Crispy Sugar Cookies

Don’t you love to see beautifully decorated cookies during the holiday season? Well, these may not be the most beautiful, but they sure are delicious!

I am working on a wonderful campaign from Smart & Final and The California Milk Advisory Board called “Help Our Teachers, Help Our Kids.” Students and families collect Real California Milk seals from select Smart & Final First Street products, then their teachers submit the seals. Each seal counts as one sweepstakes entry. Teachers who submit 100 seals get 25 Scholastic books or a $25 school supply gift card. Each teacher who enters gets one Scholastic book.  The First Street products in this campaign are all items you probably buy each week, such as butter, milk, cottage cheese and ice cream. To support this campaign, please visit the First Street Supports Southern California Schools website.

My last post for the campaign was Creamed Corn with Maple-Pepper Bacon. This post I needed to come up with a gift idea for teachers. My Master Cookie Dough uses First Street butter, and is easily made into lovely Christmas cookies to give to your favorite teachers. I enlisted my four year old to help me decorate the cookies, which of course meant lots of icing licking and sugar eating while completing her task!

Grandma got in on the action, eating the cookies with her Granddaughter.

Don’t you love the Nutcracker sweater my mother brings out every Christmas?  Oh boy. . .



What you’ll need:

Cookie Cutters

Baking sheet

2 cups Master Cookie Dough

Flour for dusting

Tubes of  Icing with decorating tips

Colored sugar

Heat your oven to 350 degrees. Remove the dough from the refrigerator and let sit at room temperature for 10 minutes.

Roll out the dough to 1/8 inch thickness on a lightly floured surface. Dip the cookie cutters in flour to ensure the cookies do not stick.

Cut out the cookies and place them onto a baking sheet. Re-roll the dough scraps to make more cookies.

Bake the cookies for 10-12 minutes, until crispy and golden brown.

Let the cookies cool completely before decorating them.

Although I called for tubes of icing, you can make your own in whatever colors you choose. If you really want to be fancy, you can make royal icing, a thin and smooth icing.

Have fun, let the kids have fun and make a teacher smile!

 

Cookie #4 – Cinnamon Sugar Crisps

 

This project has been compensated as part of a social shopper insights study for #collectivebias #CBias I received a gift card from Smart & Final to buy all groceries.


Cheryl D Lee on Foodista

Creamed Corn with Maple-Pepper Bacon

Thanksgiving is just around the corner, which means it is time to start collecting your recipes for the big feast.  We all have favorites that we make time and time again, but sometimes change is good. This recipe is a good change, a really good change.

I am working on a wonderful campaign from Smart & Final and The California Milk Advisory Board called “Help Our Teachers, Help Our Kids.” Students and families collect Real California Milk seals from select Smart & Final First Street products, then their teachers submit the seals. Each seal counts as one sweepstakes entry. Teachers who submit 100 seals get 25 Scholastic books or a $25 school supply gift card. Each teacher who enters gets one Scholastic book.  The First Street products in this campaign are all items you probably buy each week, such as butter, milk, cottage cheese and ice cream.

My oldest sister is a teacher, and I know how much of her OWN money she puts into helping her kids get the best education they can, so when a program like this comes along I want to support it! And if you live in Southern California YOU can support it too!

The California Milk Advisory Board is going to announce winners in February, BUT Smart & Final is so awesome that they’re doing a separate sweepstakes! Entrants who go to FirstStreetSupportsSoCalSchools.com and tell why their Southern California school should win will be entered to win $500, $300 or $200 to be donated to the school of their choice EVERY MONTH! There will be a total of NINE winners, 3 per month for three months, from those that enter their school! Pretty cool, huh?

My task was to develop a dish for the Thanksgiving table using some of the First Street products that are part of the California Milk Advisory Board campaign. At first I was stumped, since they are all milk products. Of course I thought of my sinfully rich and fabulous Macaroni and Cheese, but that would be like cheating. I needed a new recipe. And then I thought about bacon.

I recently cured and smoked another batch of my Maple-Pepper Bacon. As I vowed in the post that I would never by store bacon again, I have stayed true to my word. Mind you, when I have run out of my own bacon, I have literally stood in front of the bacon section in the store for minutes. I have stood there staring at it, knowing my family had asked for bacon, but still I could not do it! I could not buy that store bacon.

Bacon, milk, butter. . . chowder? No, although I do love a good chowder. Corn, bacon, milk, butter. . . Creamed Corn! Now that is a side dish worthy of the Thanksgiving feast! And by using milk instead of heavy cream, I have lightened up the dish a bit.  Not a lot since there is a stick of butter in the recipe, but a bit! Let’s not quibble.

If you are a Southern California parent, please visit the First Street Supports So Cal Schools and Real Seal Appeal Sweepstakes page to help our Southern California teachers win for their classrooms!

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Creamed Corn with Maple-Pepper Bacon
This creamed corn with bacon recipe can be made with either fresh corn in the summer, or frozen corn when fresh is not in season. It’s a wonderful side dish for the holiday dinner table!
Ingredients
  • 1 cup thick cut bacon, chopped
  • 1 stick salted butter
  • 40 ounce bag frozen corn, thawed
  • 1 cup whole milk
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
Instructions
In a large, deep skillet cook the bacon over medium low heat, until all the fat has rendered and the bacon is crispy. Remove the bacon and drain the fat from the pan.Raise the heat to medium high. Add the stick of butter to the pan to melt. Add the thawed corn, and cook 4-5 minutes, stirring occasionally.Add the milk to the pan, bring it to a boil, then cook for an additional 5 minutes, or until the milk is reduced by about 2/3 and slightly thickened.Add the reserved bacon and season with the salt and pepper.
Details

Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Yield: 12 servings

This project has been compensated as part of a social shopper insights study for  #collectivebias #CBias I received a gift card from Smart & Final to buy all groceries.


Cheryl D Lee on Foodista