Icebox Cookies *

2 cups butter (no substitutes)
3 cups sugar
1/2 tsp cream of tartar
Dash salt
1 egg
4-5 cups flour
coarse decorating sugar (if desired)

Beat butter with an electric mixer for 30 seconds.  Add sugar, cream of tartar, and salt; beat until combined.  Add egg; beat until well combined.  Beat in as much flour as you can, then stir in enough remaining flour to make a stiff dough.  Divide dough into thirds.  Shape into logs about 1 1/2 inches in diameter and 9 inches long; wrap and chill until firm, about 1-3 hours.  Preheat oven to 375.  Cut rolls into 1/4 inch thick slices and arrange 1 inch apart on an ungreased cookie sheet.  Sprinkle with decorating sugar, if desired.  Bake until bottoms and edges are golden brown, 8-10 minutes.

Makes about 60 cookies.

Marscapone Mashed Potatoes *

5 pounds golden potatoes, boiled
1/2 cup marscapone cheese, at room temperature
1 egg yolk
3/4 cup milk
1/2 tsp salt, plus more to taste
1/4 tsp black pepper, plus more to taste
1/8 tsp cayenne pepper, or to taste
1 cup butter, at room temperature and cut into chunks

Preheat oven to 425.  Stir together marscapone and egg yolk in a small bowl until smooth.  Stir in milk and whisk until smooth.  Season with salt, black pepper, and cayenne.  Transfer potatoes to a large bowl.  Add butter.  Season with additional salt and black pepper, if desired.  Mash together with a potato masher until fluffy.  Stir in marscapone mixture.  Spread potatoes into 13x9 dish.  Bake until heated through and top is golden brown, 20-25 minutes.

Serves 10

Skillet Braised Brussel Sprouts *

8 slices bacon, cut into 1/4 inch pieces
2 pounds Brussels sprouts, trimmed and halved
2 cloves garlic, minced
1 cup chicken stock
2 Tbsp balsamic vinegar
2 Tbsp butter
1/4 tsp salt, or to taste
1/4 tsp black pepper, or to taste

Cook bacon until crisp  Transfer to a paper towel lined plate, reserving grease in skillet.  Increase heat to medium heat, add Brussels sprouts and saute until lightly browned, 2-3 minutes.  Add garlic and saute until fragrant, 1-2 minutes.  Pour stock over Brussels sprouts mixture.  Reduce heat to low and simmer, covered, 4 minutes.  Remove lid and continue simmering, stirring occasionally, until liquid is evaporated and sprouts are tender, about 5 minutes.  Remove from heat.  Stir in bacon, vinegar, butter, salt and pepper until butter is melted.

Serves 8