Inside Boise Lifestyle's
       Jar 2

Sugar Cookies

Heidi Tilby from Sweet Valley Cookie Co. is sharing some joy with Boise Lifestyle readers. A holiday classic, her sugar cookies for rolling and cutting out are sure to please your friends and family.

2/3 cup butter, softened
1 1/2 cup white sugar
2 tablespoons milk
2 eggs
1/2 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt


  1. 1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs, milk and vanilla. Stir in the flour, baking powder and salt.
  2. 2. Preheat oven to 350 degrees F. Roll out dough on floured surface, 1/4-inch to 1/2-inch thick. Cut into desired shapes. Place cookies 1 inch apart on ungreased cookie sheets.
  3. 3. Bake 6 to 8 minutes until firm to touch. Cool completely. Frost and decorate as desired.

Peppermint Swirl Meringues

Charon Knight at 208 Bakes took extra care to pick out just the right recipe to share with readers. These peppermint swirl meringues look especially beautiful on a plate for the holidays. This recipe makes about 6-8 dozen cookies so there will be plenty to share with your neighbors. The meringues can be stored at room temperature for two weeks so they are a perfect make-ahead treat.

5 large egg whites
Pinch of salt
1 cup sugar
1 teaspoon white vinegar
1/2 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1 tablespoon cornstarch


1. Preheat the oven to 225 F. Mix together egg whites, salt and sugar and whip on medium-high until stiff peaks form.
  2. 2. Fold in white vinegar, vanilla extract, peppermint extract and cornstarch.
  3. 3. Using a small brush, lightly paint 3-4 stripes of green or red food coloring inside a large pastry bag fitted with a 1/2-inch round tip.
  4. 4. Transfer meringue to piping bag. Pipe meringue into 1 1/2-inch rounds onto cookie sheet spacing 1 inch apart.
  5. 5. Bake one hour. Turn oven off. Leave in oven 1-2 hours with door closed. Remove from oven and allow to cool completely.