Who are you rooting for tomorrow? I'm rooting for lots of eating. This is my second attempt at the perfect cut-out sugar cookie. This isn't perfection, but I'm not sure I can get much closer. They are slightly more difficult to work with than the first attempt, but the taste is well worth it. These are soooo much better. (Sorry, Alton.) The texture is tender and chewy, and the flavor? Oooh, the flavor. Skip down a bit for the recipe. I'm pretty proud of the way it turned out.

Need some last-minute ideas of what to make for your Super Bowl party? Look no further.

• Easy Baked Nachos
• Cinnamon Chips
• Crab and Avocado Dip
• Ginger Orange Walnuts
• Raspberry Gelato
• Roasted Tomato Salsa

Okay, it's cookie time. Again.

Cut-Out Sugar Cookies

• 1 1/2 sticks of unsalted butter, softened
• 3/4 c. sugar
• 2 eggs
• 1 tsp. vanilla
• 2 c. cake flour
• 2/3 c. all-purpose flour
• 1/2 tsp. baking powder
• 1 tsp. salt

1. Cream the butter and sugar until fluffy.
2. Add the eggs and vanilla and combine.
3. In a separate bowl, mix together the flours, baking powder, and salt. Gradually add them to the butter mixture.
4. Divide the dough in two, wrap them in wax paper, and form them into discs. Chill for at least an hour.
5. When you're ready to make the cookies, preheat the oven to 350 F.
6. Coat your counter or board with LOTS of powdered sugar. This dough is much stickier than the previous version, so be mindful to not let it stick. Gently roll the disc out, gently turning it a bit each time. This will make your thickness even and definitely help keep the dough from sticking.
7. Cut your dough into shapes, and place them in a baking sheet lined with parchement paper.
8. Bake for 8-12 minutes (depending on the shape and thickness of your cookies) until the edges are barely golden. Cool on a wire rack, and wait until the cookies are completely cool before you ice them.

Enjoy the game!