Community, care, and cookies

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Summit Vista is a life plan community that opened in Taylorsville last month, and it is the first in the state of Utah. It’s a retirement community that focuses on healthy aging and wellness. A bonus is their benefits of restaurant-quality food. The Executive Director of Culinary Arts, Marcus Cordova gave us a sneak peek into some of the delicious treats and recipes at Summit Vista. 

These sugar cookies from New Mexico are easy to make, and are the perfect treat to go with your hot chocolate! For more information contact Summit Vista to attend an upcoming community preview event including a tour and a gourmet lunch! Call at 385-275-2632 or visit their website at



  • 3 cups all-purpose flour, plus more for dusting
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup vegetable shortening
  • 2/3 cup plus 1/2 cup sugar
  • 1 large egg
  • 2 to 4 tablespoons red wine, brandy, sherry or milk
  • 1 to 1 1/2 teaspoons crushed anise seeds
  • 1 teaspoon ground cinnamon


1. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl.

2. Beat the lard or shortening in a stand mixer with the paddle attachment on medium-high speed until fluffy. Reduce the mixer speed to low; beat in 2/3 cup sugar, then the egg. Add 2 tablespoons wine or brandy or milk and the anise seeds and beat until combined.

3. Gradually beat in the flour mixture. Mix into a dough; it should be the consistency of pie crust dough. Cover and refrigerate 15 minutes.

4. Mix the remaining 1/2 cup sugar and the cinnamon in a shallow bowl.

5. On a lightly floured surface, roll out the dough to 1/4 inch thick. Cut out cookies with a 2 1/2-inch cookie cutter any shape.

6. Press the top of each cookie in the cinnamon sugar to coat, then arrange on the prepared baking sheets, about 1 inch apart.

7. Bake until the edges are golden, 10 to 15 minutes.

8. Let cool about 3 minutes on the baking sheets, then transfer the cookies to racks to cool completely. Store in an airtight container for up to 1 week.

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