Sugar Cookies with Frosting

These are my favorite sugar cookies and I can’t resist making them. It helps to get the butter out the night before or a few hours before so it is room temperature. I get a thrill out of mixing by hand, but a mixer will work as well if you’re not going for the arm workout. I'll stick a photo on later.

SUGAR COOKIES
1 c. Butter at room temp.
1 1/2 c. Sugar
2 Eggs
1 t. Vanilla
2 1/2 - 3 1/2 c. Flour
1 t. Baking Powder
1 t. Salt

In a glass bowl- mix butter, sugar eggs and vanilla together (I like to do it by hand) until smooth. Add flour, powder and salt. Blend together and add flour gradually until the dough no longer sticks to the sides of the bowl (hence why it can vary from 2 - 3 cups of flour). CHILL for 1 hour. Yes, this is very important and you'll think, nah...but do it, it makes them taste better. Remember to put saran wrap over the bowl so it doesn't take-on the leftover's flavor...ooo gross:)

Divide dough in ½ put other ½ in fridge and roll out on floured surface. Cut 1/8 - 1/4 inch thick with cookie cutters. Slide gently onto a nice cookie sheet that is NOT greased and bake at 375 for 4-6 minutes (just so the edges on the bottom of the cookie are maybe-barely golden). Take off cookie sheet and cool on cooling racks. Frost when cooled. Makes about 3 dozen cookies.

FROSTING
1/4 c. (1/2 a stick of butter)
some powdered sugar
some vanilla (about 1 t.)
some milk
pinch salt

Blend butter and powdered sugar together with salt. Add vanilla and whip as best as possible. Add, by capfuls, the milk and stir after each addition. Taste often to see if the consistency is good and if it tastes good. Keep adding more powdered sugar and milk until it tastes and looks like frosting. Whip it up! Hint: If it falls off a knife it is too runny. If it peaks sharp like and doesn't even look like it'll bend over, it is too stiff.

Spanikopita

this is a super simple authentic crowd pleaser - great for potluck parties or dinner at home.

1 roll of phillo dough* (it comes in a box with 2 in the frozen pastry section)
1/2 cup melted butter or olive oil
16 oz fresh spinach, roughly chopped
16 oz feta
2-3 cloves garlic, minced
4 eggs
basil or oregano to taste
salt to taste

*if the phillo dough is frozen, get it out to thaw an hour or two ahead of time.

1. preheat oven to 350°. in a large bowl, beat eggs, garlic, spices and salt together with a whisk or large fork. using a spatula or wooden spoon, mix in spinach then feta, set aside.
2. melt butter - or pour olive oil into a small dish. place 2 pieces of phillo dough in the bottom of a large (glass) casserole dish. brush the top with butter or olive oil. add 2 more pieces, brush with oil. do this 2 more times (should be 1⁄3 the roll of phillo).
3. spoon half of the spinach mixture on top of the phillo. cover with another 1⁄3 the roll of phillo, layering 2 pieces at a time and brushing with oil. spoon on the remaining spinach mixture and continue layering and oiling the rest of the phillo dough.
4. bake for 45 -55 minutes until the phillo dough is golden brown.

great as a main dish served with Greek salad and lemon rice (as shown in the photo) or as a side dish.