So far I've made a brownie topped with mixed berry jam and drizzled with white chocolate for our company potluck on Friday. Today I made red bean mantous, cheesecake and sugar cookies. I left the sugar cookies unfrosted and will frost them tomorrow.
In the past I use a standard sugar cookie dough that requires chilling but I saw an interesting sugar cookie recipe from In Katrina's Kitchen. It doesn't require chilling before rolling and holds it's shape very well.
You can find the recipe from Katrina's blog. The only difference was that I used 2 tsp of lemon zest instead of the 1 tsp of almond extract.
I tasted a unfrosted one and it's definitely a winner. It's not overly sweet so once you frost the cookies you feel like you can have more than one without feeling like you are in a sugar coma.
|Ready to be frosted tomorrow!|