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Birda Mae's Recipe Corner: Lemony Sour-Cream Cookies

First of all I apologize about the last few weeks .  Funny thing about AT&T  they will cut you if you
get to far behind.  I resolved that issue but there was alot of miscommunication and technical difficulties,but
I don't want this to look like a rant against them (they do still have good customer service).  On to the
1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoon butter or margarine softened
1/2 cup sugar
1/2 cup sour cream
 1 teaspoon freshly grated lemon peel
1/2teaspoon vanilla extract


  1. Preheat oven to 350 F.Grease two large  cookie sheets.  In small bow, combine flour,baking soda, and salt.
  2. In large bowl, with mixer at medium spee, beat butter until creamy,Gradually add sugar , and beat until light and fluffy.  Beat in sour cream, lemon peel, and vanilla.  Reduce speed to low; beat in flour mixture until blended.
  3. Drop dough by rounded teaspoons,inch apart , on prepared cookie sheets. Bake until cookies are set and edges are golden,10 to 12 minutes
  4. ,through baking;  Cool to cookie sheets on wire rack 1 minute.  With wide metal spatula, transfer cookies to wire racls to cool completely.
  5. Repeat with remaining dough.
I squeezed lemon juice into the dough instead of adding the lemon peel because I wanted to really be able
to taste the lemon not just have a hint.   I actually had to squeeze quite a bit to taste it but this is just my
preference.    Also this was different from the other Sour Cream Cookie(see 1/6/11 post for that recipe) ,in the fact that it didn't have
a cake like texture which I like better but the taste was pretty good .  Stay tuned for the linky list.
I am linking up with the following:Hearth and Soul,Tuesday Night Supper Club,Tempt My Tummy


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Bird a Mae'so Recipe Corner: Chicken with Carrots and Potatoes (Cooking Light)

1 3/4 cups vertically sliced onion
Cooking spray
2 cups baby carrots
6 small round red potatoes (about 1 pound) ,cut into 1/4 inch slices
1/2 cup fat-free , lower-sodium chicken broth
1/2 cup dry white wine
1Tablespoon chopped fresh thyme
1teaspoon of minced garlic
1/2 teaspoon of black pepper divided
1/2 teaspoon paprika
6 (6-ounce) bone-in chicken thighs, skinned
1 teaspoon olive oil
Chopped fresh thyme optional

1.Place onion in a 6 quart electric slow cooker coated with cooking spray; top with carrots and potatoes.
2. Combine broth , next 3 ingredients, 1/2 teaspoon of salt ,and 1/4 teaspoon pepper.Pour over vegetables.
3. Combine paprika, remaining 1/4 teaspoon salt,and remaining 1/4 teaspoon pepper;rub over chicken.  Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken.
Cook 3 minutes on each side or until browned. Arrange chicken on top of vegetables.
4.Cover and cook on Low for 3 1/2 hours or until Chicken  is done and veg…