Carol's Recipe Box

Ingredients: 8 tablespoons (1 stick) of unsalted butter, at room temperature 3/4 cup sugar 1 egg 1 teaspoon vanilla extract 1 teaspoon baking powder 1/2 teaspoon salt 1 1/3 cups bread flour (or all-purpose flour) For coating: 2 tablespoons sugar 1 1/2 teaspoons cinnamon Directions: 1. Preheat oven to 375 degrees. Lightly grease 2 baking sheets. 2. Beat the butter and sugar until smooth. Beat in the vanilla, salt and baking powder, and add the flour, mixing until well blended. 3. For the coating: shake the sugar and cinnamon together in a baggie. 4. Drop 1 inch diameter balls of dough into the bag. Toss the cookies in the cinnamon-sugar mix until coated. 5. Place the cookies 1 1/2 inches apart on the baking sheets. Use a flat-bottom glass to flatten them to about 3/8 inch thick. 6. Bake the cookies for 8 to 10 minutes. Remove from oven and cool.

Ingredients: 1 tablespoon butter 2 tablespoon onion, finely chopped 1 clove garlic, minced (optional) 10 oz frozen spinach 1/3 cup half and half (or milk) 1/4 cup parmesan or romano cheese 1 tablespoon cornstarch Salt and pepper to taste Directions: Melt 1 tablespoon of butter in saucepan or skillet over medium heat. Add onion and sautee for about 4 minutes, until soft. Add garlic and sautee for 1 minute. Add spinach and cook until heated through. Add 1 tablespoon of cornstarch to half and half and mix, then add to saucepan. Add cheese to pan. Mix through, bring to a simmer and let simmer for 5 minutes or until thickened and cheese melted. Cook's Notes:  This is a very forgiving recipe. You can use whatever dairy you have - I've used greek yogurt, sour cream, cream cheese and low-fat milk or a mixture of any of those. You may not need cornstarch if you use cream cheese. My daughter has loved this since she was old enough to eat spinach.