And now Zon's, the second stop on my tour of J.P. restaurants on Saturday night. This place was very different from El Oriental de Cuba, and truth be told, probably a little more my style. Zon's is a dark and kinda trendy sort of space, serving upscale comfort food (burgers - grass fed, three kinds of mac and cheese, etc.), fun and unusual sorts of beers, and a variety of nice wines by the glass.

Since I had already eaten dinner, I ordered just a green salad. Rob had a cup of clam chowder. Others got burgers, mac and cheese, shepherd's pie, turkey meatloaf, and pork spring rolls. Everything looked really, really good, and I definitely plan to return to sample the turkey meatloaf and the "tiltin' stilton" burger. And maybe the mac and cheese with edamame also. And also one of several yummy-sounding desserts (homemade ice cream sandwiches, candy cane creme brulee, ginger pound cake...). As you can probably tell, I really regretted having eaten earlier in the night!

We had a rather large party (nine people), but our friend called that night and was able to get a reservation at 9pm. The place was hopping when we got there, but had cleared out by the time we finished, around 11pm. It was a really fun night (is there really anything better than a big group of people sharing a good meal together? I think not), and I look forward to returning to this place in the near future.

We walked to the restaurant, but like with El Oriental de Cuba, there's street parking, as well as the grocery store lot.

This is the first of two restaurants I dined at last night. Our friend was in town from California, and a group of us were meeting at another friend's house in Jamaica Plain. However, there was some confusion as to whether or not we'd be eating dinner. Rob and I grabbed a quick, casual dinner beforehand, at El Oriental de Cuba; when we arrived at our friend's house, we found out that we had reservations at Zon's. So, we ate twice. For a normal person, that might seem odd. For me, it just afforded me the opportunity to check out two restaurants in one night.

First, El Oriental de Cuba. This is a very casual, affordable restaurant serving authentic Cuban food. After reading a few reviews, I was a bit concerned that there would be a wait. It turns out that those concerns were unfounded. We walked in at 6:30pm and sat down right away. The service was very attentive, and fast (also counter to all the reviews I had read). I got a Cuban sandwich which was good, not great (I will be a total yuppie snob and tell you all that I think the Cuban at Chez Henri in Cambridge is better), and a side of black beans that were fantastic. I added fresh lime juice and hot sauce to the beans to give them a good kick. Rob got lightly pan fried trout, served with rice with pigeon peas, and plantains. He loved his food. I ended my meal with a yummy cafe con leche.

I don't believe that they take reservations. Parking is street only, though there is a supermarket across the street that opens their lot after 5pm to restaurant parking.

Stay tuned for Zon's.

Happy New Year everyone!

We started 2009 by going to the Fireplace for their pajama brunch. I was very, very excited - I'd been to the Fireplace a few times for both brunch and dinner and loved the food. It's a very cozy place, with good New England comfort food. The New Year's Day pajama brunch featured a make-your-own Bloody Mary bar, and a special brunch menu (in addition to their regular brunch menu). I had very high expectations.

I called on Tuesday and was advised that reservations would not be necessary - they weren't taking reservations for parties of two because they were trying to hold as many tables as possible to accommodate walk-ins. So, we arrived at 11:10am, sans reservations, and ended up having to sit at the bar - the place was packed (surprising, since the place had only been open for ten minutes), and I noticed that everyone else seemed to have reservations. Odd.

We enjoyed the Bloody Mary bar, and my omelet (broccoli, scallions) was very good. So was the bread basket. Rob was really disappointed in his burger, which was way overcooked. It's difficult to judge service when sitting at the bar, but it was certainly nothing to write home about. When it comes right down to it, I probably would have enjoyed cooking breakfast at home. Ah well.

As far as parking, there's a small lot directly behind the restaurant (entrance on Washington Street), and street parking on both Beacon and Washington. And, yes, reservations are necessary. The restaurant is on Open Table.

There's something very wrong with driving a half hour to the movies...parking at the mall...grabbing dinner at some restaurant in the mall...getting back in the car...driving to the movie theater...parking again with 2,000 other people. Anyway, on Friday, I was craving a movie night. But there was no way I wanted any part of a "suburban shuffle" to the movies. And so it was that we ended up having a local "dinner and a movie" night in West Newton.

A new restaurant, aptly named The Local, recently opened in West Newton in the space formerly occupied by RJ Crowley's. We parked, bought our tickets to Frost/Nixon at the fantastic West Newton Cinema, and walked across the street to the restaurant. We enjoyed a leisurely meal with our friends, and walked back across the street to catch the movie. Honestly, it was the perfect night. And no shuffling involved.

The Local is your typical gastro-pub, but emphasizes local ingredients and locally brewed/based beers (Harpoon, Sam Adams, Cisco). Unlike most places of this ilk, we found the Local to be very reasonably priced (burgers are $10, apps are mostly between $5 and $7). We arrived at around 6:40 and there was a half hour wait for a table for four. We grabbed seats at the bar and beers and wine while we waited. When we were seated, we ordered a hummus appetizer that was out of this world, served with yummy grilled pita and veggies. For entrees, we were pretty non-adventurous - three of us were craving burgers, but Rob went out on a limb and got steak tips. I know, we're crazy. But the burgers were great, and the fries were even better. Yum. We needed a place like this in West Newton - reasonably priced, basic food in a nice setting. I really hope this place sticks around, because I am definitely going back.

I don't believe that reservations are necessary, especially given that the bar area is a nice place to wait in. Parking is typical West Newton - limited, but there are muni lots across the street and around the corner.

I tried this recipe last year, to great success, and so it will be returning to our dinner table this year. The great thing about this casserole is that it can be assembled ahead of time, and since it doesn't have to cook for long, it can be popped in the oven after the turkey is done.

Butternut Squash Casserole
Inspired by a recipe from Wilson Farm in Lexington, MA, December 2007

2 1/2 to 3 pounds of peeled squash chunks (can also use pumpkin)
1/4 cup butter
1/8 tsp cinnamon
1/2 tbsp dark brown sugar

Topping
1/2 cup dark brown sugar
1/3 cup chopped walnuts or pecans

Cook squash in boiling, salted water until tender. Drain thoroughly. Whip together, with an electric mixer, the butter, cinnamon, and 1/2 tbsp of brown sugar.

Please squash mixture in a 1.5 quart casserole dish. Refrigerate until ready to use, or top with topping (see above). If refrigerating, add topping just before baking.

Bake at 350 degrees for 20 to 30 minutes. Serves eight.

I got this recipe as part of a recipe exchange back in 2006. I use this soup as a first course for Christmas dinner, and usually make it a day ahead. I love the curry powder in this soup. Also, another fun way to use the immersion blender.

Sweet Potato-Winter Squash Soup
2 tbsp olive oil
1 small onion, chopped
3 cloves garlic, minced
1 tbsp ginger
1 tbsp cinnamon
1 tbsp curry powder
1 10 ounce sweet potato, cut into 1 inch chunks
3 12 ounce packages of frozen butternut squash
4 cup chicken broth
salt and pepper to taste

In a large saucepan, saute garlic and onion until onion is transparent. Add sweet potato chunks, ginger, cinnamon, and curry, and continue to saute for 6-10 minutes. Add chicken broth and the squash, stirring to defrost. Heat until the soup comes to a boil, then reduce to a simmer for about 20 minutes. Transfer soup to a food processor/blender (or use an immersion blender) to puree. Return to pot to heat completely. Will keep for up to two days in the fridge.

When I try new recipes and people like them, I tend to stick with them. Just like with Thanksgiving, I have a signature dessert that I make for Christmas every year - pumpkin gingerbread trifle. I am a big fan of trifles in general, what with my love of cake and pudding, and this takes all the best flavors and smells of the season and rolls them all into one dessert.

Pumpkin Gingerbread Trifle
Courtesy of Food Network/Paula Deen

2 14 oz packages of gingerbread mix (Trader Joe's makes a good one, or make your own - I've used this recipe in the past)
1 5 oz package cook-and-serve vanilla pudding mix
1 30 oz can pumpkin
1/2 cup brown sugar
1/3 tsp ground cardamom or cinnamon
1 12 oz container whipped topping
1/2 cup gingersnaps

Bake the gingerbread as indicated, and cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin, sugar and cardamom/cinnamon into the pudding. Crumble/slice (your preference - I like the gingerbread to still resemble cake, so I avoid crumbling) one batch of gingerbread into the bottom of a large pretty bowl (I use this one - could not live without my trifle bowl!). Pour half of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat. Sprinkle the top with crushed gingersnaps, if desired. Refrigerate overnight.

Well, we made it! The last day. Please note that in January, I will follow up with a related series - the 12 Days of Salad.

This is another cookie swap recipe, from Abby, and also from Betty Crocker's Cooky Book.

Canadian Honey Drops

This recipe calls for making the cookies and then melding them together with the jam to form sandwiches. When I made them, I did a few that way, but I much preferred to press an imprint into them with my thumb and put the jam in the indentation. They looked so pretty that way! (And it also makes a lot more cookies!) I also used two kinds of jam, putting apricot on half and strawberry on the other half of the batch. The colors are lovely and these are a really warm, cozy cookie that is nice and moist and keeps for days.

1 c shortening (part butter or margarine)
1 c packed brown sugar
2 eggs
1/3 c honey
1 tsp vanilla
3 1/2 c flour
2 tsp baking soda
apricot jam* (*and strawberry or another kind you might like, if desired)

Mix shortening, sugar, and eggs thoroughly. Stir in honey and vanilla. Blend together flour and soda; stir in. Chill until firm, several hours or overnight.

Heat oven to 350. Roll dough into 1 1/4 inch balls. Place on ungreased baking sheet. Bake 10 to 12 minutes or until almost no imprint remains when touched lightly* (*or, a little less time if you're going with the imprint method I described above for the jam). When slightly cooled, put together in pairs with apricot or other jam.

Another cookie swap recipe, and this is a fun one, provided by my friend Stephanie. This is a favorite family recipe that has numerous applications for all major holidays and events. Of course, for Christmas, we agreed that there was certainly hay in the manger in Bethlehem! (The Easter application would be a birds nest, and a great excuse to incorporate Cadbury mini-eggs.)

All of you butterscotch lovers out there will love this one!

Haystacks
Package of chow mein noodles (those crunchy ones in the grocery store)
Package of butterscotch chips
1/2 cup (or more) smooth peanut butter

1. Heat/melt butterscotch chips and gradually stir in peanut butter (to taste) until they’re well-mixed and easily stirred.

2. Take off heat and gradually add chow mein noodles and mix them in until there’s enough chow mein noodles that they’re all coated but there’s not a lot of PB/butterscotch liquid left.

3. Take out small handful (bite-sized-ish) and put it on wax paper (they end up looking like haystacks, hence the name – you don’t ball them up or anything). They shouldn’t be so liquidy that they’re oozing all over the wax paper.

4. Refrigerate or freeze or put them out cold. Enjoy!

This is a cookie swap recipe (I have officially run out of cookie recipes of my own), provided by my co-worker Jen. These were a big bake sale hit this year!

Caramel Filled Chocolate Cookies
1 cup butter or margarine, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/4 cups flour
1 teaspoon baking soda
3/4 cup cocoa
1 cup chopped nuts
1 tablespoon white sugar
48 Rolos or regular caramels

1. Beat butter until creamy. Gradually add sugars, beat well. Add eggs and vanilla, beat well. Combine flour, baking soda and cocoa. Gradually add to butter mixture, beating well. Stir in 1/2 cup nuts (optional).

2. Cover and chill at least 2 hours.

3. Preheat oven to 375 degrees.

4. Combine remaining 1/2 cup nuts w/ 1 tbsp sugar. Divide the dough into 4 parts. Work w/ one part at a time, leaving the rest in the fridge. Divide each part into 12 pieces.

5. Quickly press each piece of dough around a Rolo or caramel. Roll into a ball. Dip one side into sugar. Place sugar side up 2 inches apart on cookie sheets. Bake for 8 minutes or until it seems done. Let cool at least one minute before removing from cookie sheet or cookie will fall apart. Remove to wire rack and cool completely.

These also freeze well.

Here's an easy one, and frankly, a necessary one, given that Williams Sonoma has raised their price on this stuff to a ridiculous level.

For the chocolate, I used a block of Valrhona chocolate (purchased at Marty's), and a few squares of Ghirardelli 60% bittersweet. This was sooo easy, and makes a sweet little gift.

Chocolate Peppermint Bark
1 pound bittersweet or semi-sweet chocolate, chopped
1 cup finely crushed candy cane pieces

Line a large rimmed baking sheet with waxed paper.

Put chocolate in a heat-proof bowl and set over saucepan of hot, but not boiling, water. Stir occasionally until the chocolate melts. Remove the bowl from the water, wipe bottom dry, and stir in half of the candy cane pieces. Spread mixture onto baking sheet. Sprinkle with remaining candy cane pieces. Set aside in a cool place for several hours or until mixture is firm.

Lift out the bark, peel off the waxed paper, and break bark into pieces. Box or wrap in cellphane, and tie with ribbon.

Yesterday was our annual mother-daughter spa day, and my mom and I went to Bella Sante in Wellesley for facials and massages. The Cottage restaurant is conveniently located underneath the spa, and so it made sense for us to go there for brunch before our appointments.

I'd heard from numerous sources that the food was decent, but that the service left a lot to be desired. This was 100% accurate. I think everyone will agree with me that the most important thing for a restaurant to do during brunch is to keep the coffee flowing. The Cottage apparently does not subscribe to this theory. We had to beg, and wait, and wait, for a second cup of coffee, so much so that our entire table was cleared while we waited for our second cup of coffee to arrive. Our waitress literally disappeared, for at least ten minutes (maybe longer?).

The food was decent. My mother's omelet (a Southern California omelet with guacamole and bacon) was excellent; my San Francisco scramble was pretty tasteless. I think it was the chicken sausage; bacon would have been much more appropriate.

We also checked out the lunch/dinner menu. They have a lot of good options, but I'm not sure I'd return given the service issues. Then again, there's limited options in the 'burbs, so I am sure this place will continue to do well.

These are a Martha Stewart recipe, from one of my favorite holiday cookie issues several years ago.

Cranberry Noels
Courtesy of Martha Stewart Living

1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
2 tbsp milk
1 tsp pure vanilla extract
2 1/2 cups all-purpose flour
1/2 tsp salt
3/4 cup dried cranberries
1/2 cup chopped pecans

In the bowl of an electric mixer, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add milk and vanilla. Beat until just combined. With mixer on low, gradually add flour, salt, cranberries, and pecans; continue beating until fully combined.

Turn dough out onto a clean work surface, and divide into 2 equal pieces. Shape each piece into an 8-inch log, about 2 inches in diameter. Wrap logs in plastic wrap, and refrigerate until firm, about 2 hours.

Preheat oven to 375 degrees. Using a sharp knife, cut logs into 1/4-inch-thick slices. Transfer to parchment-lined baking sheets, about 1 1/2 inches apart. Bake until edges are golden, 14 to 16 minutes, rotating baking sheets halfway through. Remove from oven, and transfer cookies to a wire rack to cool completely.

Please note that the following posts have been updated with photos:

• Italian Fig Cookies
• Butterscotch Lace Cookies
• Chocolate Crinkles
• Snickerdoodles

More photos and recipes to come. I've baked over 600 cookies this weekend and I'm not done yet.

Everyone loves these cookies. What could be more retro than those criss-crosses made with a fork? Of course, you can also plop a Hershey kiss (now available in dark chocolate) into each cookie, rather than using the fork, or drizzle the cookies with melted chocolate, or dip them halfway in melted chocolate using tongs. All good options, all combining peanut butter with chocolate - there's no better combo out there. Now, if anyone has any ideas on how to incorporate a banana into this recipe, I would love to hear it.

Peanut Butter Cookies
Courtesy of Better Homes & Gardens

1/2 cup butter, softened
1/2 cup peanut butter (smooth or chunky)
1/2 cup sugar
1/2 cup packed brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1 egg
1/2 tsp vanilla
1 1/4 cup flour

In a large mixing bowl, beat butter and peanut butter on medium-high for 30 seconds. Add the sugar, brown sugar, baking soda and baking powder. Beat until combined. Beat in egg and vanilla until combined. Gradually beat in the flour until combined. Cover and chill dough until easy to handle - 30 minutes is usually enough time for these cookies.

Shape dough into one inch balls. Place 2 inches apart on an ungreased cookie sheet. Flatten cookies by making criss-cross marks with the tines of a fork. Or, if planning to dip in chocolate after, flatten cookies with the bottom of a (floured) water glass. Or, press a Hershey kiss into each ball of dough.

Bake in a 375 degree oven for 7-9 minutes or until bottoms are lightly browned. Transfer to a wire rack to cool.

These are a multi-step cookie, and probably the most involved recipe that I will be posting. These are basically the Italian equivalent of Fig Newtons (which is appropriate, since I live in Newton, the home of the Fig Newton), known in my family as Cuccidati. My grandmother made these, my aunt still does, and armed with my brand-new pastry blender, I decided to make these for the very first time this year.

Photo above. These were such high-maintenance cookies. A LOT of work (great workout too - the forearms with the pastry blender; the shoulders with the rolling pin). I loved the cookie dough because it was very citrusy, but these are not my favorite cookies.

Italian Fig Cookies

Filling Ingredients
1 cup (8 oz) packed soft dried Mission figs, hard tips discarded (I used Calimyrna figs, since Mission figs could not be found)
3/4 cup raisins
3/4 cup honey
1/4 cup brandy
1 1/2 tsp finely grated fresh orange zest
1 tsp finely grated fresh lemon zest
1 tbsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp freshly grated nutmeg
3/4 cup whole almonds, toasted and coarsely chopped
3/4 cup walnuts, toasted and coarsely chopped

Dough Ingredients
4 cups flour
1 cup plus 2 tablespoons sugar
1 tbsp baking powder
1 tsp salt
2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes
2 large eggs, lightly beaten
1/2 cup whole milk (I used skim)
1 1/2 tsp vanilla
1 tsp finely grated fresh orange or lemon zest

Icing ingredients - optional
1 cup confectioners sugar
1/2 tsp vanilla
1 1/2 to 2 tbsp fresh orange juice

To make filling:
Pulse figs and raisins in a food processor until finely chopped, then stir together with remaining filling ingredients in a bowl. Chill, covered, at least 8 hours.

To make dough:
Whisk together flour, sugar, baking powder, and salt in a large bowl. Add butter and blend with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add eggs, milk, vanilla, and zest and stir with a fork until a soft dough forms. Halve dough and gather each half into a ball, then flatten each half into a rough 6- by 4-inch rectangle between sheets of plastic wrap. Chill until firm, at least 8 hours.

To assemble and bake:
Preheat oven to 350°F.

Roll out 1 rectangle of dough (keep remaining dough chilled) into a 15- by 14-inch rectangle on a well-floured surface with a floured rolling pin. Trim to a 13- by 10-inch rectangle (chill trimmings), then cut into 4 (10- by 3 1/4-inch) strips. Arrange 1/3 cup filling in a 1-inch-wide log lengthwise down center of each strip, then fold sides of each strip up over filling to enclose it, pinching edges together to seal. Turn rolls seam-sides down and press gently to flatten seams. Cut logs crosswise with a floured knife into 1 1/2-inch-wide slices and arrange 1/2 inch apart on buttered large baking sheets. Make more cookies in same manner with remaining chilled dough, trimmings (reroll once), and filling.

Bake cookies in batches in middle of oven until golden around edges, 16 to 20 minutes. Transfer cookies to racks and cool until warm, about 10 minutes.

Make icing while first batch of cookies bake:
Whisk together confectioners sugar, vanilla, and enough orange juice to make a pourable icing.

Brush icing on warm cookies and decorate with nonpareils (if using. These are like tiny balls of multi-colored sprinkles. Yuck.), then cool completely.

This is another recipe from Abby, and one that was tried this weekend in my own kitchen. This recipe is from Betty Crocker's Cooky Book, a fabulous re-print of a 1950's cookbook and a must for any cookbook library. This recipe is super-easy, but makes cookies that look professional - a great addition to cookie plates! They make a lacy, crunchy, very thin, light cookie.

This recipe also wins the award for most disclaimers in a cookie recipe. Here they are:

• Be careful not to store them with other cookies, because they might melt and lose their shape. If you are going to add them to cookie plates to be given as gifts, do so at the last minute.
• Also, beware that the cookies SPREAD! Mind the warning to space them far apart.
• Do not make these cookies in hot, humid weather, as cookies absorb moisture from air and become limp.

I will also note that once you take the cookies out of the oven and are letting the cookies set, remove them from the top of the stove - the heat from the oven prevents them from setting well. Also, I found that the really high-quality cookie sheets cooked these better than some of my lesser-quality sheets - regardless of whether they were non-stick or not. Definitely an easy cookie, and delicious!

Butterscotch Lace Cookies
1 c butter, melted
1 1/2 c packed brown sugar
2 1/4 c rolled oats
1/2 tsp salt
1 tbsp molasses, if desired
3 tbsp flour
1 egg, slightly beaten
1 tsp vanilla

Add sugar to butter; pour over rolled oats. Let stand at room temperature overnight so oats absorb butter.

Heat oven to 375. Mix remaining ingredients into oats. Drop level TEASPOONfuls of dough 2 inches apart on heavily greased baking sheet. Bake only 12 cookies on a sheet. Bake 5 to 7 minutes, or until brown around edges. Allow to remain on sheet a few minutes until firm, then immediately remove with spatula to cooling rack.

Makes 6 dozen cookies.

I love Slate. Here's their recent debate on cookies.

These are a great, basic, hearty cookie that can be adjusted to taste. Add chocolate chips (my personal favorite), Craisins, raisins, or butterscotch chips (Rob's personal favorite. I think they taste like chemicals, but I make them for him anyway).

Oatmeal Cookies
Courtesy of Better Homes & Gardens

3/4 cup of butter
1 cup packed brown sugar
1/2 cup sugar
1 tsp baking powder
1/4 baking soda
1/2 tsp ground cinnamon
1/4 tsp ground cloves
2 eggs
1 tsp vanilla
1 3/4 cups flour
2 cups rolled oats

In a large mixing bowl, beat butter on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking powder, baking soda, and spices. Beat until combined. Beat in eggs and vanilla, until combined. Add flour gradually. Stir in rolled oats, along with any desired mix-ins - chocolate chips, raisins, etc.

Drop dough by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake in a 375 degree oven for 8-10 minutes or until edges are golden. Cool on cookie sheet for one minute to set, then transfer to wire racks to cool.

This recipe is one of many good ones sent by my friend Abby. I will be posting two others later in this series...but here's the first.

Abby says that these are basically your traditional sugar cookie, but with some lemony undertones - yum!

Chanukah Cutout Cookies

Cookies:
1/2 c (1 stick) unsalted butter, room temperature
1 c sugar
1 large egg
1 tbsp fresh lemon juice
1 1/2 tsp lemon zest (grated lemon peel)
1 1/2 tsp vanilla extract
2 c all purpose flour
2 tsp baking powder
1/2 tsp salt

Icing:
3 c powdered sugar
2 tablespoons (or more) milk
1 1/2 tbsp fresh lemon juice
3-4 drops blue food coloring*
*I also used some food coloring to make half the dough blue, to throw some blue cookies into the mix! (odd, given my "no blue food" rule!)

For cookies:
Using an electric mixer, cream butter and sugar in large bowl until light. Beat in egg, lemon juice, lemon peel, and vanilla. Mix flour, baking powder, and salt in small bowl. Add to butter mixture and stir until well combined. Divide dough into three pieces. Flatten each into a disk. Wrap each in plastic and refrigerate 2 hours or overnight.

Preheat oven to 350. Roll out 1 dough piece on lightly floured surface to thickness of 1/4 inch. Using Chanukah cookie cutters dipped into flour, cut out cookies. Transfer to ungreased cookie sheets, spaced evenly. Gather scraps, reroll, and cut out additional cookies. Bake until cookie edges are slightly golden, about 8-10 minutes (do not overbake!). Transfer cookies to rack and cool. Repeat rolling, cutting, and baking with remaining dough.

For icing:
Place sugar in bowl. Stir in milk and lemon juice. Add more milk if icing is too thick to pipe.* Transfer half icing to another bowl. Mix food coloring into that half. Spoon plain and colored icing into separate pastry bags or parchment cones.** Pipe icing decoratively onto cookies. Let stand until icing sets, about 2 hours. Can be made one week ahead. Store cookies in single layers in airtight containers.***

* I added a LOT more milk, probably more like a quarter of a cup, to get a good consistency.
** I don't have pastry bags or parchment cones. I decorated using a fork and spoon! Tedious and takes longer but same effect. And when you get tired of that, you can dip a whole cookie (one side) into the icing to coat the entire thing. I also used blue sprinkles and rainbow sprinkles, which should be added directly after applying icing so they stick.
*** If you put a sheet of waxed paper between each layer, you can store all in one container. Just make sure they are amply set first! I let mine sit for three hours.