thirtysomething...

Whenever I'm cooking for a party, I generally like to do most of the cooking a day before if possible. Nobody is around getting in my way, "You're doing that wrong", or "That's not the way I do it." Whatever. You're not cooking are ya. And I don't have to rush about the day of trying to get everything ready. Finding out I'm missing or run out of ingredients 2 hours before everyone sits down to dig in really SUCKS.

My neighbors probably have a Love/Hate relationship with me when I'm doing said cooking because I BLAST music while I'm in the kitchen. They love the smells, but hate the music cranked up from one end of the house to the other. And the house we live in, and most houses in England for that matter, share a common wall. I Know they can hear the music, I can hear them screaming at their children all day long & vice-versa...

Here's the odd bit. I'm blasting Metallica. :hehe: I generally don't listen to Metal all that much. Really only when I'm cooking like this. And it's been going ALL DAY LONG. :D

So my question to you, dear reader, is this: Are you Cranking the Tunes when you're creating mouth-watering delicacies for your flock of seagulls peeps? Yeah? Whatcha jamming to?

:rock:

P.S. Two days ago I also decided to NOT DRINK BEER while playing with knives in the kitchen. My fingers tend to get in the way of the knife and the succulents needing to be chopped. Especially vegetables.

Sad but True.

Sugar Cookies

Ingredients

• 1½ cups powdered sugar


• 1 cup margarine or butter, softened


• 1 tsp vanilla


• ½ tsp almond extract


• 1 egg


• 2½ cups all-purpose flour*


• 1 tsp baking soda


• 1 tsp cream of tartar


• Granulated sugar

Directions

Mix powdered sugar, margarine, vanilla, almond extract and egg. Stir in remaining ingredients except granulated sugar. Cover and refrigerate at least 3 hours.


Heat oven to 375°. Divide dough into halves. Roll each half 3/16 thick on lightly floured cloth- covered board. Cut into desired shapes with 2 - 2½-inch cookie cutters; sprinkle with granulated sugar. Place on lightly greased cookie sheet. Bake until edges are light brown, 7 to 8 minutes.

Makes about 5 dozen cookies



*If using self-rising flour, omit baking soda and cream of tartar.

Variations

If you are planning on decorating the cookies, omit granulated sugar on top before baking.

FYI: One Dozen cookies must be sent to me if you use this recipe.