1 c. balsalmic vinegar
2 T. light brown sugar
Place in a light colored saucepan over medium-low heat for 10-20 minutes, until sugar is completely dissolved and glaze is thick. Glaze will thicken as it cools. Store in refrigerator for up to a month.
*I like to serve with roasted eggplant with fresh mozzarella, rice, and teriyaki chicken.
**This is one of my daughter's favorite meals.
1 c. butter, room temperature
1 c. powdered sugar
1 1/2 t. vanilla or almond extract
2 1/2 c. plain flour
1/2 t. salt
food coloring
1/2 t. mint or almond flavor, optional
Combine butter and powdered sugar. Mix until fully combined and smooth. Add 1 1/2 t. extract. Add four and salt. Mix well. Add additional flavoring if desired. Roll into two logs 2.5" in diameter. Cover lightly with plastic wrap and place in freezer for 90 minutes. Preheat oven to 375. Line baking sheet with parchment paper. Slice logs into rounds, 1/4" thick and arrange on sheet. Bake 7-9 minutes until edges are brown. Cool.
*These are the same as shortbread with slightly different flavors as an option. These cookies may also be dipped in chocolate coating or a light sugar glaze applied, if desired. Many people just like them plain.
**The original petticoat tail cookies were in a triangle shape with the round edges crimped to resemble lace, as in the lacy petticoat tail seen under many ladies dresses in the 1800's.
3 c. dark brown sugar
3 eggs
3 1/4 c. SR flour
3 sticks butter, melted
1 T. vanilla
2 c. butterscotch chips
Preheat oven to 350. Spray 9x13 pan. Add brown sugar and melted butter to a large bowl and stir until smooth. Add eggs and vanilla. Mix until combined. Add flour. Stir in butterscotch chips. Pour in sprayed pan and spread evenly. Bake 45 minutes. Then, Cover with foil and bake 15 minutes more. Allow to cool completely before slicing, or you can slice immediately with a plastic knife and they will not tear.
Yummy!
