Sugar Cookies

I am horrible at making cookies. It is passed down from my mom, she admits it. We never made holiday shaped cookies growing up. I didn't even like them. But now that I have kids, I figured they should have the chance to decorate cookies like all other kids. Then came the search for the fool-proof recipe that even I couldn't screw up. So here it is--and even I can't eat enough of them!

Lark Lungren's Sugar Cookies
2. c sugar
1 1/2 c. shortening
4 eggs
1 T. vinegar
1 tsp vanilla
5 c. flour
1/2 tsp. salt
1 T. baking soda

Cream together sugar and shortening. Add vanilla, eggs and vinegar. Mix well. Add flour, baking soda and salt. Roll thick (about 1/2") and cut with cookie cutters. Bake at 375 degrees for 8-10 minutes. Do not let them brown. Remove from pan quickly and cool.

Magnolia Bakery Buttercream Frosting

1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Roasted Brussell Sprouts from The Barefoot Contessa (foodnetwork.com)

Ingredients
1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

Sprinkle with garlic salt, parmesan cheese or balsamic vinegar to amp up the flavor.