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I was going to post the recipe for my “lighter” version of Spaghetti con Sugo di Tonno, but to tell the truth, I messed it up. I will have to do that another time, when I get it right. So I’m going to post a decidedly NOT light recipe. This is another thing that I put in my gift packages for people at Christmas. My 10 year-old son made them to give as gifts, too! And let’s face it, minty chocolatey goodness isn’t just for Christmas! Mock Thin Mints
Mock Thin Mints cooling Here’s another recipe that I put in the food gifts for Christmas. I also brought some of this shortbread to our homeschool group’s Christmas party. It is so tasty and rich that everyone thought I’d put a lot of work into the shortbread, but… well, you’ll see. Brown Sugar Shortbread
Brown Sugar Shortbread 1 cup unsalted butter, softened (only use real butter) Heat the oven to 300° and get out a baking sheet. Cream I gave a lot of baked goods for Christmas presents this year. One of the favorites were these snickerdoodles. Snickerdoodles are my favorite cookie – in my opinion, the best chocolate chip cookie can’t hold a candle to them. But I like cinnamon quite a bit more than chocolate, so t hat would explain that. Snickerdoodles
Yummy Snickerdoodle Cookies 1/2 cup butter 2 tbsp. sugar Preheat oven to 375° and
Chocolate chip butterscotch cookies When I bake cookies, I tend to lose interest after the first cookie sheet-ful is baked. After all, we’ve got our hot-from-the-oven cookie fix, but I don’t want all the rest of the dough to go to waste. I also don’t mind having ready to bake cookies available. Some folks just refrigerate the dough, but I find cold dough difficult to scoop. Other people scoop it out into cookie size dollops and freeze those – that way, when they want freshly baked cookies, they can [Continue reading Homemade Slice and Bake Cookies]  |
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February 2nd, 2010 | 
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