespoons butter at room temperature

1 tablespoon milk

1/2 teaspoon  vanilla

2 to 3 cup powdered sugar 

1. Prepare 1/2 batch Rapidmix-Coolrise Roll Dough.
2. Assemble the filling ingredients, waiting to grate apple until needed. 
3. Roll the dough into a 12”  square.
4. Spread butter to within 1/2 inch of the edge; sprinkle with brown sugar and cinnamon. 
5. Sprinkle the shredded apple over the top of brown sugar. 
6. Roll the dough up into a tube shape and pinch along the edge to seal the long side.
7. Cut into 12 slices, place slices cut side up in a greased baking pan. Cover and refrigerate 2 to 24 hours if desired or allow to double in size and then proceed with baking
8. When ready to bake, remove rolls from fridge and let stand at room temp for 30 minutes. Bake at 350 for 30 minutes or until golden brown.
9. Prepare frosting while rolls are baking. Beat together the cream cheese, butter and vanilla until smooth and creamy. Beat in the powdered sugar until lump free—begin with smaller amount and continue to add until it is the desired consistency. Spread or drizzle over rolls, or serve frosting on side and let each person add their own.

Instant Pot Shredded Chicken

Needed some shredded chicken for Chinese Chicken Salad, so as I assembled and prepped the other ingredients, the Instant Pot took care of the chicken. Seasonings, of course, may be adjusted. 

Instant Pot Shredded Chicken

2 to 3 pounds boneless skinless chicken breasts or tenders

1 cup chicken stock (or water)

1 teaspoon kosher salt

1/2 teaspoon coarse black pepper

1/2 teaspoon garlic powder 

1/2 teaspoon smoked paprika  

1. Add the chicken breasts, seasoning and chicken stock to the bowl of the pressure cooker. Stir to mix ingredients.
   
2. Cover and set the pressure cooker lid valve to “sealing.”  Pressure cook on high for 10 minutes, followed by a 5 minute natural release, followed by a quick release (carefully flip the valve to “venting”) to release whatever pressure remains.
3. Remove the lid and use two forks to shred the chicken.  Give it a thorough toss with the remaining juices in the pressure cooker.
   
4. Serve the chicken immediately, or transfer it to a sealed container and refrigerate for up to 3 days or freeze for up to 3 months.

Recipe without photos . . . Instant Pot Shredded Chicken

2 to 3 pounds boneless skinless chicken breasts or tenders

1 cup chicken stock (or water)

1 teaspoon kosher salt

1/2 teaspoon coarse black pepper

1/2 teaspoon garlic powder 

1/2 teaspoon smoked paprika  

1. Add the chicken breasts, seasoning and chicken stock to the bowl of the pressure cooker. Stir to mix ingredients.
2. Cover and set the pressure cooker lid valve to “sealing.”  Pressure cook on high for 10 minutes, followed by a 5 minute natural release, followed by a quick release (carefully flip the valve to “venting”) to release whatever pressure remains.
3. Remove the lid and use two forks to shred the chicken.  Give it a thorough toss with the remaining juices in the pressure cooker.
4. Serve the chicken immediately, or transfer it to a sealed container and refrigerate for up to 3 days or freeze for up to 3 months.