RUVI RECIPE: VALENTINE'S DAY MOCKTAIL & SUGAR COOKIES
SUGAR COOKIES WITH RUVI CREAM CHEESE FROSTING
- 2 cups salted butter (softened but still cold)
- 2 cups sugar
- 2 large eggs
- 1 Tbsp. vanilla extract
- 1 Tbsp. almond extract
- 4 tsp. baking powder
- 5-6 cups all-purpose flour
- 1/2 cup butter (softened)
- 8 oz. cream cheese
- 1/4 tsp. salt
- 4 cups powdered sugar
- 1 tsp. vanilla
- 1 packet Ruvi Active
- 1/3 cup milk
- Preheat oven to 350.
- Add the butter and sugar to your mixer and cream until completely mixed.
- Add eggs, vanilla extract and almond extract and mix dough until light and fluffy.
- Add baking powder and mix well.
- Mix in the 6 cups of flour one cup at a time. Don't over-mix the dough - mix only until the flour is incorporated into the dough.
- The dough when finished should be firm but not dry or crumbly. If the dough seems to dry, add a tiny bit of milk and mix again.
- Roll dough out until about 3/8 inches thick. Cut out shapes with cookie cutters.
- Bake in an oven 6-10 minutes depending on the size of the cookie cutter you used. (Smaller 6-7 minutes, Larger 9-10 minutes). You want them to be set and just barely beginning to be slightly brown on the edges.
- Let your cookies cool and then frost!
- Mix cream cheese and butter together until well creamed.
- Add vanilla, salt and half of the powder sugar.
- Add the remainder of the powder sugar and mix well.
- Combine Ruvi with 1/3 cup milk.
- Add to frosting until desired consistency and taste!
- Frost sugar cookies and enjoy!
RUVI ROSE & THYME BUBBLY
- 2 Tbsp. sugar
- 1 packet Ruvi Active
- 1/2 cup water
- 1 Tbsp. Ruvi Active Syrup
- 1 Tbsp. fresh lemon juice
- Sparkling Nonalcoholic Rose
- Raspberries
- Fresh Thyme
- Add Ruvi syrup ingredients to small sauce pan. Whisk together well and bring to a boil for 2 minutes. Let cool before use.
- In a champagne flute or similar glass add Ruvi syrup to the bottom. Top with lemon juice and sparkling Rose. Stir slightly. Top with raspberries and a fresh sprig of Thyme. Enjoy!
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