CHOCOLATE SUGAR COOKIE

http://sallysbakingaddiction.com/2016/03/07/chocolate-sugar-cookies/#more-37880

CHOCOLATE SUGAR COOKIES
These are really good.  Must chill at least an hour before putting into shapes.  Could make the day before.  Makes about 18 cookies.  Used frosting from "made from scratch" folder (see below).

• 3/4 cup (172g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
• 3/4 cup (63g) unsweetened natural cocoa powder (or dutch process)
• 1 teaspoon baking powder
• 1/8 teaspoon salt

1. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and beat on medium high speed until fluffy and light in color. Beat in the egg and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed.
2. Sift the flour and cocoa powder together in a medium bowl. Whisk in the baking powder and salt until combined. On low speed, slowly mix into the wet ingredients until combined.
3. Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with parchment paper between) onto a baking sheet and refrigerate for at least 1 hour. Chilling is mandatory. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper. You can chill up to 2 days.
4. Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. The amount of batches will depend on how large/small you cut your cookies. Remove one of the dough pieces from the refrigerator and using a cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.
5. Bake for 10 minutes-- the cookies will still appear soft. Make sure you rotate the baking sheet halfway through bake time. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
6. Make the icing and decorate the cooled cookies however you'd like. I did not color the icing, as you can see. Add sprinkles on top of the icing if desired. Once the icing has set, these cookies are perfect for gifts, sending, or munching on right away. I find they stay soft for about 5 days at room temperature.
7. Make ahead tip: Unfrosted cookies freeze well up to 3 months. Thaw overnight in the refrigerator. Frosted cookies do not freeze well at all. You can chill the cookie dough for up to 2 days (step 3). You can also freeze the cookie dough before rolling for up to 3 months. Then allow to thaw overnight in the refrigerator. Then allow to come to room temperature for about 1 hour. Then roll and continue with the recipe as directed.

VANILLA BUTTER CREAM FROSTING

1 cup softened butter

4 cups powdered sugar

2 T heavy whipping cream

2 tsp vanilla or buttered vanilla bakery emulsion

Mix all together until creamy.

CHICKEN TERIYAKI

http://www.thirtyhandmadedays.com/easy-and-healthy-slow-cooker-chicken-teriyaki-recipe/

SLOW COOKER CHICKEN TERIAYKI
This was super easy and good.

UPDATE: Abagail said we should have this ever week.  Everyone loved it.  Had with rice and fresh cooked vegetables (broccoli & corn).  We used IKEA bowls.  Had in the instant pot all day.  Then cut up chicken and stirred with sauce while the rice was cooking.

• 2 pounds boneless chicken breasts (3 breasts)
• 1 pound fresh or frozen stir fry vegetables*
• 2 cloves garlic, minced
• ¼ cup soy sauce
• ¼ cup honey
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon crushed red pepper flakes (didn't add)

1. Add all ingredient to slow cooker.
2. Cook on low setting for 6-8 hours.
3. Shred chicken and mix with sauce in slow cooker.

NOTES

*This recipe works great with any kind of fresh or frozen vegetables! My favorite fresh mix is sugar snap peas, sliced red peppers, and shredded carrots (note: fresh broccoli doesn't freeze well). If you prefer al dente vegetables, wait to add them until the last 30 minutes of cooking.