Sugar Cookies “Precie” Style

Years ago Caprece and I began a tradition of making sugar cookies during the holidays. We always involved the girls – Chancey, Lilah, and Livvy. We would roll them out, cut out fun holiday shapes, and bake them. Caprece would whip up a bowl of her specialty frosting and we would decorate them. Of course, we always kept a bit of the frosting and a few undecorated ones just for Matt. They kept fresh longer that way. They made a great late night snack for him thoughout the week. That is if he didn't eat them all at once...they are very hard to resist.

It never seems quite like Christmas until I’ve made a batch. This year is no exception. I was thinking about her and all the fun times we had. How blessed I am to have not only a best sister but a very best friend! I want my boys to grow-up hearing about their Aunt Caprece. So it was decided F.H.E. it would be and this time I involved my boys. They loved it especially my Zeke who is only 22 months. See for yourself. Oh, and although it goes without saying. These cookies are melt in your mouth, can’t stop with just one…good.

Sour Cream Sugar Cookies (Nicole White - Precie's friend)
2 cups sugar
2/3 cup butter
3 eggs
1 tsp vanilla
1 cup sour cream
5 cups of flour
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp salt
2 tsp nutmeg
Directions:
Cream butter and sugar; add beaten eggs and sour cream. Beat well. Add dry ingredients. Chill for 30 min to hour. Roll and cut out. Bake at 375 degrees for 8 min or until lightly brown.

Caprece's Cream Cheese frosting
8 oz package of cream cheese (softened)
1 stick of butter (softened)
1 box of confectioners sugar (3 3/4 cup)
cream together

Hello Dollies

While attending Utah State University my sister, Caprece, and I worked for the university catering department. It was a wonderful experience in which we learned a great deal about food and entertaining. It was also the perfect place for struggling college students because of the "free food" perk. Everyday we were permitted to eat what was termed leftovers. The leftovers were actually items that hadn't sold that day and wouldn't be fresh the next. One of our most favorite "leftovers" of all were the Dolly Madisons. She and I dreamed of them long after our college life ended with marriage and graduation. Nearly 10 years later she found the recipe. I am not sure if she ever tried the recipe but today when my 3 year old had a little sweet tooth I pulled out her tried and trues and found the recipe. I just had to have a little of this cookie full of nostalgia and rich gooey yumminess. Try it for yourself...you won't be able to stop with one.

Adapted from recipe by Debbie Ruse

1 package graham crackers (crushed)

1 stick of butter melted in 9 x 13 pan

Spread crackers over butter.

Sprinkle on top:

1 package milk chocolate chips (I used semi-sweet for a contrast with the gooey rich cooked sweetened condensed milk)

1 cup coconut

1 cup nuts (I used pecans just like the USU one)

Pour 1 can Borden's sweetened condensed milk over all. Bake for 30 minutes at 325 degrees. Cut around edges as soon as cool. Cut into squares. Refrigerate until firm.