Italian Cookie

 For the cookie:

• 3/4 cup salted butter 1 1/2 sticks
• 1/2 cup confectioner's sugar
• 1/2 cup sugar
• 3 eggs
• 3 cups all purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon vanilla

For the icing and decoration:

• 2 cups confectioner's sugar
• 2 Tablespoons or more of water
• 2 teaspoons vanilla
• rainbow sprinkles

Instructions

Preheat oven to 350 degrees F.

1. In a mixing bowl, beat butter for 30 seconds or until softened.
2. Add sugars and beat until combined.
3. Add eggs and vanilla and beat until incorporated.
4. Add flour and baking powder and mix on low until combined.
5. On a lightly floured surface, take a scoop of dough and roll out into a long log about 1/2" thick (about the size of your pinky finger.) You want just enough flour so that the dough doesn't stick to your surface, but you want it to hug it a little so you can roll it out. Too much flour will make the surface too slick and your dough will just slide instead of roll.
6. Cut long roll into 5" lengths. If you have an extra bit of dough at the end that isn't long enough, just put it aside and roll with the next scoop.
7. Take one 5" section, bring ends together and twist twice (see video.) Place on your cookie sheet about an inch and a half to two inches apart.
8. Bake for 6-10 minutes until cookie is set and firm but not browning around the edges. Mine took about 8 minutes.
9. Cool for a couple of minutes on the cookie sheet, then remove to a wire rack to finish cooling.
10. Make your icing. Mix confectioner's sugar, vanilla and enough water to get a good drizzling consistency.
11. Line a cookie sheet with waxed paper (for easier clean up later.)
12. Dip the top of each cooled cookie into the icing, scraping the excess off on the side of the bowl before placing onto the prepared cookie sheet.
13. After you've dipped a few cookies, stop to add your sprinkles before the icing hardens, then continue dipping and sprinkling until all cookies are decorated.
14. Allow icing to set.

Recipe+image: https://www.themerchantbaker.com/italian-biscotti/

Appledoodle Cookies

 INGREDIENTS

• ¾ cup butter (one and a half sticks, softened)
• ¾ cup brown sugar
• ¼ cup sugar
• 1 teaspoon vanilla
• 1 egg
• 2 cups flour
• 1 (3.5 ounce box) instant cheesecake or vanilla pudding mix, not prepared (see Note))
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• pinch nutmeg
• 1 cup apples, peeled and diced small
• 1 cup white chocolate chips (see Note) (optional)

Cinnamon Sugar:

• 1/3 cup sugar
• 1 teaspoon ground cinnamon

INSTRUCTIONS

1. In a large bowl, cream together butter and sugars. Mix in vanilla and egg until smooth.
2. In a medium bowl whisk together flour, pudding mix, baking soda, cinnamon, salt, and nutmeg. Add dry mixture to wet ingredients and mix until combined well. Stir in apples and white chocolate chips (if using). Chill in the fridge for one hour. *I tried it with chilling and not chilling and didn't notice a big difference.
3. For the Cinnamon Sugar: In a small bowl, combine the sugar and cinnamon.
4. Preheat oven to 350 degrees and line baking sheets with parchment paper. Take around 2 Tablespoons of dough and roll into a ball and then roll generously in the cinnamon sugar. Place on prepared baking sheet.
5. Bake for 10-12 minutes. Allow cookies to cool completely on the baking sheet - they will continue to bake as they cool. Store in airtight container at room temperature.

RECIPE NOTES

• *I used cheesecake pudding but you can use vanilla pudding too. I've noticed there isn't a big difference in flavor
• *I personally liked it without the white chocolate chips better but others preferred it with.

Source: https://www.the-girl-who-ate-everything.com/appledoodle-cookes/?fbclid=IwAR1paHTXHtakiTcOqD9q-qAEln62y-bLb9CftBDEHpaM53ZoPrAkLSa8sPE 

Sesame Chicken (better than takeout!)

Ingredients

Sesame Chicken Sauce Ingredients:

• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1/2 cup brown sugar
• 1 tablespoon corn starch
• 1/3 cup water
• 2 teaspoons sesame oil
• 1/2 tablespoon sesame seeds

Tempura Batter:

• 1/2 cup cornstarch
• 1/2 cup flour
• 2 egg whites
• 1/2 cup cold seltzer water

Chicken:

• 1 lb chicken thighs boneless and skinless cut into 1? chunks
• 2 teaspoons sesame oil
• 1/4 teaspoon crushed red pepper
• 1 tablespoon minced garlic
• vegetable oil for deep frying

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

1. To make the sauce mix all the ingredients together and to prepare the batter, add the ingredients together until just combined.

2. Add the chicken pieces to the batter and coat while heating 3 inches of oil to 350 degrees and add the chicken to the oil in batches frying until golden brown.

3. In a large wok or skillet add the sesame oil to the frying pan and add the garlic and red pepper flakes and cook for 30 seconds.

4. Add in the sauce and the chicken and coat quickly and serve immediately, garnished with sesame seeds.

Source: https://dinnerthendessert.com/crispy-sesame-chicken/