Small Batch Amish Sugar Cookies

From the kitchen of One Perfect Bite...As part of another project I've been working on, I've been taking a close look at Amish recipes. This one came up over and over again and it appeared so often in my searches that I don't know who to credit for the original version of the cookies. As a matter of fact, despite its title, I'm not sure the cookies are actually Amish. I can tell you that it has proved to be an enormously popular recipe that has staying power. It refuses to go away. These days, the Silver Fox and I don't need 5 dozen cookie in the kitchen, so I took the base recipe and created a half-batch version that is more in keeping with the needs of our small household. The cookies are simple to make and if you are looking for a basic sugar cookie this recipe has your name on it. I follow the recipe to a tee, save for the fact I refrigerate the dough for an hour or so before I shape and bake it to minimize the spread of cookies on the pans. This is a nice, if somewhat basic cookie, and I know those of you who try the recipe will be pleased with your results. Here is how the "Amish" sugar cookies are made.

Amish Potato Rolls

From the kitchen of One Perfect Bite...We're fortunate to live in an area where there is a large Mennonite community. Their farms surrounded us and the community has its own school, as well as church. The Silver Fox and I have become expert at identifying Mennonite farms. I shouldn't boast because it really isn't that all hard. Their homes are are architecturally simple and exceptionally well maintained. Many of the properties look like the lawns around the home have been vacuumed. Tucked into the community is a bakery operated by a Mennonite spinster. We stopped there today because the Silver Fox loves the oatmeal cake she bakes. I thumbed through an Amish cookbook while he made his purchase and it set me to thinking. I have several Amish recipes that I haven't yet shared with you, and I thought this would be a good time to do it. I wanted to start with these rolls because the recipe, which comes from King Arthur Flour, has been updated and gives instructions for making the rolls by hand, mixer or bread machine. It is also foolproof. The rolls are soft and moist and they keep for several days if wrapped well. I have departed from the original recipe in only one respect. I do not use potato water to make my dough because I think it makes the rolls gummy. This is an exceptionally good recipe and I hope you'll give it a try. Here is how the rolls are made.