Flatbreads and dog bones

Okay, that title had to intrigue you right?  Last night I continued my flat bread experiment with 3 more different toppings.  I think I’ve made 12 different ones now and we’ve pretty much liked them all.  I’ve come to the conclusion that they are a  bit labor intensive for a big party but a lovely appetizer or first course for a dinner party.  Last night I made:

  • Sausage and tomato – slices of Aidell’s Gruyere sausage with chopped tomatoes from our garden and a tiny bit of Parmesan cheese
  • Tomato, garlic and goat cheese – roasted tomatoes and roasted garlic from Graul’s olive bar with goat cheese
  • Honey glazed shrimp with mache – I sautéed shrimp in olive oil and then added sliced garlic.  Once the shrimp were just cooked through, I deglazed the pan with a little brandy.  I then added about 1 TB of honey, stirred well and then added 1 tsp of butter.  I but these on the flatbread and cooked and then topped with mache.  Keith thought it would also be good with spinach.  I thought this would make a lovely salad course for a dinner party – cut the flatbread in quarters and top with greens and the shrimp or serve the shrimp on greens.
Assorted flatbreads

Assorted flatbreads

Prior to fixing the flatbreads, I made a batch of sugar cookies.  Samantha was the “Top Dog” in school (each child gets to be Top Dog for 2 weeks).  I had Keith pick up a dog bone shaped cookie cutter and we made our favorite sugar cookies in dog bone shapes for Samantha to take to school.

Sugar Cookies

  • 3/4 cup granulated sugar
  • 1 stick softened butter
  • 1 egg
  • 1 tsp vanilla extract
  • 2 cups unsifted all-purpose flower
  • 1/4 tsp baking powder
  • 1/4 tsp salt

Using an electric mixer, beat sugar and butter on medium speed until light and fluffy.  Beat in egg and vanilla until well mixed.  Reduce speed to low and beat in flour, baking soda and salt (I usually combine these three and mix together before adding.)  Gather dough in a ball, flatten into a round and wrap in plastic wrap.  Refrigerate at least 30 minutes or overnight.

Heat oven to 325.  Cover 2 baking sheets with parchment paper.  Remove dough from fridge, cut in half and return one half to fridge.

Lightly flour your work space and roll dough to about 1/8 inch thick.  Cut out cookies and place on parchment.  Reroll the leftover dough and continue process until you are out of dough.

Bake cookies for 10 -14 minutes (depends on size) or until golden at the edges.  Cool and transfer to wire racks.

Repeat process with remaining dough.

Frost with royal icing.

Royal icing

  • 2 lightly beaten egg whites
  • 1 TB lemon juice
  • 3 1/2 cups of confectioner’s sugar
  • food coloring

Lightly beat egg whites and lemon juice.  Gradually whisk in confectioner’s sugar until icing is spreading consistency.  Color with food coloring and use right away.

NOTE: 1/2 recipe of royal icing will ice one batch of cookies but I usually double the cookies.

Dog bone cookies

Dog bone cookies

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About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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