1 c Butter, softened
1 ½ c Powdered Sugar 1 Egg
2 ½ c Flour 1 t Baking Soda 1 t Cream of Tartar
1 t Vanilla In large mixing bowl, mix butter, sugar, egg and vanilla. Blend in remaining ingredients on low speed to soft dough. Chill dough 1-2 hours for easier handling. Lightly flour dough board, divide dough in half (recipe makes 2 batches.) Roll out ½ of
dough to 1/8 inch. Cut with cookie cutters. Place on un-greased baking sheet. Bake 375º 6-8 minutes. Six minutes for soft cookies, 8 for crunchy. Repeat for second batch.
3 lb. of Potatoes (about 4 large
1/2 c Milk
using a combo of Russets and
1/2 c Sour Cream
Yukon Golds)
Freshly Ground Black Pepper
Kosher Salt 1 stick Butter, plus 2 tablespoons for garnish In a large pot, cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until totally soft, 16 to 18 minutes. Drain and return potatoes to pot. Use a potato masher to mash potatoes until smooth. Meanwhile, in a small saucepan, melt butter and milk until warm. Pour over warm milk-butter mixture and stir until completely combined and creamy. Add sour cream and stir until combined. Season mashed potatoes generously with salt and pepper. Transfer potatoes to a serving bowl and top with remaining two tablespoons butter. Season with more pepper before serving.
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