Sugar Cookies

So - I had these sugar cookies at a baby shower the other day they were delicious! I had to get the recipe and wanted to share it as it is the season for sugar cookies and other treats. They tasted similar to those Grandmother's sugar cookies you buy at the store - YUM. Maybe its the margarine (totally unhealthy) or the almond extract (and I usually don't like almond extract), but they were wonderful!Here is that sugar cookie recipe before I forget:

Cookies:
1/2 c. butter (room temp)
1/2 c. margarine (room temp)
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
2 tsp. almond extract
3 1/2 c. flour
1 tsp. bk powder
1/4 tsp salt

Beat butter and margarine till creamy. Then add sugar, eggs and almond extract. Stir together dry ingredients and combine with wet ingredients. Cover and chill one hour (at least) Roll out dough on lightly floured board. Place on cookie sheet. Bake at 400 degrees for 6-8 minutes until lightly browned.

icing:
1/2 bag powdered sugar
1/4 c butter (room temp)
dash of salt
almond extract to taste
1/2 vanilla
milk until desired consistency is reached

Cranberry Pear Pie
SERVINGS: 6-8
Taste of Home magazine
TIME: Prep: 20 min. Bake: 50 min. + cooling
Ingredients:
Pastry for single-crust pie (9 inches)
2 tablespoons all-purpose flour
1/2 cup maple syrup
2 tablespoons butter, melted
5 cups sliced peeled fresh pears
1 cup fresh or frozen cranberries
TOPPING:
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/3 cup cold butter
1/2 cup chopped walnuts
Directions: Line a 9-in. pie plate with pastry; trim and flute edges. Set aside. In a large bowl, combine the flour, syrup and butter until smooth. Add the pears and cranberries; toss to coat. Spoon into crust. For topping, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over filling. Cover edges of crust loosely with foil to prevent overbrowning. Bake at 400° for 15 minutes. Reduce heat to 350°. Remove foil; bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.


Red Velvet Peppermint Cake
Source: Southern Living
MAKES 1 (3-LAYER) CAKE

1 (18.25-ounce) package white cake mix
3 egg whites
1 1/3 cups buttermilk
2 tablespoons vegetable oil
1 (9-ounce) package yellow cake mix*
1/2 cup buttermilk
1 large egg
1 1/2 tablespoons cocoa
1/2 teaspoon baking soda
2 tablespoons red liquid food coloring (I always use way less)
1 teaspoon cider vinegar
Peppermint Cream Cheese Frosting
Garnishes: 6 (5-inch) red and white peppermint candy canes, crushed;
12 (5-inch) green candy canes, broken;
12 round peppermint candies

BEAT first 4 ingredients according to cake mix package directions.
BEAT yellow cake mix and next 6 ingredients according to package directions.
Spoon red batter alternately with white batter into 3 greased and floured 9-inch round cakepans. Swirl batter gently with a knife.
BAKE at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool on wire racks.

SPREAD Peppermint Cream Cheese Frosting between layers and on top and sides of cake. (Cake may be chilled up to 2 days or frozen up to 1 month.) Garnish, if desired.

Serve within 2 hours.
*Substitute 1 3/4 cups yellow cake mix. NOTE: If cake is frozen, thaw completely before garnishing to prevent crushed candy from running. Do not refrigerate after garnishing.

MAKE-AHEAD GAME PLAN: Up to 1 month ahead: Prepare cake layers and frost with Peppermint Cream Cheese Frosting. Freeze in a plastic airtight cake dome.
Day to Serve: Thaw cake and add decorations.

Peppermint Cream Cheese Frosting
MAKES ABOUT 5 CUPS
For Quick Peppermint Frosting: stir together 3 (16-ounce) containers ready-to-spread cream cheese frosting and 2 teaspoons peppermint extract.
1 (8-ounce) package cream cheese, softened
1 cup butter or margarine
1 (2-pound) package powdered sugar
2 teaspoons peppermint extract*

BEAT cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at low speed until smooth. Add extract, beating until blended.
* Substitute 2 teaspoons vanilla extract.