It’s 6:30 and I already have cookies baking. I’ve only been up since 5:40 this morning. Thanks, dogs!!
It’s ok that I’m up a whole 20 minutes earlier than any other day. I’m all giddy this morning because this afternoon at 1PM I get to pick up my BFF from the Toledo airport after 5 years of not one hug from her. I’m super excited!!
We’ve been hanging out for 30 years and she knows my whole heart plus all the dirt!! She lives in Key Largo now, and I should be making more effort to see her. When your best friend lives in paradise, you get a free pass to run off to paradise, right??
Well, fact is, I am a dedicated dog mom. I seriously haven’t been on vacation since January of 2011. The month before I got Dexter. He’s on the left. Then we added the second baby, Thorin to our fur family, and while I have a bad case of the travel bug, we haven’t really thought through how to manage our dogs situation should we venture off for a week.
Maybe mommy has a case of separation anxiety…
Anyway, I am doing pretty much the same recipe as yesterday with a few key ingredients swapped. If you read the blog yesterday, I don’t even need to tell you anything except halve the recipe, swap chocolate chips for white chips, cranberries for blueberries, macadamia nuts for slivered almonds and use lemon extract rather than vanilla. The result? A chewy, crispy, sweet, sour, buttery, lemony little hunk of yummy love. Sound familiar?? You have been reading!!
These aren’t Christmas cookies by any means, but as I searched the web for some variation of this recipe, I found it to be pretty original and therefore I must corner the market. Besides, my Floridian friend will appreciate them when she departs the plane into this low 30’s weather. They will be like a little kiss of sunshine. We need it too. It’s not snowing, so everything looks all dry and dead outdoors. It’s pretty gross for December. I would definitely welcome some white stuff from the sky after my road trip.
I have another batch of Maple Mittens to bake after these, so lemme get this recipe down and get on to the next. I have to look pretty today, and that takes some time as well.
I only did a half batch because I wasn’t sure how these would turn out. Regrets. The man has already asked if we have to share these ones!! Double this for 8 dozen.
What You Need:
1 c softened butter
1 c sugar
1 c brown sugar
1 1/2 tsp lemon extract
1/2 tsp vanilla extract
3 c flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 c white baking chips
3/4 c dried blueberries
1/2 c slivered almonds
What You Do:
Preheat oven to 350.
Line baking sheets with parchment.
Cream the butter, sugars, eggs and vanilla in bowl of stand mixer about 2 minutes on medium speed. You don’t want to over whip these.
In a large bowl sift all dry ingredients and whisk together well.
On low speed, begin gradually adding the flour mixture. Increase to medium speed again if necessary.
I use a 1 oz cookie scoop and place cookies 2 inches apart.
Bake these no more than 8 minutes if you want them soft.
I leave them in the cookie sheet a few minutes to finish baking out of the oven.
Cool on a wire rack and keep it moving.
You know the drill by now.
Keep these in an airtight container if they last long enough to store.
I’ll see you all tomorrow to discuss how to execute those little Cranberry Orange Buttery Thumbprints. It’ll be like my third batch of them. I think I finally got the recipe perfected.
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