Sweets from the Sweet

I returned home from teaching Jazzercise last night to the most delicious aroma — Catherine decided to unwind after a long day of chasing 4-year-olds in the heat by baking some cookies.

She’d tweaked an egg-free sugar cookie recipe she found online (sorry, she’s not sure where she found it, and since she handwrote it, I’m not either) by adding some Craisins.

They are super yummy!

Catherine’s Cranberry Delights

Catherine’s Cranberry Delights

1/2 cup plus 2 Tblsp. sugar, plus additional sugar for dusting the cookie tops

1/2 cup melted butter

1 cup plus 3 Tblsp. flour

1 1/2 tsp. baking powder

Pinch of salt

2 Tblsp. milk

2 Tblsp. vanilla

1 cup Craisins

• Set oven to 350.
• Mix butter and sugar in a bowl until fluffy
• Put flour, baking powder and salt in another
• Add vanilla and milk to butter/sugar mixture.
• Combine wet and dry ingredients by hand, using a spatula or wooden spoon.
• Mix in Craisins.
• Roll cookies into quarter-size balls. Dust top of each with sugar.
• Bake 8-10 minutes until done, but not noticeably browned.
• Try not to eat them all in one sitting.

Make about 30 cookies.