Rosemary Focaccia

Ingredients:

• 2 cups All-purpose or bread flour
• 1 1/2 teaspoons salt
• 1 teaspoon instant yeast
• 1 cup lukewarm water
• 2 tablespoons olive oil, divided
• 1 teaspoons dried rosemary andd/or italian seasoning
• Flakey salt of garnish

Directions:

1. In a large bowl, whisk together the flour, salt, and yeast. (Optional: Add the rosemary and/or italian seasoning)
2. Add the water, using a spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball.
3. Cover the bowl and let it rest for 30 minutes, then stretch and fold the dough.
4. Repeat the 30 minutes and folding, four times. Letting the dough rest for a total of 2-3 hours.
5. Preheat oven to 425 F.
6. Using a cooking sheet (or whatever pan you’d like), grease the bottom and sides with olive oil.
7. Dump the dough into the pan and flatten slightly. Let rise for 30 minutes.
8. Use more olive oil on top to stretch the dough to the edges, using your fingers to create dimples and air bubbles. The top with flakey salt and/or rosemary and/or italian seasoning.
9. Bake in the oven for 20-30 minutes until the sides and top are a light golden brown. Transfer the focaccia to a cooling rack and let it cool for 10 minutes before serving.

Snowball Cookies

Ingredients:

• 1 cup softened unsalted butter
• 1/2 cup confectioners’ sugar
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/3 cup confectioners’ sugar, saved for later
• Optional: 1 cup of nuts and/or pepperment shavings

Directions:

1. Preheat the oven to 350 F.
2. Beat butter, 1/2 confectioner’s sugar, and vanilla with an electric mixer until smooth.
3. Gradually mix in flour and salt until completely combined-nuts of choice optional.
4. Roll dough into small balls and place 2 inches apart onto ungreased baking sheets.
5. Bake in the oven until bottoms are golden brown, but tops are still pale, 12 to 15 minutes.
6. Let sit on baking sheets before removing to wire racks.
7. Place 1/3 cup confectioners’ sugaer in a bow;. Roll the hot cookies in sugar to coat, then return to wire racks to cool.
8. Once cooled, roll the cookies in confectioners’ sugar again.