Who needs the holidays for excitement? I am so excited to have won a Hamilton Beach® Mixer! I have had my old mixer for such a long time that it might qualify as an antique! My new Eclectrics® Mixer is a pretty color called pineapple. It matches my kitchen counter tops perfectly.

I am so excited to get started using my mixer. I have decided to make something simple like pudding to try it out. I love the hands-free mixing convenience of the Hamilton Beach® Stand Mixer. Hands free means I can mix a batch of cookies and set it to stir, and then walk away. I also like that this mixer is all metal. That means it is tough enough to mix up double and even triple batches. I can make cookies ahead and freeze them. Our church youth group will love that I am in the mood to bake again. They are always requesting donations for their meetings. Having a dough hook is going to be fun. I have never tried to make bread before. There are so many features that are going to make cooking a joy!

Inside the box was a special treat. I received some great recipes.

This sugar cookie recipe came just in time for the holidays.

Best-Ever Sugar Cookies

Yield: 4 dozen

* 2-1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/4 teaspoon nutmeg
* 3/4 cup butter, softened
* 3/4 cup sugar
* 1 egg
* 1 teaspoon vanilla
* 1/4 cup milk

Preheat oven to 375 degrees F. Mix together flour, baking soda, salt, and nutmeg and set aside. Using flat paddle, cream butter on high speed until light and fluffy. Reduce speed to lowest setting. Add sugar, egg, and vanilla, mixing thoroughly. Gradually add dry ingredients and milk; continue mixing until thoroughly mixed. Form cookie dough into 1 – 1/2-inch (2.5 cm) diameter balls and arrange balls on ungreased baking sheets. Flatten balls slightly with the bottom of a drinking glass. Bake in oven for 6 to 7 minutes or until lightly golden around edges. Cool on wire racks.