Snickerdoodles

       I've never had a Snickerdoodle before. I didn't know I wanted one. Now I know. I do want them, they are chewy cinnamon sugar goodness. How is this the first time I've discovered these? There's no going back now though, these cookies are officially in my rotation and I will be making them again son. They're simple enough to make and with the exception of the chilling time, don't take very long at all. 

Snickerdoodles
Makes 14


1/2 butter, softened
1/2 c granulated sugar
1/3 c brown sugar, packed
1 egg
1 tsp vanilla
1 1/2 c all purpose flour

1/2 tsp baking soda

1/4 tsp cream of tartar

1/4 c granulated sugar

1 tsp cinnamon

In a large mixing bowl cream butter and sugars until light and fluffy.
Add egg and vanilla and continue to mix until well combined.
Beat in the flour, baking soda and cream of tartar.
Roll the dough into 2 inch balls and roll each ball in the cinnamon sugar mixture. Flatten each ball slightly and place on a plate, covering and refrigerating for at least one hour (or freeze for 30 minutes).
Remove dough from freezer and place on a lightly greased cookie sheet. 
Bake for about 10 minutes or until golden brown around the edges.
Remove from oven and let cool on cookie sheet or transfer to a wire rack after a few minutes. 

Happy munching!
-Holly

Toffee Sandies

          
      When I left for London last time I left my Dad with nine bags of cookies in the freezer to keep him going until I got back. I was trying to ease the withdrawal pains of not having me around. He loved these whole wheat Toffee Sandies so much that the label from one of the bags has been stuck to the backsplash in our kitchen since he finished the bag as a subtle reminder that he really likes them and would be really happy if I made them again. 

Not so subtle hint

   

    As I'm off to London again shortly for twice as long    I'm  restocking him to keep him going until Christmas.  Obviously I knew the first kind of cookie I was going to  have to make would be these ones and I understand  why; they are delicious. 

   Usually I'm a chewy cookie kind of girl. In my world the cookie doesn't crumble unless it was overbaked but these guys are the exception to my rule. They are the ultimate crumbly cookie but in a soft, silky way. Like eating a white sand beach if it were delicious and tasted like almonds. Hence the name "Sandies". 

They're also incredibly easy to make. 

Toffee Sandies

Makes 2 dozen

1/2 c butter, softened

1/2 c icing sugar

1/2 c granulated sugar

1/2 c canola oil

1 egg

1/2 tsp almond extract

1-3/4 c all purpose flour

1/2 c whole wheat flour

1/2 tsp baking soda

1/2 tsp cream of tartar

1/2 tsp salt

1/2 c chopped toasted almonds

1/2 package toffee bits (aka Skor bits in Canada)

Preheat your oven to 350ºF (180ºC)

In a large bowl cream butter and both sugars until light and fluffy (or you know, just well mixed)

Add canola oil, egg and almond extract and mix until combined. 

In a separate bowl combine flours, baking soda, cream of tartar and salt. 

Gradually add the dry ingredients to the sugar and butter mixture and mix well. 

Stir in almonds and toffee pieces. 

Fill a small dish with a few tablespoons of granulated sugar.

Make 1 inch balls and roll in the sugar. 

Place on an ungreased cookie sheet and press down with a fork to flatten.

 Bake for about 15 minutes until the edges are lightly browned. 

Remove and allow to cool before stuffing your face. 

Happy eating!

  -Holly

Recipe adapted from Taste of Home

Double Chocolate Cookies From Heaven

Just found the most fudgey, moist, chocolatey delicious cookie I've ever tasted. It's almost like a gooey brownie and a chocolate chip cookie gave birth to the most perfect child since Harper Beckham. (Those pictures from Fashion Week? Could she be any cuter?) One of these bad boys will satisfy even the most aggressive of chocolate cravings and since they're so moist, they don't go stale quickly. I was hesitant to make them considering I already have what I thought was a great double chocolate cookie recipe, thank goodness I reconsidered. This is the only double chocolate cookie recipe I will be using for the forseeable future! 

Shall I just go ahead and call these Harper Beckham Double Chocolate Cookies?

1c. Semi-sweet chocolate chips

2tbsp unsalted butter or margarine

1c and 3tbsp all purpose flour

3tbsp unsweetened cocoa powder

1tsp baking powder

1/2tsp salt

1/2c sugar

1/4c and 2tbsp packed brown sugar

2 eggs (at room temp)

2tbsp milk

1 1/2 tsp vanilla

1c milk chocolate chips

-Preheat oven to 300F (150C). Line two baking trays with parchment paper and lightly grease.

-Over low heat, gently melt the semi-sweet chocolate chips and butter until smooth. 

-In a medium sized bowl combine flour, cocoa, baking powder and salt. Set aside.

-In a separate bowl beat the eggs and mix in both the sugars, the milk and vanilla, 

-Add the wet ingredients to the dry (or vice versa) and stir just until combined. Fold in the chocolate/butter and then the milk chocolate chips stirring until the mixture is just blended.

-Scoop in generous tablespoons of batter onto your prepared baking trays and bake for 18-20 minutes until firm but soft. Let sit on baking tray for five minutes to set before transfering to a cooling rack. Eat warm, cold, lukewarm and often!

This is the first cookie I've ever been able to eat half and feel satisfied enough to walk away, they're that indulgent. Or maybe I'm just growing up. More likely they're just a really, really good cookie. 

-Holly