Chili and Sugar Cookies

I have a not-so-secret addiction. To baked goods. Oh, sweet deliciousness. I found a recipe for No Roll Sugar Cookies that we had all the ingredients for on hand and couldn’t resist making them. It made enough to feed an army, let alone a couple, even with the way I scarf them down. The chili was supposed to be a copycat of the Steak N’ Shake chili but didn’t work out that way. It was good, a little too sweet for my taste, but not really a copycat.

Bisquick® No-Roll Sugar Cookies

Makes: About 4 dozen cookies

4 Cups Original Bisquick® mix
1 1/2 cups powdered sugar
3/4 cup butter or margarine, softened
1 tsp. almond extract
2 eggs
1 cup granulated sugar

1. Heat oven to 400ºF. In large bowl, stir all ingredients except granulated sugar until soft dough forms.

2. Shape dough into balls, about 1 inch in diameter; roll in granulated sugar to coat. On ungreased cookie sheets, place balls about 2 inches apart. Flatten balls slightly with bottom of glass.

3. Bake 5 to 6 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks to cool. Store in airtight container.

Notes: I substituted vanilla extract for the almond extract. I added ground cinnamon by eye but probably 2 tbsp or so. I didn’t have powdered sugar so I used the blender to get granulated sugar to the same consistency or thereabout. I also could not get a dough that could be rolled into balls to form to save my life, so I just went ahead and greased the pan, dropped the cookies onto it, then sprinkled them with sugar afterward. Finally, because our oven sucks, I had to cook them 10 minutes or so.