Asparagus Wrapped in Prosuit

 Asparagus Wrapped in Proscuit

1 bunch of skinny asparagus

8 slices of Swiss cheese

15 slices of proscuit (thin) 1 stick of butter/margarine h cup bread crumbs

Preheat oven to 350.

Boil a large pot of water. Break the hard end of the asparagus off. Blanche the asparagus in the boiling water for about 30 seconds. Immediately take them out of the water and cool them in refrigerator. Cut the Swiss cheese in half, lengthwise and widthwise. Take the cooled asparagus out of the refrigerator. Place three asparagus together wrap one quarter piece of cheese around the bundle. Then wrap the proscuit around the bundle, making sure to cover the cheese with the proscuit. Place on cookie sheet. Continue with all of the asparagus, arranging them all on the sheet in a row. Sprinkle bread crumbs all over the asparagus from tip to bottom. Melt the butter/margarine in the microwave (best in pyrex measuring cup with a spout)covered. Drizzle melted butter over the asparagus from tip to bottom. Bake in 350 oven for 20 minutes.

3 Ingredient Sugar Cookies

 

5 from 3 votes

3 Ingredient Sugar Cookies

These 3 Ingredient Sugar Cookies are on the list of my top 3 favourite cookies ever. This recipe is so simple, with ingredients you probably have on hand. This cookie is chewy on the inside, but crispy on the edges.

Prep Time5 mins

Active Time15 mins

Yield: 11 cookies

Author: themodernnonna

Materials

• ⅓ cup (70 g) granulated white sugar +2 tablespoons extra for dipping
• 1 cup (120 grams) all-purpose flour
• 1 stick (114 grams) unsalted softened butter
• 1 tsp pure vanilla extract is optional

Instructions

• Using a stand mixer (or a handheld one) cream together the butter, sugar, and vanilla. You should have a very smooth but grainy batter.
• Add in the flour and mix well until you have a tacky dough. The dough should feel something like playdough.
• Take a small icecream scoop and scoop out 11/12 cookies. You can also use a measuring spoon as well.
• Roll each one into a ball and dip in sugar. Repeat this step for every single cookie.
• Once the cookies are rolled and dipped into sugar, place them onto a baking sheet lined with parchment paper. Leave space between each one as they will spread out.
• With the bottom of a glass, press each one until they are flat ensuring each cookie is the same thickness and size. About ⅛-¼ inch thickness.
• Bake in a preheated 325 F oven (162C) for 15 minutes. The cookies should be a touch underbaked in the middle which will ensure that chewy texture.
• Let them cool completely WITHOUT touching them for at least 15 minutes. Store into an airtight glass tupperware as they will last you a week at room temperature.

Notes

You can wrap and freeze the cookie dough or freeze the already formed dough balls.Take them out and thaw it in the fridge overnight. Bake the cookies as usual. You can freeze the cookie dough for at least 2-3 months. 

Do not increase the temperature or bake these cookies more than 325F. Make sure you wait completely for them to cool.

Can these cookies be made into cut out cookies: Unfortunately no as they won’t hold their shape. The dough doesn’t have a binder in it like eggs and it won’t work well for this recipe. 

Make sure you leave space between the cookies as they will spread out. 

You can add any sprinkles on top before baking if you want to make them more festive. Gently press them on so that they stick to the cookie. 

You can try making them GLUTEN-FREE by using 1-1 GF Baking Flour, but I cannot guarantee that the texture will be the same. 

To make them vegan, use a vegan butter instead.