Monogrammed Sugar Cookies

Ingredients

1 1/2 cups confectioners' sugar, sifted

1 cup (2 sticks) butter

1 egg

1 teaspoon vanilla extract

1 teaspoon pure almond extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

Granulated sugar

Royal Icing, recipe follows

Directions

In a bowl, cream together the sugar and butter, then mix in the egg and vanilla and almond extracts. In another bowl, stir together the flour, baking soda, and cream of tarter; mix the dry ingredients into the creamed mixture, then cover and refrigerate for 2 to 3 hours, or overnight.

Preheat the oven to 350 degrees F.

Divide the chilled dough in half and roll it out on a lightly floured pastry cloth to a 1/4-inch thickness. Lightly grease some baking sheets. Cut the dough with a floured cookie cutter; sprinkle with sugar. Transfer the cookies to the prepared sheets and bake for 9 minutes.

Royal Icing:

*3 egg whites

1 (1-pound) box confectioners' sugar

1/8 teaspoon cream of tartar

Food coloring, optional

In a medium bowl, combine egg whites, sugar, and cream of tarter. Beat at low speed with an electric mixer until blended. Increase mixer speed to high, and beat 8 to 10 minutes, or until mixture holds a peak. Cover with a damp cloth when not in use. Separate into bowls and add food coloring, if desired.

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Decadent Doughnuts with White and Chocolate Glaze

Ingredients
Peanut oil, for frying
4 cups all-purpose flour, plus more for dusting
1 cup sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/2 cup milk
2 large eggs
2 (1-ounce) squares white chocolate
4 tablespoons heavy whipping cream, divided
2 (1-ounce) squares bittersweet chocolate
2 tablespoons heavy whipping cream


Directions
In a large Dutch oven, pour the oil to a depth of 2 inches; heat to 360 degrees F.


In a large bowl, combine the flour, sugar, cocoa, baking powder, baking soda, and salt.


In a small bowl, whisk together the sour cream, milk, and eggs. Add to the flour mixture, stirring to combine.


Turn the dough out onto a lightly floured surface. Roll to 3/4-inch thickness. Using a 3-inch round cutter, cut out the doughnuts. Using a 1-inch round cutter, cut out the center of each doughnut.


Fry the doughnuts, in batches, for 1 minute per side. Drain on paper towels.


In a small bowl, combine the white chocolate and 2 tablespoons heavy cream. Microwave on High in 30-second intervals, stirring between each, until the chocolate is melted and smooth (about 1 minute total). Drizzle over the doughnuts.


In a small bowl, combine the bittersweet chocolate and remaining 2 tablespoons heavy cream. Microwave on High in 30-second intervals, stirring between each, until the chocolate is melted and smooth (about 1 minute total). Drizzle over the doughnuts.


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Vanilla Pound Cake

Ingredients
Nonstick baking spray with flour
1 cup (2 sticks) butter, softened
3 cups sugar
1 vanilla bean, split lengthwise and seeds scraped
6 large eggs, separated
3 cups cake flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1/2 cup sliced almonds
Black Cherry Sauce, recipe follows


Directions
Preheat the oven to 325 degrees F. Spray a 12 to 15-cup fluted pan with nonstick baking spray with flour.


In a large bowl, beat the butter and sugar at medium speed with an electric mixer until fluffy. Add the scraped vanilla bean seeds, beating until combined. Add the egg yolks, 1 at a time, beating well after each addition.


In a medium bowl, sift together the flour, baking soda, and salt. Gradually add to the butter mixture, alternately with the sour cream, beginning and ending with the flour mixture. Beat the egg whites at high speed with an electric mixer until foamy. Gently fold into the butter mixture. Spoon into the prepared pan. Sprinkle the almonds evenly over the top of the cake. Bake until a wooden pick inserted in the center comes out clean, 1 hour to 1 hour and 15 minutes. Let cool in the pan for 10 minutes. Remove from the pan, and cool completely on a wire rack. Serve with Black Cherry Sauce, if desired.


Black Cherry Sauce:
2 tablespoons sugar
1 tablespoon cornstarch
1 teaspoon lime zest
1/2 cup black cherry juice
1 (12-ounce) package frozen dark sweet cherries
In a medium saucepan, combine the sugar, cornstarch, and lime zest. Stir in the black cherry juice, whisking until smooth. Add the cherries. Bring to a boil over medium heat, stirring frequently, until thickened, about 1 minute.. Remove from the heat and let cool.


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