Cinnamon Sugar Cookies

WARNING these cookies are extremely delicious.  This is the best cinnamon sugar cookie recipe I have ever tried.  It is so easy and I bet you will finish the entire batch in one evening.  I almost did (don't judge me)! They are so soft and taste like a churro!  Makes my mouth water...

Cinnamon Sugar Cookies


Cookie-

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 1/4 cup white sugar
• 3/4 cup packed light brown sugar
• 1 egg
• 1 teaspoon vanilla extract
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• Coating-
• 2 1/2 tbsp sugar
• 1/2 tsp cinnamon
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1. Sift together the flour, baking soda, and salt; set aside. In a medium bowl, cream butter with 1/4 cup white sugar and brown sugar. Mix in egg and vanilla. Add the sifted dry ingredients, and mix until well blended. Roll into log shape about 2 inches in diameter in cookie sheet, wrap, and refrigerate for 3 to 4 hours. This dough can be frozen for up to 6 weeks.
2. Preheat oven to 350 degrees F (175 degrees C). Mix sugar and cinnamon on a flat plate or a piece of wax paper. Unwrap dough log, cut 1/4 inch slices, and roll in the cinnamon sugar mixture. Place 2 inches apart onto ungreased cookie sheets.
3. Bake 12 to 14 minutes in the preheated oven. Remove from baking sheets to cool on wire racks. Baked cookies can be kept in an airtight container for up to 2 weeks.

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Creamy Buttermilk Herb Potato Salad

Summer time usually means BBQ time at my house.  If it were up to me I'd grill every night, I just love cooking outdoors.  I just recently subscribed to Cooking Light magazine and I must say they have some amazing recipes.  That's where I found this wonderful side dish to go along with my BBQ.  I love a good potato salad and this one was just amazing!  The recipe listed below makes 8 servings but, I just made half since I didn't have that many people coming over :) I highly recommend you try to find the creme fraiche (which is a thickened cream product with a mildly tangy nutty flavor) really good stuff!

Creamy Buttermilk Herb Potato Salad


3 lbs small red potatoes, quartered
1/2 cup creme fraiche or sour cream
1/3 cup fat free buttermilk
1/4 cup chopped fresh parsley (I used Italian parsley)
2 tbsp chopped fresh chives
1 tbsp chopped fresh dill
1 1/4 tsp kosher salt
1/2 tsp freshly ground black pepper
1 large garlic clove, minced

1. Place potatoes in a large pot, and cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until just tender; drain.  Cool for 30 minutes.
2. Combine creme fraiche and remaining ingredients in a large bowl; stir with a whisk.  Add warm potatoes; toss gently to coat. Serve at room temperature or chilled.