Boy Scout Blue and Gold Banquet Cookies (Fleur-De-Lis)

My son joined the Cub Scouts last  year, we used these cookie for his Derby
event however they would be perfect for the Blue and Gold Banquet as well.

Here is my standard roll-out cookie recipe.

Nordic roll-out Cookies

2 sticks unsalted butter
1 ¾ cups raw sugar
¼ Cups Agave Nectar
4 cups Unbleached flour
½ teaspoon kosher salt
1 teaspoons baking powder
2 teaspoons cardamon
½ orange Tablespoons orange zest/oil
½ scraped vanilla bean
1 teaspoon vanilla extract
2 eggs
Preheat oven to 350

Royal Icing

2 Tablespoons Crisco
2 Tablespoons Light Karo Syrup
7 Cups Powdered Sugar
4 Tablespoons Meringue Powder
1/2 Cup Water
Flavoring of your choice
Color of your choice

Now that are cookie dough and icing is made it’s time to really get to work.

I rolled them out about 1/4 inch thick. For complete step by step instructions
for my Nordic Roll out cookies and icing follow this link:

Pumpkin Face Cookies

One you have baked your cookies you will begin to flood them.

I chose blue and gold to tie in with the Boy Scout Fluer De Lis.  Meaning Duty to God,
and Country, Duty to Self and Duty to Others.

Once you have allowed the cookies to dry for atlas 8 hours you can bag them.

I continue to allow them to air for another 4 to 6 hours before
sealing them.

Another great addition would be to add the Chapter # on top of them.
I simply  didn’t have time.

Cajun Shrimp and Spaghetti Squash

Lets get lost in a  delicious bowl of Cajun Shrimp and Spaghetti Squash…

If you don’t have an Instant Pot by now I don’t know what rock you have been living under.  If you have hours and hours a day to spend cooking then you’re excused.

Ingredients:
1 Spaghetti Squash (17 minutes high setting manual)
1 Tablespoon Cajun Seasoning
1/4 Cup Butter
5 cloves of Garlic minced
2 Pounds uncooked shrimp (cooked shrimp won’t hold flavor and will be tough)
1/2 to 3/4 cup of Sun Dried Tomatoes
1/2 Cup Sour Cream, Half and Half or Whipping Cream
Salt and White Pepper to taste

Place your pierced Spaghetti Squash whole on your Instant Pot Trivet and cover and hit manual high for 17 minutes. Then walk away. I typically don’t quick release but have heard you can.  It seems I always have JUST ONE MORE THING to do and its released pressure by then.

When your squash is complete you will cut it in half and scrap out your seeds.

This is why I love my Instant Pot…Are you kidding me….NO waste at all. Set squash aside.

Place your butter in your pan or you could use your Instant Pot on Saute.  I just was making the dish at the same time I was making the Squash.  Add your garlic and simmer.

Y

ou want your butter to start to brown and your garlic to release its flavor.  OH MY.

Now you will add your shrimp and cajun seasoning and stir for a few minutes.

Then add your sun dried tomatoes and stir.

Now add your creamer of your choice.  Today I chose sour cream but I’ve used half and half and whipping cream with great results.

Your final stir will look like this.  I then added in some hard cheese, today I had Romano but any hard cheese will work.

Now pile your topping on your squash and enjoy.  I have been eating this all week long.  It’s wonderful.

Could you use chicken? Can I add more Cajun seasoning? yes of course you can ;don’t allow us to dictate what you eat:-)