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Top Ten {Things I Love} :: Holiday 2014

Posted by on Dec 21, 2014 in Baking, Beef, Book Reviews, Chocolate, Cocktails, Comfort Food, Desserts, Fall Recipes, Family Recipes, Food Reviews, Gourmet Food and Drinks, Holiday, Holiday Recipes, Kitchen and Home, Lifestyle, One-Pot Dishes, Pies and Tarts, Pork, Product Reviews, Special Occasion, Spreads/Dips, Things I Love, Uncategorized, Winter Recipes | 0 comments

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Things I Love-holiday 2014

These are a few of my favorite things…food, wine, cooking tools, home and barware, recipes, cookbooks, etc…just simply places and things I love that I think are notable and worth a big shout out for their awesomeness! And they make great gifts for the holidays as well..Happy Holidays everyone! 

Kitchen in France Cookbook

1. A Kitchen in France: A year of cooking in my farmhouse – cookbook by Mimi Thorisson

This is a gorgeous full color cookbook by Mimi Thorisson of Manger, one of my favorite food bloggers. It’s full of beautiful photos by her husband and lovely recipes from her farmhouse in France. Enough to make you want to quit your job and move there and bake tarts all day long.

Grab a copy on Amazon.com here.

west elm pillows

2. West Elm Velvet, Metallic and Mongolian Lamb Pillows

These beautiful pillows by West Elm are a great gift idea for that person who has everything – a little indulgent, but so pretty and festive for the cold Winter months.

Pick up a few of these beauties online here.

english toffee

3. English Toffee

English Toffee is one of those things I absolutely crave during the holidays! It’s rich, buttery, crunchy and chocolatey and makes the perfect gift, whether you make your own or get some pre-made it’s absolutely delicious and addicting. In fact, I’m planning to make some myself this year for stocking stuffers!

Here’s a great recipe for it on Food.com, or pick up a batch at Williams-Sonoma which comes in a festive holiday tin.

photo: Delicious as it Looks

holiday cocktail party set - Mouth.com

4. Holiday Cocktail Party Collection – Mouth.com

Everyone loves a cocktail party but sometimes it’s more work than  you expect it to be. Mouth.com, a specialty indie food store has a Holiday Cocktail Party set that has all the essentials packaged up by local food producers to get your holiday party in gear. It comes with a variety of cheeses, Ginger Caramels, Old Bay peanuts, Vanilla Pickled Cherries, Sesame Lavish Crackers, Dark Chocolates and more. YUM.

Pick one up online here, and check out their other fun collections while you’re at it!

beaded table linens Neiman Marcus

5. Capiz Shell Beaded Table Linens – Neiman Marcus

Absolutely love these gorgeous Capiz shell beaded table linens by Kim Seybert at Neiman Marcus. It comes in a table runner and placemats with matching napkin rings. Festive enough to feast at Christmas like Queen Victoria. LOVE.

Get them online here.

Il Buco Vita

6. Il Buco Vita 

Il Buco Vita is a hidden gem, above the Il Buco Italian restaurant in NoHo NYC. It’s a showroom full of gorgeous handmade Italian and Mediterranean ceramics, linens, glassware, home furnishings and antiques that will make you swoon.

Visit their store online here and their showroom at 51 Bond Street, NYC

Swedish Meatballs

7. Swedish Meatballs

Swedish Meatballs are one of those appetizer dishes perfect for a holiday cocktail party. My Mom makes them every year for New Years Eve and I just can’t get enough of them. Try this recipe by BBCGoodFood, Bon Appetit or Food & Wine. For a cool twist, try this recipe for Nut-and-Seed Crusted Sausage Meatballs with Mustard Sauce. Totally indulgent and pure YUM.

Caramel Chocolate Tart

8. Dorie Greenspan’s Golden Caramel and Chocolate Tart

I love making tarts during the holidays, especially luscious ones made with caramel and chocolate. Dorie’s has a simple recipe for making a perfect tart dough, and the filling is perfect too, with melted bittersweet chocolate lining the crust with a silky, creamy homemade golden caramel on top. Divine.

Get the recipe here

foodie dice

9. Foodie Dice and Mixology Dice

As foodies, I know we all love to cook. But sometimes we get stuck in a rut and need a boost for some new creative ideas for our cooking. Same goes for cocktails – we drink the same old thing and how fun would it be to toss a few dice and get some fresh ideas for your mixology? Check out the Foodie Dice and Mixology Dice – with just a simple toss, you’ll get suggestions for making your own fab creations with fresh ingredients and combinations of your own.

Get ‘em online here.

vintage champagne flutes

10. Vintage Etched Champagne Flutes – Williams Sonoma

What kind of holiday celebration would it be without some bubbly? Get these gorgeous vintage etched champagne flutes from Williams-Sonoma for the party, and while you’re at it, don’t forget to pick up some bubbly to fill them with! If you’re in the mood to splurge, try a vintage 2004 Dom Perignon ($160), or try a Cremant de Bourgogne, a little less expensive than Champagne made in a Brut Rose, but just as tasty and bubbly ($24). Or try some sparkling wine (Blanc de Blancs) as an option- Gloria Ferrer has a great one from Sonoma CA.

 

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Sinfully Good: Pierogi Casserole

Posted by on Oct 11, 2013 in Baking, Cheese, Comfort Food, Entrees, Ethnic Recipes, Fall Recipes, Family Recipes, One-Pot Dishes, Pasta, Savory Dishes, Uncategorized, Winter Recipes | 0 comments

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Pierogie Casserole

Today is one of those dreary Fall days where it’s cold and rainy and I’m in need of a little pick me up from some classic comfort food. One that involves BACON. And CHEESE. And PASTA. And all those yummy yums that aren’t that good for you. I was looking through some of my family recipes and this one came up that looked perfect for the mood I’m in today. It’s a sinfully good baked Pierogi casserole that my family used to make around the holidays – I remember sitting around the table with my family devouring this tasty dish with absolutely no shame. It’s not fancy. It’s easy to make. Has layers of flavor from the crispy bacon, earthy mushrooms, creamy sauce and tangy sauerkraut. And it’s so darn GOOD.

Traditional Pierogies are like Polish or Ukrainian Ravioli, made with fresh made dough that is filled with potatoes and cheese, meat or sauerkraut, and usually boiled or sauteed in butter with golden brown fried onions. This recipe takes the main ingredients of Pierogi (butter, mushrooms, sauerkraut, bacon, fried onions, pasta and cheese) and blends them together into a bubbling baked one-pot dish of goodness you’re gonna die for. It’s the ultimate comfort food perfect for a chilly dreary day that will keep you coming back for more…trust me.

Sinfully Good: Pierogi Casserole

Yield: 8

Ingredients

  • 1 lb. spiral pasta or Girelle (little spiral tops)
  • 6-8 strips bacon, fried and crumbled
  • 1 large sweet onion (Vidalia), chopped
  • 1 stick (8 ounces) butter, divided
  • 4 oz. fresh mushrooms, chopped
  • 1-14 ounce package sauerkraut, rinsed well
  • 2 cans Cream of Mushroom soup
  • 1 cup 2% milk
  • 1 cup shredded Cheddar cheese
  • Fresh ground pepper, to taste

Instructions

  1. Preheat oven to 375 degrees.
  2. Boil pasta 7-9 minutes and drain, set aside.
  3. In a large saute pan, fry bacon over medium heat about 6-8 minutes until crispy, drain and crumble, set aside.
  4. Sauté onions in same saute pan with 1/2 stick of butter for another 7-8 minutes until soft and translucent. Remove from pan and set aside.
  5. Add the other 1/2 stick of butter and and sauté mushrooms about 8 minutes until tender.
  6. Stir all ingredients together in large mixing bowl, adding soup and 2% milk, sauerkraut, sautéed onions and mushrooms, shredded cheese, and fresh ground pepper to taste.
  7. Pour mixture over cooked pasta into a greased rectangle casserole dish, mix thoroughly and cover with foil.
  8. Bake at 375 degrees for 45 mins.
  9. Remove foil and turn up oven to 500 degrees, bake for another 5-10 minutes until top gets golden brown.
  10. Let cool before serving.
http://www.theartfulgourmet.com/2013/10/11/sinfully-good-pierogi-casserole/

Bacon

Fry the bacon until crispy.

Saute Mushrooms

Saute the mushrooms in some butter until soft and golden.

Bacon with Mixture

Mix together crumbled bacon, sauteed mushrooms, sauerkraut, mushroom soup, milk and black pepper, stir.

Mixture

Add the shredded cheese and mix together well. Pour over cooked noodles in the casserole dish and stir it all together.

Pierogie Casserole

Cover with foil and bake for 45 minutes at 375. Uncover and bake another 10 minutes on 500 until it gets crispy and golden on top. Let cool.

Devour.

—–

Other recipes you may enjoy:

All Recipes Pierogi Casserole

How Sweet Eats Pierogi Casserole

Kraft Easy Pierogi Casserole

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Homemade Rustic Pizzas: Chicken, Garlic, Spinach & Sundried Tomatoes :: Pepperoni, Ham, & Sauteed Veggies

Posted by on Oct 2, 2013 in Baking, Cheese, Chicken, Comfort Food, Fall Recipes, Family Recipes, Food Styling & Photography, Healthy Cooking, Italian, Italian Dishes, Italian Food, Pizza, Uncategorized, Veggies | 0 comments

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Rustic Pizza

Pizza is probably one of my most favorite things on the planet. Seriously. Who can resist that crispy crunchy crust topped with melted gooey cheese and fresh, savory baked toppings? A pizza is a creative endeavor that is only limited to your imagination. The pizza dough is like a blank canvas just waiting for the artist to paint a masterpiece on.

Speaking of dough, you can certainly take a stab at making your own – here is a basic pizza dough recipe that’s easy enough to make. If you don’t want to bother making your own and want to save time, you can use pre-made refrigerated pizza dough from the grocery store (I get mine from Fairway stores, or you can try Pillsbury pizza dough which is inexpensive and easy to use. They even have Artisan, thin and gluten-free crusts now which is kinda cool.)

I made these rustic pizzas the other day in an attempt to use up some fresh veggies, pizza dough and ingredients from my kids cooking show I taped last week – we made all kinds of fun pizza on set but i couldn’t bear to waste the leftovers!

So here’s how easy these babies are to make…I divided the pizza dough and patted out the dough on to pizza pans to make four rustic pizzas – one of them topped with sauteed garlic, spinach, olive oil, savory chicken,  sun dried tomatoes and plenty of mozzarella gooey cheese. The other one I made with sauteed bell peppers in different colors, broccoli, pepperoni, ham, tomato sauce and two gooey cheeses – mozzarella and muenster, great for melting. The trick to a great pizza in my experience is to saute your veggies in some olive oil and garlic BEFORE you put them on the pizza (the chicken too!). This gives them a deeper flavor and keeps them from drying out in the oven when you bake the pizzas. Throw them in a preheated oven on 400 degrees for about 15-17 minutes, let them cool on a baking rack for about 5 minutes, and then top them with some fresh torn basil, some extra parmesan cheese and pepper flakes and you’ve got some serious deliciousness going on.

Sauteed Chicken, Garlic, Spinach & Sundried Tomato Pizza

Chicken, Spinach, Garlic and Sundried Tomato Pizza

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 2-4

This is a tasty and healthy pizza made with sauteed garlic and spinach, red pepper flakes, sauteed chicken breast, sundried tomatoes and Parmesan and Mozzarella cheese.

Ingredients

  • 1 package refrigerated pizza dough (or handmade)
  • 4 tablespoons extra virgin olive oil, divided
  • 1/2 cup shredded Parmesan cheese
  • 1 tablespoon garlic, minced
  • 1 teaspoon red pepper flakes
  • 1/2 package fresh spinach, chopped
  • 6-8 thin chicken cutlets, cut into 1" chunks
  • 1 tablespoon seasoned salt or poultry seasoning
  • Fresh ground black pepper, to taste
  • 1/4 cup sundried tomatoes, julienned (thin strips)
  • 1 cup shredded Mozzarella cheese

Instructions

  1. Preheat oven to 400 degrees.
  2. Divide pizza dough in half and shape into two oval or rectangular pizzas on a greased pizza pan.
  3. Drizzle 1 tablespoon of olive oil and 1/4 cup of Parmesan cheese on to the base of each pizza dough.
  4. Heat an additional tablespoon of olive oil over medium heat in a large saute pan and saute minced garlic and red pepper flakes for about a minute.
  5. Add chopped spinach and stir. Saute together for another 3-4 minutes until spinach starts to wilt.
  6. Remove spinach garlic mixture from pan and set aside in a mixing bowl.
  7. Heat additional 2 tablespoons olive oil in the same pan, add seasonings and saute the chicken for approximately 8 minutes until golden brown. Remove pan from heat.
  8. Top pizza crusts with spinach-pepper-garlic mixture, sundried tomatoes and sauteed chicken (divided into equal portions for both pizzas).
  9. Top both pizzas with shredded mozzarella cheese and place pizza pan in oven.
  10. Bake for 15-17 minutes until cheese starts to get bubbly and golden brown.
http://www.theartfulgourmet.com/2013/10/02/homemade-rustic-pizzas-chicken-spinach-garlic-sundried-tomato-pizza-pepperoni-ham-sauteed-veggie-pizza/

Pepperoni, Ham & Sauteed Veggie Pizza

Pepperoni, Ham, & Sauteed Veggie Pizza

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 2-4

This is a healthy and hearty version of classic pizza made with sauteed garlic, bell peppers and broccoli with diced ham and pepperoni topped with gooey mozzarella and muenster cheese.

Ingredients

  • 1 package refrigerated pizza dough (or handmade)
  • 2 tablespoons extra virgin olive oil, divided
  • 1 tablespoon garlic, minced
  • 1/4 cup red bell pepper, diced
  • 1/4 cup orange bell pepper, diced
  • 1/4 cup yellow pepper, diced
  • 1/4 cup green bell pepper, diced
  • 1/2 cup broccoli florets, chopped
  • Sea salt and pepper to taste
  • 1 cup tomato sauce or puree
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic salt
  • 1/4 cup pepperoni, chopped
  • 1/4 cup ham, chopped
  • 1 cup shredded Mozzarella cheese
  • 1/2 cup Muenster cheese, torn into pieces
  • 1 tablespoon garlic salt

Instructions

  1. Preheat oven to 400 degrees.
  2. Divide pizza dough in half and shape into two oval or rectangular pizzas on a greased pizza pan.
  3. Heat olive oil over medium heat in a large saute pan and saute minced garlic for about a minute.
  4. Add diced bell peppers, chopped broccoli, salt and pepper and stir. Saute together for 5-7 minutes until vegetables get tender and soft.
  5. Remove pan from heat.
  6. In a small mixing bowl, mix together tomato sauce, tomato paste, Italian seasoning and garlic salt to make tomato sauce for pizzas.
  7. Top pizza crusts with tomato sauce, pepperoni, ham and sauteed vegetables (divided into equal portions for both pizzas).
  8. Top both pizzas with shredded mozzarella and muenster cheeses, sprinkle with garlic salt and place pizza pan in oven.
  9. Bake for 15-17 minutes until cheese starts to get bubbly and golden brown.
http://www.theartfulgourmet.com/2013/10/02/homemade-rustic-pizzas-chicken-spinach-garlic-sundried-tomato-pizza-pepperoni-ham-sauteed-veggie-pizza/

***Stay tuned for my new cooking show – Cooking with Color 4 Kids© airs live on Oct 26th at 9:30 am EST on cable TV in NYC!!

Cooking with Color 4 Kids© by Kristen Hess

Channels: Time Warner 34/ Cablevision 67/ RCN 82/ Verizon 42 and the Internet: Channel 1
BCAT TV Network cablecasts in all five boroughs of NYC on Verizon FIOS cable.

If you don’t live in NYC and want to watch the show live online on 10/26, please use this link and watch Channel 1:
http://bricartsmedia.org/community-media/watch-brooklyn-public-network

CLICK HERE TO SEE ALL THE PHOTOS FROM THE PILOT TV COOKING SHOW TAPING

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Cooking with Color 4 Kids© – a new live interactive cooking program launched at Madiba Restaurant in Brooklyn NY

Posted by on Jun 29, 2013 in Family Recipes, Food and Cooking How-To's, Food and Drink Events, Healthy Cooking, NYC, Uncategorized, Vegetable Dishes, Vegetarian | 2 comments

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Kristen Hess, The Artful Gourmet

Cooking with Color 4 Kids by Kristen Hess

This past week on June 27, Kristen launched a new cooking program for kids called Cooking with Color 4 Kids © with eDiningNews at Madiba Restaurant in Brooklyn. This interactive, hands-on cooking class is designed for the whole family, as Kristen teaches kids and parents how to cook colorful, healthy recipes through the color palette, ripe with fruits and vegetables and fresh, natural ingredients.

Food Color Wheel

Food Color Wheel

The class began with an introduction to the color wheel and the various benefits of eating colorful fruits and vegetables in the spectrum. Kristen had the kids name some of their favorite Red, Orange, Yellow, Green, Blue and Violet foods and discussed ways to add more color into your cooking. Instead of just making a cheese pizza, add some spinach and fresh tomatoes or basil. Make your Macaroni and Cheese healthier by adding some broccoli to it. Perhaps these photos will inspire you to explore home grown veggies or to learn how to grow your own food.

Madiba Restaurant, Brooklyn NY

Madiba Restaurant, Brooklyn NY

Lots of fun colorful ideas were exchanged as the kids got ready to start making some of their own colorful recipes from the South African Restaurant Madiba in Brooklyn.

Students making South African Pap Cornmeal with Monkey Gland Sauce and Tomato Onion Gravy

Students making South African Pap Cornmeal with Monkey Gland Sauce and Tomato Onion Gravy

Kristen with students and parents after Cooking with Color 4 Kids class at Madiba Restaurant

Kristen with students and parents after Cooking with Color 4 Kids class at Madiba Restaurant

Kristen with students and parents after Cooking with Color 4 Kids class at Madiba Restaurant

Kristen with students and parents after Cooking with Color 4 Kids class at Madiba Restaurant

Students and parents after Cooking with Color 4 Kids class at Madiba Restaurant

Students and parents after Cooking with Color 4 Kids class at Madiba Restaurant

On the cooking program menu were South African specialties such as: South African Pap Cornmeal with Tomato-Onion Gravy and Monkey Gland Sauce made with apricots, red wine, tomato and raisins, Sweet Corn and Pumpkin Salad, Pumpkin Fritters, Shebeen Salad with house wild greens, papaya, mango, summer berries, avocado, and nuts, and Rooibos Tea.

South African Pap Cornmeal with Tomato Onion Gravy

South African Chakalaka

South African Chakalaka

South African Monkey Gland Sauce

South African Monkey Gland Sauce

Shebeen Salad with Wild Greens, Papaya, Mango, Berries, Avocado and Nuts

Shebeen Salad with Wild Greens, Papaya, Mango, Berries, Avocado and Nuts

Pumpkin Fritters

Pumpkin Fritters

Pumpkin and Corn Salad

Pumpkin and Corn Salad

Rooibos Tea

Rooibos Tea

The class was videotaped live on Livestream by eDiningNews, and the video is featured online and also below for those who missed the class. All in all, it was a fun, interactive class that the kids and parents loved. And most of all a rewarding experience for me as I got to teach kids how to cook and eat healthy by adding colorful fruits and vegetables to their everyday cooking.

Stay tuned for more class locations and dates as the cooking program grows around NYC!

More fun photos from the event!

[easyrotator]erc_82_1375747351[/easyrotator]

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Mushroom, Ham and Cheese Strata: Best Brunch Casserole. EVER.

Posted by on Dec 28, 2012 in Baking, Breakfast, Breakfast Food, Cheese, Comfort Food, Eggs, Family Recipes, Holiday, Holiday Recipes, One-Pot Dishes, Savory Dishes, Special Occasion, Uncategorized, Winter Recipes | 2 comments

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Mushroom, Ham and Cheese Strata

Mushroom, Ham and Cheese Strata

I love waking up in the morning to the smell of fresh brewed coffee and breakfast cooking in the kitchen. This is a delicious brunch casserole that’s perfect for the holidays and feeding a crowd. It’s filled with delicious sauteed ham, onions, baby bella mushrooms, garlic and dill, over a thin layer of torn whole grain bread (I use low carb bread and only 4-5 slices instead of a whole loaf of bread, and you can actually skip the bread all together if you want it to be more of a frittata), then topped with lots of gooey cheddar cheese. Bake the casserole until its light and puffy, let cool and then serve cut into squares with a green salad or fruit salad and whole grain toast. If you want to switch up the herbs, try Herbs de Provence or Fines Herbes instead. Experiment with different cheeses or meats if you like too (Brie, Monterey Jack, Bacon or Sausage), or spice it up with some red pepper flakes or a dash of Tabasco.What’s great is you can reheat it easily and have some yummy brunch/breakfast for a couple of days if you’re only cooking for a few people. Delish!

Mushroom, Ham and Cheese Strata: Best Brunch Casserole. EVER.

Recipe Type: Breakfast, Brunch
Cuisine: American
Author: Kristen Hess
Prep time:
Cook time:
Total time:
Serves: 8
This is a super easy and quick brunch casserole that’s perfect for the holidays. It’s filled with delicious sauteed ham, onions, baby bellas, garlic and dill topped with lots of gooey cheddar cheese. Make it a meal with a green salad or fruit salad and whole grain toast.
Ingredients
  • 8 eggs
  • 1 cup + 2 tablespoons of milk
  • 1 can cream of mushroom soup
  • 4-5 slices of whole grain bread
  • 1/2 onion, diced
  • 1 teaspoon garlic, chopped (or 1/2 teaspoon powder)
  • Kosher salt and fresh ground black pepper
  • 2 cups of cubed ham
  • 2 cups of baby bella mushrooms, chopped
  • 1 teaspoon dill
  • 2 cups of shredded sharp cheddar cheese
Instructions
  1. Preheat a medium saute pan over medium heat.
  2. Tear bread into medium size pieces and layer in the bottom of a 9″ x 13″ greased casserole dish.
  3. Whisk together eggs, milk and cream of mushroom soup in a large mixing bowl.
  4. Saute onions, garlic, ham, mushrooms and dill until soft and tender about 5-7 minutes. Sprinkle with salt and pepper to taste.
  5. Layer the ham, mushroom and onion mixture over the bread in casserole dish.
  6. Top with egg mixture evenly.
  7. Sprinkle shredded cheese over the top in an even layer.
  8. Bake at 350 degrees for 45 minutes until strata is puffy and cooked through.
  9. Let cool for 5 minutes, cut into squares for serving.

Recipe adapted from Taste and See, Calvary Chapel Finger Lakes.

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Wishing all of you a Merry Christmas and Happy New Year! xo

Posted by on Dec 24, 2012 in Baking, Desserts, Family Recipes, Holiday, Holiday Recipes, Special Occasion, Uncategorized, Winter Recipes | 0 comments

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Wishing all of you a Merry Christmas and Delicious New Year!

Looking back on this past year, and all of the tragedies our country has endured with natural disasters and shootings and other acts of destruction – it makes me wish for people to remember what Christmas and the holidays are REALLY all about: joy, sharing, laughter, warmth, peace, giving and most of all LOVE for others. I sincerely wish all of you a holiday filled with these things – and a New Year filled with promise, prosperity and wonderfulness. Merry Christmas. xo

Mom’s Holiday Cutout Cookies

Recipe Type: Holiday, Baking, Sweets, Desserts
Author: Kristen Hess
Prep time:
Cook time:
Total time:
Serves: 50-60 cookies
This is a recipe for my Mom’s Holiday Cutout cookies – a recipe that she got from my Grandmother that we still use today every year for the holidays. The cookies are crisp and thin with a delicious vanilla almond flavor in the cookie and the icing. They are the most popular and addicting cookies on our holiday table every year. Enjoy!
Ingredients
  • COOKIES:
  • 1 cup butter
  • 1 cup sugar
  • 1 1/2 teaspoon vanilla extract
  • 1 egg
  • 1 teaspoon water
  • 3 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • BUTTERCREAM FROSTING:
  • 1/3 c. soft butter or margarine
  • 1/8 teaspoon salt
  • 3 cups sifted confectioner’s sugar
  • 1/8 to 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
Instructions
  1. COOKIES:
  2. In a large mixing bowl, thoroughly cream the butter, sugar, and vanilla extract.
  3. Add 1 egg and water, and beat until light and fluffy.
  4. Combine flour, baking powder and salt; blend into creamed mixture.
  5. Divide dough in half; chill 1 hour.
  6. On lightly floured surface, roll dough to 1/8″ thickness.
  7. Cut into desired shapes with cookie cutters.
  8. Bake on greased cookie sheet at 375 degrees about 6-8 minutes.
  9. Cool slightly; remove from pan and glaze with buttercream frosting and top with sprinkles and decorative toppings.
  10. Let cookies chill and cool overnight, store in a container in layers of wax paper to prevent cookies from sticking.
  11. BUTTERCREAM FROSTING:
  12. Mix together all ingredients in a large mixing bowl.
  13. Divide frosting into separate medium bowls, add food coloring of your choice.
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