Rainbow Sugar Cookie Cups
Rainbow Sugar Cookie Cups might be just the Southern recipe you are searching for. Watching your figure? This vegetarian recipe has 266 calories, 3g of protein, and 13g of fat per serving. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 8. Christmas will be even more special with this recipe. Only Head to the store and pick up sugar, flour, salt, and a few other things to make it today. It works well as a dessert. From preparation to the plate, this recipe takes about 3 hours.
Instructions
In large bowl, beat butter, shortening and sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and egg. On low speed, beat in flour, salt and baking powder until well combined. Beat in decors. Wrap dough in plastic wrap. Refrigerate 2 hours.
Place regular-size muffin cup pan upside down on cookie sheet. Spray pan with cooking spray.
On work surface with rolling pin, roll dough until 1/8-inch thickness. With 4-inch round cutter, cut 8 rounds from dough.
Place each dough round over muffin cup, smoothing dough and fixing any holes or cracks.
Bake 10 to 12 minutes or until light golden brown. Cool cookie cups on muffin pan 10 minutes. Gently remove cookie cups from pan to cooling rack. Cool completely, about 15 minutes.
Recommended wine: Riesling, Sparkling Wine, Zinfandel
Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Forge Cellars Classique Riesling with a 4 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.
Forge Cellars Classique Riesling
#31 Wine Spectator Top 100 of 2017 Forge Cellars' most important wine aims to reveal the true nature of the vintage and to explore the terroir of east SenecaLake. Fermentation takes place with indigenous yeasts in neutral French barriques (65%) and the remaining in stainless steel. With this level of ripeness, fermentations continued into late spring in order to finish bone dry.Quince, lemon, fennel and slatemingle with marzipan and white chocolate, supported by precise acidity.