Cookies and Cowboy Caviar

Hi Family!  I enjoyed the reunion so much!  Thanks to Matt and Dannielle for planning and organizing such an awesome weekend.  It was wonderful to see all of you!

Sour Cream Cookies with Brown Butter Frosting

1/4 C shortening

3/4 C sugar

1 egg

1/2 C sour cream

1/2 t vanilla

1 1/3 C flour

1/4 t baking soda

1/4 t baking powder

1/4 t salt

FROSTING

2 T butter

1/2 C powdered sugar

1/4 t vanilla extract

3-4 t hot water

I always double this recipe- FYI.

In a large bowl, cream shortening and sugar until light and fluffy.  Beat in the egg, sour cream and vanilla.  

Combine the flour, baking powder, baking soda and salt; add tot he creamed mixture and mix well.  Chill for at least one hour.

Drop by teaspoonfuls 2 in. apart onto greased baking sheets.  Bake at 425 degrees for 7-8 minutes or until lightly browned.  Cool on wire racks.

For frosting, melt butter in a saucepan until golden brown; stir in powdered sugar, vanilla and enough water to achieve a spreading consistency.

Chocolate Chip Cookies

I always double this too.

1/2 C butter

1/2 C shortening

3/4 C brown sugar

2 eggs

1 t vanilla

1 small package of instant vanilla pudding

2 1/2 C flour

1 t baking soda

Cream the fats and sugars together.  Add the eggs and vanilla.  Mix the dry ingredients together and then add to the butter mixture.  Bake in a 350 degree oven for 7 minutes.  The secret is to not over bake them.  7.5 minutes in my oven is perfect. They should just barely barely start to brown on the bottom.

Cowboy Caviar

1 avocado, chopped

1 bunch green onions with some green stem, chopped

1 bunch cilantro, chopped

1 can black eyed peas, drained

1 can corn, drained

mix together

Mix together 2 T red wine vinegar, 1 T olive oil, 2 T hot sauce (I really like Cholula).

Add that to the avocado mixture and mix well.  Refrigerate for at least one hour.  Mix again right before serving so that the avocados get creamy.  Serve with tortilla chips.