Carrot Cake Cookies

•  1 cup shredded carrots
• 1 tsp baking soda
• 270 grams all purpose flour
• 3/4 tsp sea salt
• 2 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg, cardamom, and all spice
• 226 grams softened butter
• 100 grams granulated sugar
• 220 grams packed brown sugar
• 80 grams chopped pecans or walnuts
• 1 egg
• 2 tsp vanilla
• 80 grams rolled oats

1. Whisk together the baking soda, flour, sea salt, and spices
2. Mix the butter and sugars until light and fluffy, around 2-3 minutes.
3. Add in one egg and vanilla, and beat
4. Slowly add in the dry ingredients (the mixture will be dry)
5. Add in the carrots and then the oats and combine. 
6. Lastly, add in the pecans

There is NO chill time on these! 

For the Frosting:

• 8 oz softened cream cheese
• 1/2 cup warm butter
• Confectioner's sugar

Cream well and top on the cookies once cooled.

Apple Cider Cookies

•  3 cups flour
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup room-temperature butter
• 1/2 cup sugar
• 3/4 cup brown sugar
• 1 large egg
• 1/4 cup apple cider
• 1 apple

Cream the sugars and butter until very well incorporated.

Add in the egg and incorporate well

Add in the apple cider and incorporate well [you can do a reduction of the cider to the amount needed to intensify flavor, just make sure to keep the amount]

Add the dry to the wet. 

Cut up the apple (cored and peeled) into small bites and cook on low heat until some of the liquid is drawn out- do not overcook, or they'll get mushy!

Allow to cool and then add to the dough, but do not overmix!

This will result in a fairly soft dough.

Scoop out and bake at 350-375 for 8-12 minutes, but do a tester first!

For the Glaze:

In a small bowl, whisk together

• 2 cups confectioner's sugar
• 3 tbsp apple cider
• 1 tsp clear kayro
• 1/2 tsp cinnamon

Stir and drizzle over the cooled cookies.

Summertime Lemon Cookies

•  1 ½ cups all-purpose flour
• 2 tablespoons cornstarch
• ¼ teaspoon salt
• ¼ teaspoon baking powder
• ⅛ teaspoon baking soda
• 10 tablespoons unsalted butter, room temperature
• ½ cup granulated sugar
• ¼ cup powdered sugar
• Zest of 1 lemon (about 1 teaspoon fine zest)
• Juice of 1 lemon (about 2 tablespoons)
• 1 large egg yolk
• ½ teaspoon lemon extract

For coating warm cookies:

• ½ cups powdered sugar
• 5 or 6 (0.8g) packages True Lemon crystals (see note below)

True Lemon is crystalized lemon with no sugar. Be careful not to confuse it with the lemonade mix. Its usually found near the artificial sweeteners.

1. In a medium bowl combine the flour, cornstarch, salt, baking powder, and baking soda. Set aside. 
2. In a large mixing bowl, beat together the butter, granulated sugar, and ¼ cup of powdered sugar on medium-high until fluffy and light, about 3 minutes. 
3. Add the lemon zest, lemon juice, egg yolk and lemon extract.
4.  Beat until combined.
5. Add ⅓ of the flour mixture to the butter and sugar mixture and blend on low until incorporated. 
6. Repeat in two more additions, blending just until the flour is incorporated. 
7. Scrape down the sides of the bowl and blend for just a few seconds as needed. 
8. Scrape down the sides again and gather the dough into a ball in the bottom of the mixing bowl. 
9. Cover and refrigerate the dough for at least 1 hour and up to 24 hours.
10. Preheat oven to 325°F. Prepare 2 baking sheets lined with parchment paper. 
11. Roll the dough into 1-inch balls and place two-inches apart on the parchment lined baking sheet.
12. Lightly flatten each dough ball using the bottom of a small flat drinking glass covered with a piece of wax paper (wrap the bottom of the glass with some waxed paper).
13. In a small pie plate or low rimmed bowl, combine the 1 ½ cups of powdered sugar and the lemon crystals. 
14. Mix well and set aside.
15. Bake the cookies for 12 to 14 minutes or until the edges are lightly browned. 
16. Remove from the oven and immediately toss a few hot cookies in the powdered sugar mixture, face down, to coat. 
17. After a few seconds turn the sugar coated cookies over using a fork. 
18. Once completely covered with lemon sugar on both sides, remove with a fork onto a cooling rack and repeat until all hot cookies are well covered. 
19. Work quickly to ensure the cookies don’t cool before covering in sugar. 
20. Repeat with remaining cookie dough. Don’t let the dough sit on a hot pan for long before baking.
21. Allow all the cookies to cool for about an hour, then toss again in the powdered sugar. 

Store in an airtight container.

Swedish Gingerbread Cookies

 Have you ever enjoyed Swedish Gingerbread cookies? Probably not unless you went to a party in Sweden. This recipe comes in quite handy for making hanging cookies. No, these are not cookies you give someone before they get hanged! These are cookies that can either be made into Holiday decorations or, my favorite, cookies that hang off the side of your cup! 

In the photo, you see how nice they can look, even when decorated simply but you can also coat them with a good icing that hardens or even leave them plain. One year I hosted a ladies' party where we had a buffet in the kitchen. I made a large pot of cocoa and a large pot of tea piped each lady's name on a cookie and hung it from her cup. They loved it! 

If you're going to do this, I suggest making sure you spell all the names correctly. I messed up and spelled one wrong but she was very gracious about it. Terri is better than Terry, she told me! lol

• 1 cup shortening
• 1 cup granulated sugar
• 1 egg
• 1 cup molasses
• 2 tbsp vinegar (I use white, distilled but you can use apple cider as long as its clear)
• 3 cups sifted flour
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 2-3 tsp ground ginger
• 1 tsp cinnamon
• 1 tsp ground cloves

1. Cream the shortening and sugar, then beat in the egg, molasses, and vinegar.
2. Whisk together the dry ingredients and blend with the wet ingredients.
3. Form into a disk, press to be around 2" high as a disc, and wrap in plastic.
4. Chill for 3 hours.
5. Once chilled, remove and set out for 3-5 minutes before rolling.
6. Lightly flour your surface and the rolling pin and roll out to 1/8th" thick and cut.
7. Remove any excess dough from the edges before removing it from the cutter (I actually use a knife to do this, a sharp paring knife).
8. Bake at 375 for 5-6 minutes.
9. Cool slightly and then remove to the rack to finish cooling.

Gingerbread Structure Recipe

 If you want to make a structure based on gingerbread, you cannot use the same recipe you would use for cookies. I know. I tried it once. The result was a fail. A complete and total fail.  But here you have the recipe for making structures. Just remember that you have to cut out your pieces while the dough is raw. So, in doing this, I recommend that you cut it out on the same sheet tray you plan to use to bake it on, as this avoids any shifting of the dough that moving raw dough can cause. I also recommend pricking the raw dough with a fork or, if you're not lazy, a toothpick over and over and over again.

• 1/2 cup molasses
• 3/4 cups well-shaken buttermilk
• 1 cup brown sugar
• 6 tbsp butter or margarine
• 1 large egg
• 5 cups unbleached all-purpose flour
• 1 tsp baking soda
• 1 tsp ginger
• 1 tsp cinnamon
• 1/2 tsp salt

1. Heat the butter and buttermilk until the butter is melted.
2. Remove from heat.
3. Add in the brown sugar and molasses.
4. Beat in the egg.
5. Whisk the spices, salt, and baking soda together with 1 cup of the flour and add to the wet mixture to incorporate.
6. Add the remaining flour, 1 cup at a time, until it forms a smooth, stiff dough.
7. Wrap in plastic until ready to use. 

If you refrigerate it, allow it to sit out until it becomes pliable again.

Moms Best Christmas Cookies

Christmas was a fun time around our house. And part of that fun was when Mom made her Christmas cookies. As I recall, Mom didn't frost hers. Instead, she sprinkled them hot from the oven with soft sugar that melted and formed a light, twinkly crust on top. But once in a while, every few years, Mom did give in and frost with a Royal icing that hardened up and snapped when you bit through it.

•  1/2 cup white sugar
• 1/2 cup unsalted butter, room temperature
• 1 tsp vanilla
• 2 eggs, room temperature
• 2 1/2 cups sifted all-purpose flour
• 2 tsp baking powder
• 1/2 tsp fine salt

1. Preheat oven to 325.
2. In a bowl, whisk together the flour, baking powder, and salt.
3. In a different bowl, cream the white sugar, butter, vanilla, and eggs.
4. Add the dry to the wet, making sure to scrape.
5. Form into a ball, flatten to a 1" disc, and wrap in plastic wrap.
6. Chill overnight.
7. Remove from fridge and allow to sit at room temperature for 20 minutes.
8. Lightly flour your work surface and press out a little before rolling.
9. Flour your rolling pin and roll 1/4" thick if you plan to cut out with cookie cutters or roll into 2" logs if you plan to cut them into circles.
10. Bake at 325 for 10 minutes. 
11. Allow cooling on the tray for 1 minute before transferring.

Do you want to frost them? You can go as simple or fancy as you like, but I STRONGLY recommend using Royal Icing. Here's the basic:

• 3 egg whites
• 1 pound confectioners’ sugar 
• 1 teaspoon vanilla extract

1. In the bowl of a stand mixer or large mixing bowl, beat egg whites on medium-low speed until frothy, about 1 minute.
2. With the mixer on low speed, slowly add in confectioners’ sugar and vanilla.
3. Once fully incorporated, increase speed to medium-high and beat until stiff peaks form shiny peaks form.
4. Divide icing among small bowls, and dye with gel food coloring if desired. (Keep any icing that isn’t being immediately used covered with plastic wrap as it dries out very quickly.) Transfer to piping bags and decorate cookies.

You may not want to use raw egg white; if that's the case, you can use meringue:

• 4 cups (about 1 lb.) confectioners’ sugar
• 5 tablespoons warm water
• 3 tablespoons Meringue Powder

1. Beat all ingredients together until icing forms peaks (about 7 to 10 minutes at low speed with a heavy-duty mixer, 10 to 12 minutes at high speed with a hand-held mixer).
2. Let the icing sit for 15 to 30 minutes to let air bubbles rise naturally. 
3. You can also tap the bowl on the table several times to force the air bubbles up. 
4. Gently stir the top surface to release the air.

Add flavorings and color, as desired.

For more information about frosting Christmas cookies, see this link to the Wilton Company instruction guide.

Christmas Thumbprint Cookies

 We had a neighbor who made these delicious, small,  and very tender cookies, and I always loved getting one when going by her house. Mrs. Schillig was grey-haired as long as I could remember, and she was always very nice, though she talked "nervously. I can still remember her rather strange son, Billy. Other kids made fun of him, but the only thing "strange" about him that I saw was a perpetually bad case of acne and a horrendous overbite. 

Mrs. Schillig used to give me these cookies whenever she made them. Sometimes, when I was delivering papers (yes, I was a girl with a paper route- talk about breaking glass ceilings!), she would call to me and place two of these small treats in my hand. Once, during a very cold winter, when I went to collect the paper money, she invited me in and offered me cocoa and cookies. We weren't supposed to have chocolate, but we were also told to never turn down kindness, so I went for the kindness! 

The Jam on these cookies varied. Sometimes it was strawberry and sometimes mint, but I loved the apricot filling the best. So make a bunch and make a variety! But you don't have to use only jam. You can use anything you like to fill them in.

•  1/2 cup softened butter
•  1/4 cup light brown sugar, packed
•  1 egg
•  1/2 tsp vanilla extract
•  1 cup AP flour
•  1/4 cup finely chopped walnuts
•  2/3 cup red or green jam 

1. Preheat oven to 300 degrees
2. Separate the egg yolk from the white and set aside.
3. Cream the butter, sugar, and yolk together.
4. Add vanilla, flour, and salt, and mix well.
5. Shape into balls.
6. Roll in egg white *then walnuts
7. Place apart on the sheet and bake for 5 minutes.
8. Remove a dent in the middle.
9. Fill with jam and bake for 8 more minutes.
10. You can opt for casting sugar instead of nuts.

Now this was my twist: I took nonpareils and placed them in the middle of the still-warm cookie and pressed them down slightly. They adhered well AND looked more Christmasy in my opinion!

Sparkly Molasses Cookies

Sparkly Molasses cookies are deep and rich when made with Treacle!

Once upon a time, Memaw got her first colonoscopy. Oh, everything came out alright (uh). In the course of getting ready, they had me talk with this really nice anesthesiologist who informed me that his favorite cookie was the crackle top molasses cookie! So, of course, to thank a really good team of doctors and nurses, Baker Memaw had to make cookies! And, of course, the by request molasses cookie was on the agenda.

This is the dark kind. The kind Santa would want when he comes down the chimney. I've got to go set out the warm milk!

•  2 cups all-purpose flour
•  2 teaspoons baking soda
•  1 1/2 teaspoons ground cinnamon
•  1 teaspoon ground ginger
•  3/4 teaspoons ground cardamom
•  1/2 teaspoons kosher salt
•  1 large egg
•  1/2 cup (1 stick) unsalted butter, melted
•  1/3 cup granulated sugar
•  1/3 cup mild-flavored (light) or robust-flavored (dark) molasses or Treacle
•  1/4 cup (packed) dark brown sugar
•  Coarse sanding or raw sugar (for rolling)

1.  Place racks in the lower and upper thirds of the oven; preheat to 375°F.
2.  Whisk flour, baking soda, cinnamon, ginger, cardamom, and salt in a small bowl.
3.  Whisk egg, butter, granulated sugar, molasses, and brown sugar in a medium bowl.
4.  Mix in dry ingredients just to combine.
5.  Place sanding sugar in a shallow bowl.
6.  Scoop out dough by the tablespoonful and roll into balls (if the dough is sticky, chill 20 minutes). 
7. Roll in sugar and place on 2 parchment-lined baking sheets, spacing 2" apart.
8.  Bake cookies, rotating baking sheets halfway through until cookies are puffed, cracked, and just set around edges (over-baked cookies won't be chewy), 8–10 minutes.
9.  Transfer to wire racks and let cool.

I do something to make them festive by rolling the raw cookies in sanding sugar before baking them. They end up sparkling! You can also up the ante by adding a pinch of white pepper.

Sprinkle Cookies

 I love springtime, and nothing seems more like spring to me than multi-colored sprinkles. Oh, I know. You get some sugar cookies in a roll from the store, cut them out, dip them in some horrid frosting in a plastic tub, and then pour sprinkles over them and call it a Christmas cookie, right? Only if you're totally not into cooking for real.

When I was growing up, Mom used the sprinkles throughout the year. These teeny tiny confectionery balls made a crunchy sound even with the most pillowy frosting. But the way I liked them best was atop and within these very soft cookies called Sprinkle Cookies. 

These mighty little sugar balls can hold their own in a cookie. And this recipe is not only easy but bright and colorful. I guess you could use frosting on them, but if you do, make sure it hardens up and isn't a heated frosting. You'll really want to avoid frostings that are runny, too, as they tend to melt the sprinkles. Royal Icing is your best bet, but make sure you put the sprinkles on right after frosting!

For me, however, I think these cookies are the best just rolled in the sprinkles and baked, kind of like you do with clear sprinkles on certain Christmas cookies, only for Spring!

This makes 35 cookies, give or take the sampling ;)

• 1 cup softened butter
• 1 1/2 cup sugar
• 1 egg + 1 egg yolk
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• 1 1/2 tsp cream of tartar
• 1 tsp cornstarch
• 1 tsp baking soda
• 3/4 tsp salt
• 1 1/4 cup sprinkles

1. Preheat the oven to 350 degrees.
2. Cream the butter and sugar.
3. Add the eggs and vanilla and combine.
4. Whisk together the flour, baking soda, cornstarch, and cream of tartar.
5. Add the dry to the wet in batches and combine.
6. Roll by hand into smooth rounds and roll into the sprinkles.
7. Bake for 9-10 minutes.

No Roll Sugar Cookies

 I really love these cookies! They're buttery and delish and you can embellish them as you please. They're also very easy to make as well. The original recipe called for all flour, but I made a little change that not only helps the cookie hold its shape but also makes for a lighter, crispier, and still chewy end product.

• 1 cup granulated sugar
• 1 cup softened unsalted butter
• 1 tsp almond extract
• 2 1/3 cups all-purpose flour MINUS 1/4 cup (to be replaced by:)
• 1/4 cup corn starch
• 1/2 tsp baking soda
• 1 tsp fine salt
• 1 egg
• 1/8 tsp freshly grated nutmeg

1. This cookie will require you to use your stand mixer because it yields a pretty stiff dough. 
2. Cream the butter until it's very fluffy and almost white in color.
3. Add in the sugar and cream until the sugar is very well incorporated.
4. Add in the egg and beat well.
5. Add in the extract- more if you desire (I use emulsion rather than extract- it makes a better product)
6. In a separate bowl whisk together the flour, cornstarch, baking soda, salt, and nutmeg
7. Add the dry to the wet and mix until there are no more flour streaks- you may have to scrape the bowl- but make sure not to over mix! You want cookies, not sugar cakes!
8. Roll or top with sugar or sprinkles or whatever won't melt
9. Bake at 350 for 9 minutes each
10. Let cool on a rack

Simple Christmas Cookies

These are very easy to make and have their own festive look to them! You can get a little more decorative by mixing other things in with the nuts like sprinkles!

• 1/2 cup shortening
• 1 cup sugar
• 4 egg yolks
• 1 teaspoon vanilla
• 1 tablespoon milk
• 1 3/4 cups sifted plain flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• Nut meats (walnuts or pecans), chopped
• Colored sugar (optional)

1. Combine shortening and sugar and mix well. 
2. Beat in vanilla.
3. Then beat in egg yolks until thickened and lemon colored.
4. Stir in milk.
5. Sift together flour, baking powder, and salt.
6. Blend into the shortening mixture.
7. Chill the dough for about one hour in the refrigerator.
8. Shape into balls and roll in nuts or colored sugar.
9. Place 3 inches apart on a greased baking sheet.
10. Bake at 350F. for 12-15 minutes, until brown around the edges.
11. Carefully remove from the oven.
12. Remove cookies and place them on a rack to cool.

When thoroughly cooled, store in an airtight container until ready to serve.

Cookie Variations

Almond Cookies - Add 1 teaspoon almond flavoring and 1/2 cup finely chopped almonds instead of pecans to the batter.

Lemon Cookies - Add 1 teaspoon lemon extract 

Brown Sugar Cookies

These are some of my favorite cookies to make! When white sugar wasn't as available, homemakers used their dark brown sugar to make some excellent cookies. Try these for a treat in the fall, too. They have a molasses-like flavor, only lighter.

• 1 cup unsalted butter, melted and cooled
• 1 3/4 c tightly packed brown sugar (dark is best)
• 1 large egg + 1 yolk
• 1 1/2 tsp vanilla extract
• 2 3/4 cups all-purpose flour 
• 1 tbsp cornstarch
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 3/4 tsp salt

1. Beat the butter and sugar together
2. Add the egg and beat more
3. Add the extract and beat again
4. Whisk together the flour, cornstarch, soda, powder, and salt
5. Add to the wet ingredients in increments, but do not overmix.
6. Chill for 30 minutes to 1 hour.
7. Set the oven to 350, roll the dough into balls, and then into coarse sugar
8. Bake for 8-9 minutes and allow to cool on the sheet.

Mexican Wedding Cookies

With melt-in-your-mouth goodness, these plump little cookies are easy to make and fun to make as well! Get the kids involved! Just make sure they wash their hands first.

•  1 cup softened butter or white Crisco (my personal favorite)
• 2 cups powdered sugar (divided)
• 2 tsp vanilla extract (clear)
• 2 cups bleached white flour
• 1/2 tsp baking soda
• 1/8 tsp salt
• 2 cups finely chopped pecans

1. Combine the shortening with 1 cup of the confectioners' sugar and vanilla and beat until smooth.
2. Sift together the flour, baking soda, and salt, and add to the above
3. Fold in the nuts
4. Shape into walnut-sized balls and bake at 350 for 10 minutes
5. Allow to cool slightly and roll in powdered sugar
6. Allow it to cool again and then roll it again.

Another Heath Cookie Treat

Yields around 6 doz.

• 1 cup butter softened
• 1 cup white sugar
• 1 cup brown sugar
• 2 eggs
• 2 cups flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. salt
• 2 cups quick oats
• 1 cup shredded coconut
• 1 bag Heath toffee chips
• 2 tsp. vanilla
• 1 bag semi-sweet chocolate chips

1. Cream the butter and sugars together in a mixer bowl.
2. Beat in the eggs and vanilla. 
3. In a separate bowl, stir together the flour, baking powder, baking soda and salt.
4. Gradually add to the wet ingredients.
5. Add in the oats, Heath chips, coconut and chocolate chips mixing to combine between each ingredient.
6. Drop on a parchment-covered sheet and bake at 325 degrees for about 14-15 minutes.

Crisco Chip Cookies

 Normally, I bake mine with butter, but Crisco gives it a certain snap that takes me back to when I was a kid. Back then, Mama would make cookies once a week, and we took them to school for lunch. Cookies were a cheap way to give us a lunch treat, and Crisco made them even more affordable.

• 3/4 cup butter flavor Crisco
• 1 1/4 cups firmly packed light brown sugar
• 2 tbsp milk
• 1 tbsp pure vanilla extract
• 1 egg
• 2 cups all-purpose flour
• 1 tsp salt
• 3/4 tsp baking soda
• 1 cup semi-sweet or milk chocolate chips
• 1 cup coarsely chopped pecans (optional)

1. Preheat oven to 375.
2. Beat the shortening, sugar, vanilla and milk in a large bowl on medium speed until well blended.
3. Add in the egg.
4. Stir together the flour, salt and baking soda in a large bowl.
5. Gradually beat into the creamed mixture until just blended.
6. Stir in chips and nuts.
7. Drop by tablespoons 3 inches apart
8. Bake 8-10 minutes to desired crispness
9. Cool for a couple of minutes before removing to a rack to cool.

Best Ever Oatmeal Cookies

Who doesn't love a good oatmeal cookie? I know I do! And these hit the spot! Now, there are a few varieties, but the best ever comes with a bourbon drizzle are a special fall treat!

A few things you need to know about these cookies. The first one is that the browned butter is ESSENTIAL. I've included instructions.

Secondly: NEVER USE THE HAND  or STANDMIXER! Whisk, little cowgirl, whisk!

These are truly moist and delicious, and always a favorite at any event. By using currants instead of raisins, I make a cookie that isn't so sweet.

•  3 cups Old Fashioned Rolled Oats (do NOT substitute!)
• 1 cup all-purpose flour (you can change this out with whole wheat or a split between the two)
• 3/4 tsp salt
• 1/2 tsp baking soda (you can use a lower-sodium version)
• 4 tbsp browned butter* 
• 1/2 cup vegetable oil (liquid coconut oil works too!)
• 1/4 tsp cinnamon
• 1/2 cup white sugar (sub with Splenda for baking or your choice of alternative white sugar)
• 3/4 cup light brown sugar (sub with Splenda brown sugar or other brown blends)
• 1 egg + 1 egg yolk
• 1 tsp vanilla
• 1/2 cup raisins (note: I use currants because they're small and not so sweet)

1. Whisk together the flour, salt, and baking soda.
2. Brown the butter and add the cinnamon to the warm butter to bloom the flavor.
3. Add to a large bowl with the oil and sugars and mix.
4. Add in the vanilla, then add in the eggs (slightly whisked first!)
5. Add in the flour mixture, followed by the oats and then the raisins.

NOTE: ALL HAND MIX! DO NOT USE ANY ELECTRIC MIXER! The error of using an electric mixer with this cookie is the risk of over-mixing, which ends up with oat-cakes instead of cookies.

To make a medium-sized cookie, you will need 3 tbsp of dough per cookie, flattened out to 2 1/2" diameter (lightly wet your hand or spray the bottom of a cup to do this).

Bake at 375 for 9-10 minutes. They will be slightly underdone in the middle. YOU WANT THAT for the cookies to finish cooking on the tray for FIVE MINUTES and yet maintain a chewy center.

How to brown butter.

Most commercial butters have a certain amount of water. If you opt to use European-made butters (like Kerrigold), you will cut down on the amount of water in the butter. To brown the butter, take the amount you need and add 1 tsp to it. Place in a stainless steel pan or a pan with a white coating. Set it to medium-low and begin the melting process. YOU WANT TO WATCH THIS CAREFULLY, as it can burn in a moment. Almost all butters will sputter, so watch out and make sure you don't get hit by it. Once it turns golden with little deep brown specks, remove from the heat to prevent burning.

Blooming the flavor of a spice is when you warm the spice in either hot water or warmed butter, or oil, or even in a dry pan before adding it to the mixture you're making.

Peanut Butter Chocolate Chip Cookies

I love peanut butter cookies! My Mom used to make these when I was a kid and I can remember looking forward to them after school. And yes, with a glass of milk! This is a little different because I added chocolate to the mix. 

So you don't override the taste of the peanut butter, I recommend the milder and creamier milk chocolate chips and using LIGHT brown sugar. 

Whichever you do, make sure the milk you serve them with is COLD!!!

• 2 1/4 cups flour
• 1 tsp salt
• 2 tsp baking soda
• 1/2 cup butter, room temperature
• 1/2 cup Crisco shortening
• 1 1/2 cups good quality peanut butter (NOT natural!)
• 1 1/2 cups light brown sugar
• 1/2 cup white sugar
• 2 eggs
• 1 tbsp vanilla extract
• 1 1/2 cups semi-sweet chocolate chips [though I prefer milk chocolate chips]

1. Whisk together the flour, salt, and baking soda.
2. Cream the butter, shortening, and peanut butter together.
3. Add the sugars and cream more until fluffy.
4. Add each egg and incorporate one at a time.
5. Mix in the dry with the wet in increments until incorporated, and finish off with the addition of extract.
6. Scoop into balls and form with your hand, lightly pressing down a little.
7. Bake for 9 minutes.
8. Allow to cool on the tray before removing to the rack to finish cooling.

Laura Bush's Cowboy Cookies

Everything is bigger in Texas! According to legend, Laura Bush, former First Lady, made these cookies one year in the White House for her chef, who turned them into a Texas White House tradition, making sure everyone who came to the White House for dinner during the Holiday season got a cookie to take home. Being a Texas gal, I believe the tale is likely true! I'm trying to envision the Queen of England walking out of the White House with a cookie bag..

• 1 1/4 cup flour *
• 3/4 tsp baking powder *
• 1/2 tsp baking soda *
• 1/2 tsp salt *
• 1 1/2 cups Light Brown Sugar
• 12 tbsp melted, cooled butter
• 1 egg + 1 egg yolk
• 1 tsp vanilla
• 1 1/4 cups old-fashioned rolled oats
• 1 cup toasted pecans
• 1 cup sweetened, shredded coconut
• 2/3 cups semi-sweet chips

1. Whisk together the first 4 ingredients* and set them aside.
2. Cream together the sugar, butter, eggs, and vanilla.
3. Mix the first 4 ingredients (that are already blended) and the wet.
4. Add in the oats, coconuts, and chips, one at a time.
5. Using 1 1/4 cup measure, measure out cookies on a sided pan, 8 per pan, 2-3 inches apart. 
6. Bake until the edges are set and lightly brown but raw-looking in the center, 1"  round 15-17 minutes.
7. Allow cooling on the tray for 5 minutes before removing to finish cooling.

Egg Yolk Cookies

I made these as a stuffed cookie by taking two egg yolk cookies, coated with sugar, and stuffing them with a peanut butter fluff!

 If you recently made an Angel Food (or other) cake that only uses whites, or if you're on a diet that doesn't allow you to eat the yolks but you don't want to toss them out, this is the recipe for you! My Mom used to make these on her "Angel Food" cake day (not a real day, just whatever day she made it on). These are soft and deliciously homey!

• 1 cup butter, softened
• 1 tsp vanilla extract
• 1 1/2 cups white sugar
• 1/2 tsp lemon extract
• 1/2 tsp orange extract
• 1 tbsp finely grated lemon rind
• 6 large egg yolks
• 2 1/2 cups flour
• 1 tsp baking soda
• 1 tsp cream of tartar
• 1/4 tsp fine salt

1. Whisk together the flour, soda, tartar, and salt, set aside.
2. Place the sugar and rind of the lemon into your food processor and process until well mixed. Remove the lid carefully! Set aside.
3. Cream the butter until pale yellow. 
4. Add in the yolks and cream together until light yellow again.
5. Add the sugar and cream well.
6. Add in each extract.
7. In 1/2 cup increments, add in the dry and mix.
8. Bake at 350 for 8-10 minutes.

Note the color of these cookies! So bright and yellow, and the more natural your yolks, the darker the yellow! Want them to look brighter? Use free-range or pasture- raised eggs with deep orange yolks!

Heath Cookies

The dark sugar and the dark cocoa make this Heath cookie taste just like America's favorite candy bar!

This recipe is taken from the HEATH crinkle package. I wasn't sure how it would turn out because, well, I like a little more "umpf" in my flavors, but it came out pleasingly tasty. 

• 2 cups All Purpose Flour
• 1/2 cup Dutch cocoa (you can remove 1 tbsp of the Dutch and replace it with 1 tbsp of black cocoa for a deeper cocoa look and taste)
• 1 tsp baking soda
• 1/2 tsp salt
• 2 sticks of room-temperature butter
• 12 tablespoons white sugar
• 6 tablespoons dark brown sugar
• 6 tablespoons light brown sugar
• 1 tsp good vanilla extract
• 2 eggs- room temperature
• 1 whole package of Heath bits

1. In a separate bowl, whisk together the flour, cocoa powder (s), baking soda and salt.
2. Cream the butter until light and fluffy.
3. Add in the sugars and cream for 2 minutes.
4. Add in the vanilla extract and mix.
5. Incorporate eggs, one at a time, until incorporated.
6. Using 1/2 cup measures, add in the flour (dry goods).
7. Finish by adding in the Heath bits.
8. Heat oven to 350 degrees.
9. Place 1 tbsp (you can, if you like, make them into balls) of dough on parchment paper until your tray is full. 
10. Bake for 8-10 minutes- I STRONGLY RECOMMEND that you under-bake slightly. 
11. For a holiday look, roll in sugar, finishing sugar, or clear sprinkles before baking.