SMALL BATCH COOKING RECIPES

Steps:

• Cream sugar and butter in a deep bowl.
• Add egg yolk and vanilla extract. Mix until everything is well-blended.
• Add sour cream and mix again. I think sour cream added some moisture to these cookies and prevented them from becoming very hard.
• Add flour, baking powder and salt.
• Mix everything. The batter will start to curdle and look odd. That’s perfectly normal… you haven’t done anything wrong.
• When the curdling happens, it’s time to use your hands to start mixing until you form a ball of cookie dough!
• Roll this dough between 2 sheets of wax paper or parchment paper.
• Use a cookie cutter to cut out cookie shapes.
• Bake these cookies on a cookie tray, lined with parchment paper at 350 degrees for 6 minutes. Then rotate your tray and bake for another 3 minutes. Your baking times may vary depending on the thickness of your cookies. Cookies are done when they are light golden brown along the edges. 
• Allow the cookies to cool down completely before removing them from the parchment paper. Enjoy!

Steps:

• Drain and rinse sauerkraut, to taste. It depends on how tart you like it. I usually just like a bit of tartness. Make sure you taste it.
• Place in slow cooker.
• Pour broth over just to cover. You may or may not not use the whole can! Just pour it slow. Most times I end up using the whole can.
• Add a few shakes of caraway seed and the tablespoon of brown sugar. Give it a stir.
• Cook on low for about 8 hours.
• After it's been cooking for a nice long while, saute the chopped onion over medium heat in the crisco until the onion is lightly brown.
• Sprinkle the flour over the onions and cook for about 2 minute. (Note from my Mama: Don't add all of the flour at once, you want it to be kind of pasty but you still want to see it bubbling. And let the flour get brown, not just the onions. Watch carefully.).
• Add the onion mixture to the sauerkraut and cook it for about 1 more hour.