Summer is in full
force! Tis the season for grilling,
BBQ’s, vacations, flip flops, longer days and warm summer evenings. I love this
time of year with all of the fresh fruits and vegetables that are full of
flavor, especially the corn, tomatoes and stone fruits are among my
favorites. It is hard to believe that we
over halfway done with 2015 and before you know it, the holiday season will be
around the corner.
Before we start celebrating the holiday season, I want to
fully embrace the summer season and all that it has to offer. My grill has been busy with chicken and
vegetables lately along with fresh salads.
Speaking of grilling, it is time for Blogger C.L.U.E. Society and our
theme this month was “Summer Barbecue/Grilling – grilled vegetables or meats,
main courses or side dishes or desserts or drinks that would be great at a
barbecue”. What a fun theme and the
possibilities were endless.
called Making Miracles. After learning more about Rebekah I can certainly
understand why she named her blog making miracles. She has been a surrogate for
4 little baby girls and made four families extremely happy and grateful. She has lived all around the
and has two kids of her own and believes that each day is a gift, and a
miracle. I could not agree more.
favorite thing to do is bake. I took
that clue when sifting through her blog for the right recipe to fit this month’s
theme. I thought if I am heading to a
summer barbecue, the easiest thing to bring is cookies plus I love making
cookies. I chose her Crinkle Sugar Cookie recipe and added 2 more teaspoons of vanilla, since I love vanilla and
topped with some pretty silver sprinkles to add that extra sparkle factor. The end result was nothing short of pure
Crinkle Sugar Cookies
Makes 36 Cookies
1 ¼ Cup Sugar
1 Cup Butter, room temperature
3 Egg Yolks
1 Tablespoon Vanilla Extract
2 ½ Cups All-Purpose Flour
1 teaspoon Baking Soda
½ teaspoon Cream of Tarter
Favorite candy sprinkles
Preheat the oven to 350 degrees. Line cookie sheets with parchment paper or
lightly grease if not using a non-stick cookie sheet.
Use a stand mixer and cream together sugar and butter. Beat
in eggs yolks and vanilla. Add the
baking soda and cream of tarter and mix well.
Slowly add the flour until all is incorporated. Use a 1 inch ice cream scoop to form balls of
dough. Roll in your favorite candy sprinkles and place 2 inches apart on the
cookie sheet. Don’t flatten. Bake for 11
minutes, until tops are cracked and just turning color. Remove from sheet and let cool on a wire rack.