Ingredients

• 1 cup unsalted butter, room temperature
• 2/3 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 1/2 cups all-purpose flour

Instructions

1. In a medium-sized bowl, cream the butter and sugar until light and fluffy.
2. Mix in the egg.
3. Mix in the vanilla, salt, and flour until well-combined.
4. Cover and chill the dough for about four hours.
5. Preheat oven to 350 F.
6. Roll out the cold dough on a lightly floured counter to about 1/4" thick (no need to break out your ruler) and cut with cookie cutters or the rim of a glass.
7. Transfer cookies to cookie sheets lined with parchment paper.
8. Bake 8-10 minutes or until the edges just start to brown.
9. Cool and eat!
   

Ingredients
1 cup butter
¾ cup sugar
½ cup molasses
1 egg
2½ cups flour
1 teaspoon baking soda
2 teaspoons ginger
1 tablespoon caraway seeds (optional)
Instructions
Cream together butter and sugar; add molasses and egg. In a separate bowl, stir together the dry ingredients, then mix the dry ingredients with the wet. Cut in circles, and cook in a 350 degree oven 10-12 minutes.

Ingredients

8 tablespoons (1 stick) salted butter
One 28- to 32-ounce bag frozen shredded hash brown potatoes
1 medium onion, finely diced 
1/4 cup all-purpose flour 
1 cup milk 
2 cups low-sodium chicken broth 
Kosher salt and freshly ground black pepper
1 1/2 cups grated Monterey Jack cheese 
1 cup sour cream 
1/2 cup grated sharp Cheddar
2 cups kettle-cooked potato chips 
1/4 cup grated Parmesan

1. Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter. Take the potatoes out of the freezer while you are preparing the rest of the ingredients.
2. Heat a large, deep skillet over medium-high heat, then melt 6 tablespoons of the butter in it. Add the onions and cook, stirring occasionally, until the onions start to soften, 3 to 4 minutes. Sprinkle the flour over the onions and stir to incorporate. Cook for a minute or 2 to cook out the raw flour, but do not let it color. Whisk in the milk, making sure to get out all the lumps. Add the broth and whisk again if there are still lumps. Bring the mixture to a simmer and allow it to thicken, about 3 minutes. Season to taste with salt and pepper. Turn off the heat and stir in the Monterey Jack, sour cream and Cheddar. Add the hash brown potatoes and mix everything together. Transfer the mixture to the prepared baking dish.
3. Melt the remaining 1 tablespoon butter in a small pan. Put the potato chips and Parmesan in a bowl and crush the potato chips. Pour in the melted butter and toss to coat. Sprinkle the crumbs over the top of the potatoes.
4. Cover with foil and bake for 20 minutes, then remove the foil and continue baking until golden brown on top and bubbling around the edges, about 15 minutes more. Let rest for 15 minutes before serving.

As seen on Food Network and other cooking shows

Funeral Pie- Amish

• Prep 30 m
  
• Cook 45 m
  
• Ready In 4 h 15 m
  

Ingredients

• 2 cups raisins
  
• 2 cups water
  
• 1/2 cup packed light brown sugar
  
• 1/2 cup white sugar
  
• 3 tablespoons cornstarch
  
• 1 1/2 teaspoons ground cinnamon
  

• 1/4 teaspoon ground allspice
  
• 1 pinch salt
  
• 1 tablespoon cider vinegar
  
• 3 tablespoons unsalted butter
  
• 1 recipe pastry for a 9 inch single crust pie
  

Directions

1. Preheat the oven to 400 degrees F (205 degrees C). Line a pan with half the pastry and chill.
   
2. Place the raisins and 2/3 cup of the water in a saucepan and heat over medium heat for 5 minutes.
   
3. Combine the sugars, cornstarch, spices, and salt in a bowl and, mixing all the time, slowly add the remaining water. Add this mixture to the heating raisins. Cook and stir until the mixture starts to bubble. Add the vinegar and butter and heat until the butter is melted. Cool until room temperature.
   
4. Pour into the prepared shell and top with the second crust. Bake 25 minutes or until golden. Cool completely before serving.