Sugar Cookies

Every year we have a small, but joyful Christmas celebration party with friends. My hubs is adorable and likes themed or purposeful parties. Since last Christmas we have moved across the state, thus we were able to repeat last years cookie decorating theme without anyone knowing. Hehe, aren’t we sneaky.

But last years sugar cookies were atrocious. I couldn’t cut them with cookie cutters and they lacked any flavor. Searching the Internet I found this recipe for “soft and chewy” sugar cookies. And let me tell you they were fantastic.

Did we end up decorating the cookies? Nope, we were having so much fun playing games and laughing that we forgot all about it.  Did we make dinosaur and ninja shaped cookies for a Christmas party? Absolutely.

12.27.13 Sugar Cookie

Sugar Cookies


  • 2 cups (10 oz) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 16 tablespoons (2 sticks) unsalted butter, softened
  • 1 cup (7 oz) granulated sugar
  • 1 large egg
  • 1 and 1/2 teaspoon vanilla extract

What goes down:

  1. Whisk the flour, baking powder, and salt together in a medium sized bowl; set aside.
  2. Cream the butter, the 1 cup of granulated sugar, and the brown sugar at medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl with a rubber spatula as needed.
  3. Add the egg and vanilla; beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at a low speed until combined.
  4. Shape the dough into a disk and wrap tightly with plastic wrap. Refrigerate for at least 1 hour. (You can refrigerate up to 2 days, or freeze it and take it out and put it in the refrigerator about 12 hours before you plan on baking.)
  5. Remove the dough and let sit at room temperature for 10-15 minutes.
  6. Flour the counter, the dough, and the rolling pin and roll the dough out to 1/4- inch thickness. Dip your cookie cutters in flour before cutting out your cookies. Place the cookies on a parchment-lines baking sheet.
  7. Preheat the oven to 375 degrees F. Refrigerate the cookies at least 15 minutes before baking.
  8. Bake for 8-9 minutes until the edges are just ready to turn the slightest bit brown. Rotate the pan halfway through baking. Cool on a wire rack and store in an airtight container.

Slightly Adapted: Browneyed Baker


The French Dip Send-off

French Dip 3

My husband and I whole-heartedly believe in the Gospel message of Jesus Christ. Part of that message necessitates that missionaries go spreading the good news to those who have no access to the truth that Jesus came into this world from His heavenly dwelling as fully man and fully God, lived a sinless life, and died the death prophesied from of old that you and I may enter into His righteousness. We could never have attained holiness without the blood shed of Jesus Christ– I could never have attained holiness or handled the wrath of God against sin on my own. But death wasn’t His end, He rose triumphant from the grave conquering sin and death once and for all. We can now enter into Christ’s righteousness through faith in Him and Him alone.

Back to missionaries, we have dear friends that have followed the call into missions. They will be leaving the country with their three children and making a new home in a faraway land. I feel so honored to know them and be of support both monetarily and through prayer. We got to have them over for dinner on Christmas Eve. That was the first time I ever cooked for a full family— and by that I mean children. But they were precious and ate without complaining even once. And tried so hard not to laugh when the catsup bottle made farting noises. I can’t help but praying that when I have children that the Lord helps me teach them respect and generosity the way that my friends have.

I will miss my friends but am thrilled by their obedience to God’s call. I cooked the easiest crockpot version of French Dip known to man hoping to send them off well. I advise you to cook this for your friends. Bread, cheese, and juicy meat go fabulously with friends– and apparently some children.

French Dip


  • 4 lbs roast meat
  • 2 cans (10.5 oz) beef broth
  • 1 can (10.5 oz) French Onion Soup
  • Hoagie Buns
  • Your choice of cheese (I happen to be fond of provolone, but I am no cheese connoisseur)

What goes down:

  1. First put the meat in the crockpot. Pour the cans of beef broth and French onion soup on top of the meat. Let cook on low for 7-8 hours.
  2. Shred the meat 30 minutes before eating.
  3. To melt your cheese, put the bread with the sliced cheese in the oven at 200 degrees until the cheese is your preferred melty goodness (or about 10 minutes)


Adapted from: Smashed Peas and Carrots