Recipes for Temple Trip Lunch

Wrap

Mix hummus with pesto and spread on tortilla. Layer with provolone cheese, turkey or chicken and spinach.

Swig Sugar Cookies {Copycat Recipe}

Ingredients

Cookies:

• 1 cup butter (8 ounces, 16 tablespoons), softened
• 3/4 cup neutral-flavored oil (canola, vegetable, grapeseed, etc)
• 1 1/4 cups (9.25 ounces) granulated sugar
• 3/4 cup (3 ounces) powdered sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon salt
• 2 tablespoons sour cream
• 2 large eggs
• 1 teaspoon vanilla extract (see note)
• 5 1/2 cups (27.5 ounces) all-purpose flour (I use unbleached)
• Granulated sugar for pressing the cookies 

Frosting:

• 3/4 cup (6 ounces, 12 tablespoons) butter, softened
• 2 tablespoons sour cream
• 1 teaspoon vanilla extract
• 6 cups (24 ounces) powdered sugar
• 1-2 tablespoons cream or milk

Instructions

1. Preheat the oven to 350 degrees F (or 325 degrees F for convection bake) and line several half sheet pans with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment (or in a bowl using a handheld electric mixer), add the butter, oil, granulated sugar and powdered sugar. Sprinkle the baking soda, cream of tartar, and salt across the top of the sugars (don't add the baking soda and cream of tartar in one lump or it might clump while mixing). Mix until well-combined and super creamy, 1-2 minutes, scraping down the sides of the bowl as needed.
3. Add the sour cream, eggs and vanilla and mix until well-combined, 1-2 minutes, again scraping down the sides of the bowl as needed.
4. Add the flour and mix until no dry streaks remain and the mixture is evenly combined; don't overmix.
5. Scoop the dough into about 3-tablespoon sized portions (I use a #20 cookie scoop) and roll into balls. Place several inches apart on the prepared baking sheets. Add about 1/2 cup granulated sugar to a shallow dish or bowl. Lightly spray the bottom of a flat-bottomed glass with cooking spray and dip the bottom of the glass into the sugar. Press each cookie into an even thickness dipping the bottom of the glass into the sugar between each press (no need to spray it again with cooking spray after the first time). The edges of the cookie will ruffle out a bit. It's really up to you how thick or thin to press the cookies. I like them between 1/4- and 1/2-inch thick.
6. Bake the cookies for 10-12 minutes until just set. Try not to let them get golden on the edges or very much on the bottom - that means they've baked too long and they may be dry and crumbly instead of creamy and soft.
7. Let the cookies cool for a few minutes on the baking sheets before removing to a cooling rack to cool completely.
8. For the frosting, in a medium bowl (can use a handheld or stand mixer) combine the butter, sour cream and vanilla. Mix until thick and smooth and creamy, 1-2 minutes. Add the powdered sugar and cream (or milk) and mix until well-combined and creamy, scraping down the sides of the bowl as needed. Add additional cream, if needed, to adjust the consistency of the frosting so it is thick but still soft and spreadable.
9. Frost the cooled cookies and decorate with sprinkles, if desired.

Yield: 2-3 dozen cookies, depending on size

Chocolate Frosted Swig-Style Cookies

Total Time 30 minutes

Ingredients

Cookies:

• 4 cups (20 ounces) all-purpose flour (if you aren't using the weight measure, scoop the flour with a light hand or the cookies will be dry)
• 1 cup (4 ounces) dutch-process or unsweetened, natural cocoa powder (see note above about the flour; same applies with the cocoa powder)
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1 cup (2 sticks, 8 ounces) butter, softened to room temperature
• 1 1/4 cups (9.25 ounces) granulated sugar
• 3/4 cup (3 ounces) powdered sugar
• 2/3 cup neutral-flavored oil (canola, vegetable, grapeseed, etc)
• 2 large eggs
• Granulated sugar, for rolling

Frosting:

• 1/2 cup (1 stick, 4 ounces) butter, softened
• 2 cups (8 ounces) powdered sugar
• Pinch of salt
• 1/2 cup Dutch-process or unsweetened, natural cocoa powder, sifted through a fine mesh strainer (to avoid little bumps and lumps in the frosting)
• 1/3 cup heavy cream
• 1/4 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350 degrees F. Line several large, rimmed baking sheets with parchment paper.
2. For the cookies, in a medium bowl, whisk together the flour, cocoa, baking soda, baking powder, cream of tartar, and salt.
3. In a large bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar and powdered sugar until light and creamy, 2-3 minutes. Add the oil and eggs and mix until well-combined.
4. Add the dry ingredients and mix until the dough comes together. It should be stiff, but not dry (and definitely not overly wet or sticky).
5. Form the dough into balls about the size of a golf ball or thereabouts. I use my #20 cookie scoop (about 3 tablespoons of dough per ball). You can definitely make them smaller, too, if you'd like.
6. Place the cookies several inches apart on the prepared baking sheet(s).
7. Place 1/4 cup or so of granulated sugar in a shallow dish. Dip a flat-bottomed glass into the sugar (it helps to rub the bottom of the glass lightly with butter or oil before the first dip so the sugar adheres) and then press the glass onto a cookie, flattening to about 1/4-inch or slightly thicker. Repeat that process for all of the cookie dough balls.
8. Bake for 8-9 minutes. The cookies will still be very soft in the middle but set around the edges. Don't overbake! Let them cool for a few minutes on the pan before transferring to a cooling rack to cool completely.
9. For the frosting, with an electric mixer (handheld or stand mixer), cream together the butter and 1 cup of the powdered sugar until very light and fluffy, 1-2 minutes. Add the remaining powered sugar, sifted cocoa powder, heavy cream, and vanilla. Mix for 2-3 minutes until very thick and creamy.
10. Spread the frosting evenly on the cookies. Decorate with sprinkles, if desired. Store well-covered in the refrigerator for 3-4 days.