The mostest deliciousest cookies evar

I had plans to bake all kinds of holiday treats, but I was derailed by this one particular recipe.  It's for sugar cookies, AND ICING.  The most delicious icing in the whole, whole world.

Sugar cookies

1 cup margarine/butter
1 1/2 cups white sugar
3 eggs
3 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
1 tsp. nutmeg

Cream butter and sugar, add eggs and vanilla.  In a separate bowl, sift flour, baking powder, baking soda, salt, and nutmeg, add to wet ingredients.  You can roll them out at this point, or put the dough in the 'fridge for a bit, if you want.  Bake at 375 degrees for between 7-10 minutes.

Icing

2 cups powdered sugar
1/5 cup butter (I guesstimated)
1/2 tsp. vanilla
1/2 tsp. almond extract
3 Tbs. milk
food coloring (if you're fancy)

Beat it up in a bowl, and be sure to taste it several times.  You could even get a spoon, and taste it again, to be sure.  Or just sit on the couch with the bowl, so you can keep eating tasting it, JUST to be EXTRA EXTRA SURE.  If you want to be predictable, go ahead and ice those cookies.

So damn good.  You could make some up and eat them, or send them all to me.

My new favorite pancake recipe.

So, I had to share.  Because I'm nice.  Originally from here.

Pancakes!

1 1/2 cups All-purpose flour
3 1/2 tsp. baking powder
1 tsp. salt (I use a little less than this)
1 Tbsp sugar
1 1/4 cups milk
1 egg
3 Tbsp melted butter (I used coconut oil with great success)
splash of vanilla (about 1 tsp. or so)

Directions:

In a large bowl, sift together baking powder, salt, sugar, and flour. (I stirred mine around with a fork.  I'm fancy.)  Make a well in the center, and pour in the melted butter (or whatever), milk, egg, and vanilla.  Mix until smooth.  Mine was slightly lumpy, and the first time I made this the batter was really thin.  I tested this by making just one pancake -- it fluffed up a lot once it started cooking.  The second time I made this, the batter was a little thicker.  I think it's all in how you measure the flour.

Heat a lightly oiled griddle or frying pan over med-high heat.  Pour or scoop the batter into the griddle, using approximately 1/4 cup for each pancake.  I used less and made some "babycakes."  I know.  I'm very cute.

Brown on both sides, and serve hot.  Or, stone-ass cold, if you're mean.

Enjoy!