Herb Crusted Standing Rib Roast with Red Wine Au Jus and Horseradish Cream Sauce

I know most of my recipes are easy-peasy and inexpensive to make. I tend to lean that way due to my tight schedule and limited budget.

And based on the blog statistics and analytics, it seems those are your favorite too! So I try to give you what you like.

But I got skills, y’all.

I don’t get to use them as often as I’d like but understand this… if I had all the time and money in the world, I’d never leave my kitchen.  I’m absolutely obsessed with cooking. I’ll spend hours researching methods and recipes, watching videos and television shows and pouring over cookbooks to find the one best way to make something.

That’s why I get so excited during the holidays because those are the times when I can cook like I want to! I love Thanksgiving because I get to spend two. whole. days. preparing and cooking my Brined and Slow-Roasted Jive Turkey recipe.

And this Christmas I decided to go all out too! I put a lot of thought into this recipe and a lot of time documenting the cooking process. I hope you’ll add it to your Bucket List of things to make someday because it really was absolutely divine!

I have to say this, though... after all that went in to cooking this, I was super disappointed to discover I must have had a smudge on my camera lens. I took about 45 photos of this beautiful creature and only a few were clear enough to publish.  Just trust me when I tell you this was a thing of beauty and the photo doesn't do it justice!

Herb Crusted Standing Rib Roast with Red Wine Au Jus and Horseradish Cream Sauce
Standing Rib Roast:
1 6-7 pound standing rib roast
Salt & Pepper
3 tablespoons dijon mustard
3 tablespoons olive oil
5 cloves garlic, minced
3-4 tablespoons finely chopped fresh rosemary
3-4 tablespoons finely chopped fresh thyme
Red Wine Au Jus:
1 1/2 cups beef broth
2/3 cup dry red wine
1/2 teaspoon salt
Horseradish Cream Sauce:
1 cup sour cream
3 tablespoons prepared horseradish (or more to taste)
Salt to taste

Equipment required:
One large roasting pan with roasting rack

Serve-ware suggested:
Individual dipping cups for Au Jus and Horseradish Cream Sauce (easily found at kitchen supply stores); 2 per each guest

Notes:
Read full recipe before cooking so that you can allow for necessary time. Also, make sure to note the Au Jus cooks in the pan the last 30 minutes of cooking time.

To prepare the Standing Rib Roast:
Set roast out for one hour at room temperature then preheat oven to 450 degrees. Trim away any excess fat from roast.

Liberally season all sides of the roast with salt and pepper.

In small bowl, mix together mustard, olive oil, garlic, rosemary and thyme then rub herb mixture evenly over beef roast. If your roast is frenched (rib bones included but cut away from the roast and secured with butcher’s twine), leave twine and bones in place.

Spray roasting rack with cooking spray then set inside roasting pan. Place roast, rib-side down, onto roasting rack.

Bake at 450 degrees for 20 minutes. Reduce oven temperature to 350 degrees then cook for 18 minutes per pound for rare, 20 minutes per pound for medium-rare or 22 minutes per pound for medium, or until thermometer registers desired temperature*. Remove roast from oven and cover pan loosely with aluminum foil. Rest roast for 20 minutes before serving.

To prepare the Red Wine Au Jus:
Thirty minutes before roast is done, remove pan from oven. Add beef broth, red wine and salt to pan drippings. Return pan to oven and continue cooking until roast has reached desired temperature.

To prepare Horseradish Cream Sauce:
Combine all ingredients and refrigerate until ready to serve.

To serve:
Remove twine and rib rack if frenched or carve away rib rack by slicing along contour between rib rack and roast if not. Slice roast into individual servings (you should be able to get 2 slices per rib – i.e., a 4-rib roast should yield 8 servings).

Pour Au Jus into individual dipping cups or serve in a gravy boat to be poured over servings.

Pour Horseradish Cream Sauce into individual dipping cups or serve in a small bowl to be used as a condiment to the roast.

The suggested temperatures for beef vary widely. I’ve always used this table from the Food Network (using FN Kitchens temperatures, not USDA) and find it to be the best. I cooked mine to 137 degrees and found it to be exactly where I wanted – a perfect medium.

PRINTABLE RECIPE

Original Sausage Balls

The original recipe for sausage balls using Bisquick, cheddar cheese and sausage. The perfect appetizer for everything from tailgating to wedding receptions (and breakfast too!)

JUMP TO RECIPE

Well, I never thought I’d see the day I’d post a recipe as common as this. Because, who don’t know how to make sausage balls? Right? Right?!

Err... um... Me.

I don’t. Or I didn't.

I mean, I knew what went into them but I didn't know how much because I’d never made them. Bisquick, cheddar cheese and sausage. Right. Got it. But how much of each?

So, when Husband told me he wanted sausage balls Christmas Eve, I thought, Roger that! That’s a big no-brainer, good buddy! I’m on it! And I picked up the ingredients at the store.

But when I went to put them together it occurred to me I didn't know how much cheese or Bisquick so I hopped online to find the recipe.

You know, THE recipe?

Because there’s only one. Right?

Nope. There’s like 40-gozillion recipes out there for sausage balls. Some with milk, some with cream cheese, some with parmesan, some with herbs and spices, some with eggs, some with caviar. Just kidding about that last one. Wanted to see if you were still paying attention.

It took me like twenty minutes to find The Recipe online. I thought I’d post it here so I can find it again easily and, in case you ever find yourself in the same boat and just want to make some dang sausage balls, you can find it easily too!

These are the ingredients and quantities from the recipe I found and believe to be the original. To be sure, I checked with the sausage ball bakers in my life and they all confirmed it is the recipe they use as well.

TIPS FOR MAKING ORIGINAL SAUSAGE BALLS

• Definitely shred your own cheese. If you find that your sausage balls are too dry with 3 cups of Bisquick it might be because you're using preshredded cheese. Preshredded cheese is coated with cellulose which is a moisture-blocking agent.
• Don't use the measuring cup to 'scoop' the mix as it will pack too much into the cup. Spoon the mix into a measuring cup then slide a knife across to level it.
• I ALWAYS use Jimmy Dean sausage in these.
• I use hot sausage with these and think they're perfect (and definitely not too hot for the little ones). Cheddar cheese just goes so well with a touch of heat. If you use regular or mild sausage, consider adding a little cayenne pepper!
• Use the paddle attachment on a stand mixer if you have one - it will save your arm because this mixture is THICK.
• Use a cookie scoop to make quick work and to help ensure the sausage balls are uniform in size.

If you're looking for more fun and hearty appetizers, try some of these recipes too!

• Party Shrimp – Super easy shrimp appetizer recipe with just a few ingredients that cooks up quick in the oven. 
• Buffalo Feathers – Grilled chicken tenders sauced like wings for all the fun and flavor of buffalo wings with half the work! 
• Monte Cristo Party Sliders – Party sandwiches made with ham, turkey and cheese baked in a rich buttery topping dusted with powdered sugar. 
• Chipotle Shrimp Tostada Bites – Mini tostadas with chipotle glazed shrimp and guacamole sprinkled with a confetti of red onion and cilantro! 
• Ham & Swiss Party Pinwheels – A super easy appetizer recipe using puff pastry, ham and cheese that's perfect for entertaining.

Recipe for Original Sausage Balls

Original Sausage Balls

Yield: 20-24 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

The original recipe for sausage balls using Bisquick, cheddar cheese and sausage perfect served as an appetizer, tailgate food, party favorites or even breakfast!

Ingredients

• 3 scant cups Bisquick baking mix
• 1 pound pork sausage at room temperature (I use ‘hot’)
• 16 ounces sharp cheddar cheese, shredded (4 cups)
• 1/4 cup chopped fresh chives or parsley (optional)

Instructions

1. Combine all ingredients in a stand mixer then mix at low speed using the paddle attachment (or mix by hand) until all ingredients are evenly combined.
2. Roll dough into 1 1/2 inch balls and place on a baking sheet one inch apart. I use my handy-dandy cookie scoop to make quick work out of portioning these.
3. Bake at 350 degrees for 20-25 minutes or until lightly browned on the bottom.

Notes

• UPDATE: this recipe has garnered SO MANY comments regarding 2 vs. 3 cups of Bisquick so I want address it here in the recipe... I make it with three scant cups (meaning not scooped/packed cups). I have made these exactly as written dozens of times and they come out perfect and just like these photos every single time.
• The uncooked dough is very hard to stir because it is stiff and crumbly so you'll need to use the paddle attachment with a stand-mixer. If you don't have a stand-mixer, use a wooden spoon to stir, then your hands to work the ingredients into a dough.
• Definitely shred your own cheese. If you find that your sausage balls are too dry with 3 cups of Bisquick it might be because you're using preshredded cheese. Preshredded cheese is coated with cellulose which is a moisture-blocking agent.
• Don't use the measuring cup to 'scoop' the Bisquick mix as it will pack too much into the cup. Spoon the mix into a measuring cup.
• I ALWAYS use Jimmy Dean sausage in these.
• I use hot sausage with these and think they're perfect (and definitely not too hot for the little ones). Cheddar cheese just goes so well with a touch of heat. If you use regular or mild sausage, consider adding a little cayenne pepper!

https://www.southyourmouth.com/2013/12/original-sausage-balls.html

Images and text © South Your Mouth LLC 2013

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Black-Eyed Peas and Collard Greens: a New Year's Tradition

Why Southerners eat black-eyed peas and collard greens on New Year's Day and recipes for both!

TABLE OF CONTENTS:

1. WHERE THE TRADITION STARTED
2. BLACK-EYED PEAS RECIPE
3. COLLARD GREENS RECIPE
4. TRADITIONAL RECIPES TO SERVE WITH THEM

There are a few things we take pretty seriously down here in the South. The first is college football. Can I get an Amen?

Two other things we’re pretty serious about are tradition and superstition. And those last two go hand-in-hand in the South on New Year’s Day.

It’s a Southern tradition to eat black-eyed peas and collard greens on New Year’s Day for good luck in the new year. And more specifically, the superstition is that eating collard greens on New Year’s Day will bring you dollar bills and eating black-eyed peas will bring you cents throughout the upcoming year.

HOW DID THE TRADITION OF EATING BLACK-EYED PEAS & COLLARD GREENS ON NEW YEAR'S GET STARTED?

There are lots of theories as to why this is, but my favorite, and I think maybe most likely to be true, is that when Sherman’s troops raided the food supplies of the South during the Civil War, they stuck their noses up at the peas and greens and left them behind (they thought they were feed for the animals – what a bunch of dummies!).

The Southerners considered themselves lucky to have been left with these hearty staples, which sustained them through the winters, so black-eyed peas and collard greens became symbols of good luck.

So every year, you can count on finding a big pot of black-eyed peas and a skillet of collard greens on almost every stove south of the Mason-Dixon line. I like to serve mine with a mess of Ribs & Rice, Charleston Red Rice or Neck Bones & Rice . Ooo-weee, don’t that all just sound good?! I’m ready to eat it all now!

Recipe for Black-Eyed Peas Recipe

Black-Eyed Peas Recipe

Recipe for Collard Greens Recipe

Collard Greens Recipe

SOUTHERN RECIPES TO SERVE WITH BLACK-EYED PEAS AND COLLARD GREENS ON NEW YEAR'S DAY

You can serve anything from Baked Country-Style Ribs to Fried Cubed Steak with black-eyed peas and collard greens but my family always serves some sort of pork and rice main dish. Along with the baked sweet potatoes, you can guarantee we’ll have one of the following recipes come New Year’s Day!

Ribs & Rice - An old-school Southern recipe made with rice cooked in a rich stock made from slowly cooked country-style ribs.

Charleston Red Rice - A Lowcountry recipe popular from Charleston to Savannah, made from rice cooked with bacon and a tomato broth seasoned with peppers and onions perfected by the Gullah and Geechee.

Neck Bones & Rice - A rustic Southern recipe of rice cooked in the savory stock from slowly simmered pork neck bones.

Homemade French Onion Dip

Caramelized onions, thyme, garlic and sour cream come together to make this classic dip. It's so easy and so much better... you'll never buy it again!

JUMP TO RECIPE

I've cooked a lot of stuff in my day. My kitchen has seen just about everything you could imagine. But nothing I've ever cooked has smelled as good as the big ol’ skillet of onions I caramelized this weekend.

Husband walked in and out of the house several times as they were cooking and every single time he’d walk back in he’d declare, “Great day, it smells good in here!”

And now that I've made this from scratch, I will never, ever, never buy French onion dip again. This was so easy and so incredibly delicious! I can’t wait to make it again!

INGREDIENTS FOR HOMEMADE FRENCH ONION DIP

• Yellow onions
• Butter
• Vegetable oil
• Salt
• Sugar
• Worcestershire sauce
• Thyme
• Garlic
• Sour cream

NOTES ON THIS RECIPE

Use 2 onions about 4” in diameter or 3 smaller ones.

The addition of vegetable oil is so that we can cook the onions longer without the butter browning too much.

The sugar brightens the recipe, it does not make the dip sweet.

Don't use reduced fat or fat free sour cream with this recipe.

Recipe for Homemade French Onion Dip

french onion, dip, homemade, caramelized, best, how to, garlic, recipe, sour cream

Yield: 1 Pint

Author: Mandy Rivers | South Your Mouth

Homemade French Onion Dip

Caramelized onions, thyme, garlic and sour cream come together to make this classic dip. It's so easy and so much better... you'll never buy it again!

Prep time: 10 MinCook time: 40 HourTotal time: 40 H & 10 M

Ingredients

• 2 very large yellow onions
• 1/4 cup butter
• 1 tablespoon vegetable oil
• 1 1/2 teaspoons salt
• 1 teaspoon sugar
• 2 teaspoons worcestershire sauce
• 1/2 teaspoon dried thyme (or 1 tablespoon fresh)
• 3 cloves garlic, minced
• 1 pint sour cream

Instructions

1. Peel and chop onions. Add chopped onions, butter, vegetable oil, salt and sugar to a large skillet and cook, uncovered, over medium-low heat for 20 minutes; stirring occasionally.
2. Add worcestershire, thyme and garlic and continue cooking over medium-low heat for about 20 minutes longer or until onions are caramelized and deep golden brown in color. Remove from heat and cool to room temperature.
3. In a medium-sized bowl, combine sour cream and caramelized onions then mix well. Cover and refrigerate until ready to serve.

Notes

Use 2 onions about 4” in diameter or 3 smaller ones.

Don't use reduced fat or fat free sour cream with this recipe.

https://www.southyourmouth.com/2013/12/homemade-french-onion-dip.html

Images and text © South Your Mouth LLC 2013

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Pecan Chewies

An old-fashioned Southern recipe for chewy snack cake bars studded with pecans, similar to blondies but with a little more sass.

JUMP TO RECIPE

I know every time I post a new recipe I’m always like, “EAH MAH BLOG! These are the best whatchamacallits EVER!” And you probably think to yourselves sometimes, This heifer thinks everything she makes is good.

But that’s not true. I make stuff all the time that I don’t love so I don’t post it to the blog. Only the best stuff makes it here. And these, folks, are the best!

I wanted to do some more holiday baking this weekend and since I had this giant bag of pecans in the freezer, I consulted The Family Bible, which is what we call the ancient black recipe book Mama's been keeping since before I was born. The Family Bible is where the tried-and-true family recipes are kept safe. If it's in there, it's a keeper!

I came across Nanny's recipe for Pecan Chew Bread - aka Pecan Chewies - and knew exactly what to make! I've updated the recipe a bit, adding vanilla and salt, but other than that, these are just like Nanny's.

DESSERTS MADE WITH PECANS

If you love pecans, you have GOT to check out these other favorites too!

Pecan Pie Cake - All the warm caramel and toasted pecan flavors of a pecan pie in a super simple snack cake made with just a few ingredients and NO cake mix. 

Pecan Cream Deep Dish Pie - Brown sugar swirled with warm melted butter then mixed with cream cheese, pecans and whipped topping.  

Pecan Cream Pound Cake - A decadent Southern pound cake recipe made with sour cream and pecans topped with an ultra creamy pecan-studded cream cheese frosting. 

Easy Pecan Pie Bars - All the fabulous flavor of pecan pie in a chewy, gooey bar recipe made easy with a cake mix base. 

Classic Pecan Pie - A no-fail recipe for pecan pie with a smooth, caramelly filling studded with southern pecans. 

Recipe for Pecan Chewies

Pecan Chewies

Yield: 20 Bars

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

A old-fashioned Southern recipe for chewy snack cake bars studded with pecans, similar to blondies but with a little more sass.

Ingredients

• 1 cup butter (2 sticks), melted
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 cups pecan halves, chopped

Instructions

1. Cream together butter, sugar, brown sugar, eggs and vanilla with an electric mixer at medium speed until smooth and creamy (about 1 minute).
2. Sift together flour, baking powder and salt. Gradually add flour mixture to butter mixture then mix until just combined and smooth. Stir in pecans.
3. Spray a 13x9 baking pan with cooking spray. Spread batter evenly into pan then bake at 300 degrees for 40-45 minutes or until set in the middle and golden brown.
4. Cut into squares and store in an airtight container once cooled.

https://www.southyourmouth.com/2013/12/pecan-chewies.html

Images and text © South Your Mouth LLC 2013

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Snowball Cookies

A tender melt-in-your-mouth pecan shortbread cookie recipe - also called Mexican Wedding Cookies and Russian Tea Cakes - perfect for holiday baking!

TABLE OF CONTENTS:

1. JUMP TO THE RECIPE
2. WHY ARE THEY CALLED MEXICAN WEDDING COOKIES AND RUSSIAN TEA CAKES?
3. 8 RECIPE NOTES WORTH READING
4. MORE HOLIDAY SWEETS TO TRY

These are my all-time favorite cookies! EVER!  And that kinda blows my mind because you’d think my all-time favorite would have some chocolate in them somewhere. But nope. These are in the #1 spot.

They literally MELT in your mouth.

Paired with a cup of hot tea or coffee?? Man, dang, that's good stuff right there!

I can remember going to Aunt Teeny's house at Christmas and heading STRAIGHT for these cookies (then to the Sausage Balls) and being blissfully satisfied.

I'd have powdered sugar all over my sweater and fingers like a pudgy little fiend. I'm pretty sure there's a Polaroid somewhere with that exact likeness.

Aunt Teeny was actually my dad's aunt but I loved going to her house because A) her granddaughter was one of my favorite cousin's and she was always there too and B) Aunt Teeny had a hair salon built in to her garage so we would play and play and PLAY in her swivel chairs and with all the fantastical stuff like hot rollers and industrial strength Aqua Net. 

WHY ARE THEY CALLED MEXICAN WEDDING COOKIES AND RUSSIAN TEA CAKES?

There is no definitive answer to this question but the theory that pops up more than others (and that makes sense to me) is that they were most commonly called Russian Tea Cakes until the Cold War then folks didn't like the communist moniker and started calling them wedding cookies which then morphed into Mexican Wedding Cookies. They're all the same cookies except that you will often find walnuts used in Russian Tea cake recipes instead of pecans.

8 RECIPE NOTES WORTH READING

1. You MUST use real butter in these.
2. If using unsalted butter, increase salt to 1 full teaspoon (I use salted butter in this and in all of my recipes).
3. You'll want finely chopped nuts in these. I find the ones you can buy that are already chopped to be too chunky for this recipe. If you have those, simply chop them down more with a chef's knife or run them through a nut grinder.
4. I've never roasted my pecans before making this recipe. I find that the low and slow baking method brings out their flavor nicely without the need to roast them
5. I use a cookie scoop to portion these out and leave them flat on the bottom. The scoop makes perfect little domes and I don't have to worry about them rolling around on the pan.
6. These don't expand too much when baked (no leavening ingredients) so you can place them pretty close together (I usually shoot for about 1.5 inches apart). 
7. Keep an eye on these around the 30-minute mark. You want to take them out of the oven when the bottom is JUST starting to brown.
8. You can dust these with powdered sugar right in the pan, move them to a cooling rack or roll them around in the sugar but you'll want to do it when they're still a bit warm for the sugar to stick the best.

MORE HOLIDAY SWEETS TO TRY

Below are the sweet treats I make every year for Christmas. I'd love to know your favorites too so comment below and share your baking list!

WHITE CHOCOLATE TRASH - A sweet and salty snack mix made with chex cereal, pretzels, peanuts, M&M’s and white chocolate. h

THE VERY BEST THUMBPRINT COOKIES - A tried-and-true family recipe with the perfect cookie dough base filled with fruit jam or preserves. 

AVALANCHE BOMBS - An easy no-bake recipe that’s somewhere between rice krispy treats and peanut butter fudge. 

JIM JAM COOKIES - An old-fashioned heirloom cookie recipe for molasses cookie sandwiches filled with raspberry jam. 

EASY GERMAN CHOCOLATE FUDGE - A simple, fool-proof recipe for chocolate fudge layered with coconut pecan German chocolate filling. 

COCONUT MACAROON KISSES - A tender and light recipe for chewy coconut cookies topped with Hershey’s Kiss chocolate drops. 

Recipe for How to Cook Snowball Cookies

Snowball Cookies

Yield: 24 Cookies

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

A tender melt-in-your-mouth pecan shortbread cookie recipe - also called Mexican Wedding Cookies and Russian Tea Cakes - perfect for holiday baking!

Ingredients

• 1 cup butter, at room temperature
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt (see notes)
• 1 3/4 cups all-purpose flour
• 1 cup finely chopped pecans
• Additional powdered sugar

Instructions

1. Preheat oven to 275 degrees.
2. Using an electric mixer, cream together butter, powdered sugar, vanilla and salt until smooth and creamy. 1 cup butter, 1/2 c. powdered sugar, 1 tsp vanilla, 1/2 tsp salt (if using unsalted butter, increase salt to 1 tsp)
3. Slowly add flour, mixing on low to combine. 1.75 c. flour
4. Mix in pecans. 1 c. pecans
5. Roll into 1-inch balls or use a cookie scoop then bake on an ungreased cookie sheet at 275 degrees for 35-40 minutes or until cookies just start to brown on the bottom.
6. Remove cookies from oven. Cool 5 minutes then dust with or roll in additional powdered sugar. Once cool, store in an airtight container.

Notes

• If using unsalted butter, increase salt to 1 full teaspoon.
• You MUST use real butter in these.
• You'll want finely chopped nuts in these. I find the ones you can buy that are already chopped to be too chunky for this recipe. If you have those, simply chop them down more with a chef's knife or run them through a nut grinder.
• These don't expand too much when baked (no leavening ingredients) so you can place them pretty close together (I usually shoot for about 1.5 inches apart). 
• Keep an eye on these around the 30-minute mark. You want to take them out of the oven when the bottom is JUST starting to brown.
• More notes and tips are listed in the post above the recipe card.

https://www.southyourmouth.com/2013/12/snowball-cookies.html

Images and text © South Your Mouth LLC 2013

snow ball, snoball, mexican, wedding, russian, tea cakes, shortbread, short bread, pecans, butter, delicate, cookies, best, christmas, how to, recipe, easy, no fail, melt in you mouth, recipe

cookies

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Chewy Sugar Cookies for Sprinkles

A simple recipe for tender, chewy vanilla sugar cookies with a hint of lemon perfect for sprinkles.

JUMP TO RECIPE

I don’t know why exactly, but I absolutely think citrus and sprinkles or sugar crystals go together!

Maybe it's the bright colors of the sprinkles that pair so well with the bright citrus flavors? Or maybe the citrus cuts the sweetness a tad? Whatever it is, I LOVE the combo.

I use whatever citrus fruit I have on-hand. I love lemon (always!) but when I have oranges, I like to use them because the tiny bit of orange is such a fresh, unexpected surprise with cookies!

HOW TO EVENLY APPLY SPRINKLES TO COOKIES

The best way to ensure cookies are evenly and densely coated with sprinkles is NOT to sprinkle them on, but to roll the uncooked cookie in the sprinkles then place them on the pan.

PRO TIP:  Most sugar cookie recipes will tell you to roll the dough into a ball then bake, but I get way better results if I use a cookie scoop then leave the dough in the dome shape the scoop naturally shapes the dough into. Just pack the dough firmly into the scoop then pop it out et viola! The cookies will have sprinkles on the top only AND the dough won't roll around on the pan.

Recipe for Chewy Sugar Cookies

Chewy Sugar Cookies

Yield: 24 Cookies

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

A simple recipe for tender, chewy vanilla sugar cookies with a hint of lemon perfect for sprinkles.

Ingredients

• 1 cup butter, at room temperature
• 1 1/2 cups white sugar
• 1 egg
• Zest of one large orange or two lemons
• 1 tablespoon fresh orange or lemon juice
• 1 teaspoon vanilla extract
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• Sprinkles or sugar for rolling cookies

Instructions

1. Cream together butter and sugar with an electric mixer set at medium speed until fluffy (about 2 minutes). Add egg, orange/lemon zest, orange/lemon juice and vanilla and continue mixing until ingredients are well combined and smooth.
2. Sift together flour, baking soda, baking powder and salt then slowly add dry ingredients to butter mixture. Mix on low speed until combined. Dough will be thick.
3. Portion dough into 1.5 inch ball or domes (see notes), roll in sprinkles then place on a baking pan 2 inches apart. Bake at 350 degrees for 10-12 minutes or until cookies just begin to brown on the bottom. Cool cookies on cookie sheet for 5 minutes then remove to a clean surface to cool completely. Store cookies in an airtight container.

Notes

I use a 1.5 inch cookie scoop to portion out my cookies. I pack the dough in level then pop the dough out and roll the rounded part in the sprinkles (not the flat bottom). The dough pops out dome-shaped which is perfect because a) I don’t have to try to roll them into balls – they’re already perfectly rounded and b) they have a flat surface to place on the cookie sheet so they won’t roll around on the pan. I hope that makes sense!

https://www.southyourmouth.com/2013/12/chewy-orange-kissed-sugar-cookies.html

Images and text © South Your Mouth LLC 2013

sugar, cookies, chewy, sprinkles, best, lemon, orange, citrus, how to, cookies scoop, moist, christmas, tender, vanilla

dessert, cookies

american

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