Recipe

Snickerdoodles

These are my son’s favorite. I remember my grandmother making these when I was little. A very classic cookie. Makes 2 dozen.

INGREDIENTS

• 1 cup unsalted butter, room temperature, and a little extra for greasing the pans
• 2 ⅔ cups All-purpose flour
• 1 ½ tsp. baking soda
• ¼ tsp. salt
• 2 tsp. cream of tartar
• 1 ½ cups granulated sugar
• ¼ cup granulated sugar
• 2 eggs
• 2 Tbs. ground cinnamon

INSTRUCTIONS

1. Preheat oven to 350, if you are baking now.
2. In a medium bowl, sift or whisk together flour, baking soda, salt, and cream of tartar.
3. Using a stand mixer with a paddle attachment, or in a bowl with a hand mixer, cream together the butter and 1½ cups of sugar. When that is done, beat in the eggs. Then on a low speed, carefully blend in the flour until just incorporated. We don’t want to over work the dough. NOW at this point, we can make rounded balls the size of heaping tablespoons, and freeze them. Then at a later time, take out the balls and put on greased cookie sheet or one lined with a silpat, and continue the recipe. Although, I let the frozen cookies sit for a few minutes to get a little sticky so the cinnamon and sugar stays on better.
4. In a small bowl, mix together the remaining ¼ cup sugar and the cinnamon. Roll cookies in sugar mixture and set on baking sheet about 3” apart. Bake for 15-16 minutes to keep them a little soft inside.

Cookies keep for about 3-4 days in an airtight container, but good luck with that, I never have them around for longer than a few hours.

Recipe

Everything-I-Like Drop Cookies

This cookie has evolved from a chocolate chip cookie to an everything-I-like cookie. In a few years it would be interesting to see what else I can cram in there. I have been mulling over dried cherries… Makes 2 dozen.

INGREDIENTS

• 2 sticks (1 cup) unsalted butter, room temperature.

• 1 cup dark brown sugar

• 1 cup granulated sugar

• 3 eggs

• 2 tsp. vanilla extract

• 1 cup old-fashioned rolled oats

• 2 cups all-purpose flour

• 1 tsp. baking soda

• 1 tsp. cinnamon

• ¼ tsp. salt

• 1 cup chopped pecans

• 2 cup semi-sweet chocolate chunks or chips

INSTRUCTIONS

1. Preheat oven to 350. Line with parchment, silpat liners or grease cookie sheets with butter.

2. In a medium bowl, stir together the oats, flour, pecans, baking soda, salt, and cinnamon.

3. In a large bowl with a hand mixer, or in the bowl of a stand mixer with a paddle attachment, cream together butter and sugars until light and fluffy. Add and beat in the eggs, one at a time. Add the vanilla. Scrape the sides and add the oat mixture to the butter, Stir until every thing is blended and wet. Then add and mix in the chocolate chips.

OK, HERES WHERE YOU CAN FREEZE YOUR DOUGH!

Scoop out ¼ cup balls, press them into ½ inch thick disks, lay on a sheet lined with parchment or waxed paper, AND FREEZE THEM. When cookie dough is frozen, you can store in a freezer-safe container or bag. When you are ready to bake them, pick up again at the next step!

4. Scoop out ¼ cup scoops of the dough. Press them into disks, leaving about 3 inches between cookies. Bake 13 minutes for soft, or 15-16 for crunchy.

5. Let cookies cool completely before storing them, but do feel free to eat them just as soon as they are cool enough to handle them…