‘Tis the Season for Cookies: Cow Drop Cookies

This is the last week or our cookie roundup and I must say, I’ve had a lot of fun with this! This week I’m going with another chocolate/peanut butter combo, because you can’t go wrong with chocolate and peanut butter! These are the perfect last minute cookie, and I have it on good authority that Santa really loves these! I’ll let you use your imagination and figure out why they’re called what they are. 😉

Also be sure check out the other participants of ‘Tis the Season for Cookies to see their fabulous cookie recipes as well!:

Diana Cannone at To Di for Bakery.
Judy Chiappini at No Fear Entertaining.
Mandee Racer Pogue at The Kitchen Wife.
Marye Audet-White at Restless Chipotle.
Renee Joslyn at Flamingo Musings.
Sandy Smith at Eat Real.
And Sherri Jo at The Adventures of Kitchen Girl Jo.

This week’s theme was easy to make cookies and these are about as easy as you can get…just perfect for that last minute Christmas prep!

What You’ll Need:
1 stick of butter
2 cups of organic cane sugar
2 heaping tablespoons of cocoa
2/3 cup of half and half
1/2 cup of peanut butter
2 cups of oats
2 teaspoons of vanilla

Melt butter with both sugars, cocoa and half and half in a medium sized pot and bring to a quick boil over medium heat. Boil for five minutes.

Remove from heat and stir in peanut butter until the peanut butter is completely melted and smooth. Stir in vanilla and then add oats, stirring until completely incorporated.

Drop by the rounded tablespoonful onto a baking sheet that has been lined with parchment paper or a silicone baking sheet. Let set for an hour or two and serve. Store in an airtight container.

How simple and delicious is that?

Notes: You could use crunchy peanut butter if you liked. Sometimes I like to make these with brown sugar for part or all of the sugar. It gives them an extra oomph. Also I forgot one time to add the cocoa powder, and they were good that way too.

‘Tis the Season for Cookies: Gingerbread!

Gingerbread House

I’ve always loved making gingerbread houses. I’m not sure when I made my first gingerbread house, school perhaps? Or with my mom? But I remember making them, and loving the process. The first one I made was with graham crackers and a milk carton, if I recall. I even made gingerbread houses one Christmas for all my friends.

When Alexis was born I couldn’t wait until she was old enough to make them too, and once she was (we did our first gingerbread house when she was 3), we’ve made one every year since. We make a big production out of it…we make the cookies one day, along with hot chocolate, and then we assemble the houses the next. We make royal icing, get our candy together and construct away.

The secret to a good gingerbread house is a firm cookie, and these have a bit of a crunch to them. That also helps if you want to turn these cookies in to ornaments, because the firmness makes for a good ornament too. I’ll give you instructions on how to do that below as well.

Be sure and check out the other participants of ‘Tis the Season for Cookies to see their fabulous cookie recipes for this week as well!:

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Diana Cannone at To Di for Bakery.
Judy Chiappini at No Fear Entertaining.
Mandee Racer Pogue at The Kitchen Wife.
Marye Audet-White at Restless Chipotle.
Renee Joslyn at Flamingo Musings.
Sandy Smith at Eat Real.
And Sherri Jo at The Adventures of Kitchen Girl Jo.

The theme this week was formed and decorated!

Gingerbread House: The Pieces

What You’ll Need:
1 cup packed natural brown sugar
1/3 cup butter, softened
1 1/2 cups dark molasses
2/3 cup cold water
7 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground allspice
2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon salt

Preheat oven to 350 F.

In large bowl cream brown sugar, butter and molasses until smooth. Add water and mix well. Stir in remaining ingredients and stir until well incorporated.

Sprinkle some flour onto the surface you’re working on and roll dough out to between 1/4-1/8th of an inch thick:

Gingerbread House: Rolling the Dough

To make a gingerbread house cut out house shapes using a template, or gingerbread house cutters. To make ornaments, cut with the cookie cutters of your choice. If you are going to use the cookies for ornaments remember to make a hole for the string or ribbon to tie them onto your tree. You can do this by using a straw to make a hole at the top of each cookie.

Bake for 9-10 minutes and cool completely on the pan. Cooling overnight is best. You want them to get extremely firm, the firmer the better.

And if you’re like Alexis, then you’ll want a little bite of dough, or several bites of dough, or a lot of dough. It’s good dough. And it is eggless, if you’re worried about such things, which we aren’t, but there you go.

Gingerbread House: Dough!

And make sure you get plenty of flour all over yourself. On your face, on your apron, on the floor…I mean the bigger mess the better. Just ask Alexis! 😉

After the cookies have cooled and sat overnight you want to make some royal icing if you’re making gingerbread houses (see below) or you can paint them if you’ve decided to make gingerbread ornaments.

Gingerbread House: Royal Icing

What You’ll Need:
6 egg whites
1 teaspoon of cream of tartar
8 cups of powdered sugar

Add all the ingredients to a large glass bowl and stir until mixed.

Beat on medium speed for 5-6 minutes until icing is thick and has a pearly sheen to it.

Use immediately to make your gingerbread house, or to decorate cookies.

Now you get to assemble your gingerbread house!

Take a piece of cardboard and cover it with aluminum foil. This will be your “yard” for your house. Next add a layer of royal icing for the “snow” on the yard, and this also serves as glue for the bottom of your house walls:

Gingerbread House: Snowy Yard

Now you want to put up your walls:

Gingerbread House: Putting it Together

I like to use a canned good, or a bottle to balance the walls on until the “glue” dries. Add a line of royal icing to each wall and balance them against each other. Once the icing dries you will do the same process to add the roof to the house.

While the walls are drying you can also start adding some of the decorations around the sides of the house:

Gingerbread House: Decorating

The roof can be tricky, because gravity, well she’s a bitch. You’ll need to hold the roof on while the icing dries. Be generous with the icing on the edges of roof peek, so that it has plenty to hold on to. This is when you can watch a Christmas movie, or something, while you’re sitting there holding the roof. If you’re really talented you can figure out a way to brace the ceiling with cans or bottles, but you have to have the perfectly situated can or bottle size and it’s easier said than done. Your best bet is holding it on and amusing yourself for a bit some other way.

Decorate with icing, candy, sprinkles or other embellishments if you’re going to cookie route. Whatever you like works. Just let out your inner cookie creator!

If you’re making ornaments paint them with craft or acrylic paints and let dry completely. Once the paint is dry you can “seal” the ornaments by painting or spraying on a coat of polyurethane if you want them to last for many years. If you want to make “Pissy” Gingerbread boys and girls, like the one pictured below, use a fluted cutter to cut a “bite” out of the side of their heads or even their foot if you want, because after all wouldn’t you be a little pissy too if someone took a bite out of you? ;o)

Pissy Gingerbread Man

See? Doesn’t he look pissy? I absolutely love these ornaments! To make a girl gingerbread person, paint a little bow on the other side of the head away from the “bite”.

I’ve made gingerbread houses for almost 30 years now. Wow. That’s a long time! Alexis gets a little impatient and doesn’t wait for her “glue” to dry so she ends up with a disaster house, more often than not. Being the laid back kid she is, she just goes with it. Last year she said her collapsed house was hit by a tornado. This year she explained it was caused by a tsunami. But hey, she kept decorating it anyway!

Gingerbread House: Decorating Her Disaster

I mean how disastrous does this look?

Gingerbread House: Catastrophee

Candy cane loss, Christmas tree chopped in half, Santa hanging out next to the rubble. The kid makes it fun, even if it’s not what you expect in a gingerbread house!

But what she really enjoys about the collapsed houses, other than having fun in general, is eating the parts!

Gingerbread House: If it Collapses, Eat it!

What’s not to like about a little nibble of gingerbread? Oh and royal icing. AND candy! 😉

This was the first year my house collapsed too. I’ve made so many houses over the years, but this one just gave up. I think it had to do with the humidity in the air, as a friend of mine suggested. We had a very rainy day on Saturday, like ark worthy rain, and when I decorated the roof the weight of the icing and candy, just took out the house.

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I’d like to tell you I was as cool about my house collapsing as my 11 year old, but sadly not so much. As I’ve said I’ve never had one collapse I wasn’t impressed, so it took the wind out of my sails a bit, and it felt like a big defeat. But then again I nibbled on mine too, so that made it all better…well sort of! 😉

Gingerbread disasters aside, a few years ago I made a Fangtasia gingerbread house:

Fangtasia Gingerbread House

I was a big fan of the Sookie Stackhouse books, and even though they didn’t end up the way I would have liked, this is still one of my favorite gingerbread houses I’ve ever made. I put a bite out of Bill’s head, like the pissy gingerbread men, as if Eric had gotten tired of his nonsense and finally taken a bite out of him to put him in his place. I made Sookie look Christmasy, and I did a cross between book Eric and SkarsgÃ¥rd Eric, by the pink spandex from the book, and the black muscle shirt from the show.

The point being, gingerbread can be anything you want it to be. Just have fun with it. After all, isn’t that what the holidays are about?

‘Tis the Season for Cookies: Pecan Pie Cookie Bars

Pecan Pie Cookie Bars

I’ve been meaning to get back to the blogging thing for a while, and I’ve got plans for a redesign and change around for the the New Year, but when some online friends in a blogging group I’m in on Facebook started to talk about having a cookie post round up in December, I could resist and I signed up for ‘Tis the Season for Cookies right away!

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Week one’s theme is fruit and/or nuts and I knew these Pecan Pie Cookie Bars were just the thing! This is one of my all time favorite recipes that I got from a friend years ago. They’re just perfect for sharing during the holidays and make the perfect addition to a cookie tray or gift for someone on your list. They take the comfort of pecan pie and turn them in to an easily transported cookie bar that is a whole lot easier to take, not to mention a less messy alternative to share, than your traditional pecan pie.

Be sure and check out the Pinterest board for the group for more great cookie recipes from the other participants. We’ll be posting recipes each Monday for the next few weeks.

Also check out the other participants of ‘Tis the Season for Cookies to see their fabulous cookie recipes as well!:

Diana Cannone at To Di for Bakery.
Judy Chiappini at No Fear Entertaining.
Mandee Racer Pogue at The Kitchen Wife.
Marye Audet-White at Restless Chipotle.
Renee Joslyn at Flamingo Musings.
Sandy Smith at Eat Real.
And Sherri Jo at The Adventures of Kitchen Girl Jo.

Happy Holidays!

Pecan Pie Cookie Bars

What You’ll Need for the Shortbread Layer:
1 1/2 cups of unbleached, all purpose flour
1/2 cup of organic cane sugar
1 teaspoon of sea salt
2 sticks of butter, melted

Preheat oven to 350 F.

Spray a 13 X 9 inch baking dish with non-stick spray. Set aside.

In a bowl stir together flour, sugar and salt until combined. Next add butter and stir until dough forms.

Mash flour mixture in to the prepared dish, spreading it out to cover the entire bottom of the pan.

Bake for 12-15 minutes, until golden brown.

While the crust is baking, make the pecan filling. (See Below).

Pecan Pie Cookie Bars

What You’ll Need for the Pecan Filling Layer:
4 tablespoons of butter, melted
1 cup of organic cane sugar
1 cup of light corn syrup
3 large eggs
2 teaspoons of vanilla extract
2 cups of pecans, chopped

In a large glass bowl melt butter in the microwave.

Once butter is melted add sugar, corn syrup, eggs and vanilla extract and stir until well mixed.

Next add the chopped nuts. (An easy way to “chop” the nuts? Put them in a ziplock bag and beat the snot out of them with a rolling pin. Not only do you get “chopped” nuts, you have the added benefit of getting out some of your frustrations at the same time. What’s not to like about that?) Stir nuts until thoroughly incorporated with the sugar/corn syrup mix.

Pour filling on to the baked shortbread crust and spread out to the edges. Return to the oven and bake for another 20-25 minutes, until golden brown.

Let cool completely before cutting in to squares.

Notes: You can stir a package of chocolate chips into the filling if you like. You also do a mix of nuts instead of all pecans, or how about adding in some seeds of some sort like pumpkin of sunflower, for part of the nuts.

Graham Coconut Chocolate Chip Cookies

Graham Coconut Chocolate Chip Cookies

How is it possible it’s December already? This year has just flown by! This time of year I start thinking about baking Christmas goodies. Lex and I took an unexpected trip to Tennessee on November 27th due to my father having a transient ischemic attack, which leaves the victim with stroke like symptoms for a period of time. He said we didn’t have to come, but I told him as his daughter it was my prerogative to come anyway. We ended up staying until Wednesday morning of this week and then headed back to Maryland. All of that to say I haven’t had much time for baking.

Jamison is teaching a class at work this week so yesterday I decided to whip up some cookies and send them in with him. Alexis loved these. I didn’t tell her until AFTER she had eaten one that they had coconut in them. Guess she doesn’t hate coconut as much as she thought! ;oP

These cookies are extremely easy to make, and they are also eggless. If you have a coconut lover on your Christmas list this year then these are the cookies for you!

What You’ll Need:
1 sleeve of graham crackers, crushed
1 1/3 cups coconut
1/2 cup unbleached all purpose flour
2 teaspoons baking powder
1 teaspoon of sea salt
1 – 14 ounce can sweetened condensed milk
1/2 cup butter, softened
1 package semi-sweet chocolate chips

In a large bowl stir together graham cracker crumbs, coconut, flour, baking powder and sea salt until complete incorporated. Add sweetened condensed milk and butter and mix until “dough” forms. Stir in chocolate chips.

Place cookie dough in the fridge for at least 2 hours.

Preheat oven to 375 F.

Using a tablespoon measuring spoon, scoop out balls of dough and place on a baking sheet that has been lined with a silicone baking mat or parchment paper. Bake 8 to 10 minutes until cookies are slightly brown.

Remove bake cookies from oven and let cool on cookie sheets before placing in to air tight container for storage.

Makes roughly 36 cookies.

Notes: You can add in nuts if you like. You could also use other types of chocolate chips or a mix of several different kinds.

Salted Chocolate Meringues

Salted Chocolate Meringues

I love meringues. They are so light and airy and relatively speaking a fabulous little dessert or treat you can’t go wrong with.

A few weeks ago I needed egg yolks for something (right now I can’t remember what) so I decided to take the egg whites left over and make some Salted Chocolate Meringues instead of freezing them for later. I really loved the result!

The fun thing about things like this is you can switch them up a bit. You could add a bit more, or a bit less cocoa, as well as salt, and end up with something different each time.

Meringues get a bad wrap as being hard to make, but they aren’t. You simple beat your egg whites and ingredients until you have relatively hard peaks, pipe or spoon the mixture out on to a lined baking sheet and bake for several hours until the meringues are “dried” out. It’s simple, you just prepare and walk away, checking them here and there. I love easy treats!

What You’ll Need:
4 egg whites
2/3 cup of organic cane sugar
1/4 cup of cocoa, sifted (Note: One of the few time I actually sift anything.)
1/4 to 1/2 teaspoons of fluer de sel or other sea salt (Note: More if you like things really salty, less if you don’t.)
1/4 teaspoon of cream of tartar (Optional)

Preheat oven to 225 F.

In a large mixing bowl mix together all ingredients until incorporated. Beat mixture on medium to high until slightly stiff peaks form:

Salted Chocolate Meringues: Beaten

You don’t want to have this too soft or too hard. You want it where when you pull your beater(s) up you end up with a nice firm peak, but it’s ok if the tips droop a bit as well.

Now it’s time to get the “meringues” on a baking sheet!

I like to put the meringue in to a large pastry bag with a flower tip and squeeze them out into a flower like design:

Salted Chocolate Meringues: Ready to Bake

You can also place teaspoon or tablespoon sized dollops on to the baking sheet if you don’t want to mess with a pastry bag. Or how about using a round tip and piping out little meringue “bowls” and bake them to fill with fruit for an easy little dessert.

Bake in a preheated oven for 2-3 hours or until meringues have “dried” out and are not sticky to the touch:

Salted Chocolate Meringues: Baked

Let cool and then serve or store in an airtight container.

Notes: No notes for this one.

Lemon Sugar Cookies

Lemon Sugar Cookies

First up, before we start talking about cookies I wanted to let you know that the fabulous Melissa, who has guest blogged for me before, has started her own blog and I’m so excited for her! So be sure and stop by and say hello!

Now let’s talk some cookies!

This year for Christmas I put together gift baskets for the adults in the family. Basically I baked a lot of stuff, threw in some candy, gave them each a gift card to a favorite restaurant and topped it with a bow. (Well not literally a bow, but you know what I mean.) We really don’t need anything, so why not give them something they can enjoy and not have to keep up with! I baked pecan pie bars, gingerbread cookies, Hello Dollies and lemon sugar cookies. I then added in some coffee, candy and the gift card and it made a nice little bundle.

When I was living in Knoxville back in the day I always loved the lemon cookies from Ham and Goodys. Sadly it has been years since I’ve had one, and in fact the last time I was in Tennessee I stopped in only to find out that they were sold out that day! I remember them being lemony and just perfect and for years I’ve thought I’d try to make something similar. It took me a while, but at Christmas I finally got around to just that!

In all honesty I have no idea if these cookies are even similar to the ones I remember so fondly from Ham and Goodys. It’s literally been over a decade since I’ve had one of those cookies (How is that possible?), but I can tell you that they are some really fabulous lemon cookies! I’ll definitely be making them again.

What You’ll Need:
2 sticks of butter, softened
2 eggs
1 cup of organic cane sugar
1 teaspoon of sea salt
The juice of one lemon
The zest of one lemon
3 cups of unbleached all purpose flour

Cream together butter, eggs, sugar and sea salt until creamy. Add lemon juice and zest and mix until incorporated. Slowly add flour and mix until dough forms.

Shape dough into a ball and place in the fridge for at least 4 hours.

Preheat oven to 350 F.

Place dough on a floured surface:

Lemon Sugar Cookies: Chilled Dough

Cut dough into quarters:

Lemon Sugar Cookies: Dough Cut Into Quarters

Roll each quarter out flat:

Lemon Sugar Cookies: Dough Ready to Cut

Cut into desired shapes and bake for 8-10 minutes, or until slightly golden.

Cool and store in an airtight container.

Oh and I have it on good authority that Santa LOVES these cookies! ;oP

Lemon Sugar Cookies: Ready for Santa

Notes: The Ham and Goodys cookies are glazed. I had intended to glaze these with a lemon topping as well and then sprinkle them with a little silvery sanding sugar, but I ran out of time. Next time I think I’ll combine a cup of powdered sugar and enough lemon juice to make a nice icing and see how that turns out. Also you could do this with limes or key limes in place of the lemon for a lime cookie.

Holiday Cookies

Holiday Cookies

When I was growing up these cookies were often made around the holiday season. My dad loves them. In all honesty I don’t care for them, but I usually make them for him as part of his Christmas gift and this year was no different. We always called them holiday cookies, but they sort of remind me of what fruit cake might be in cookie form. Not my cup of tea, but I thought I’d share them with you none the less. Enjoy!

What You’ll Need:
2 sticks of butter, softened
1 cup of natural brown sugar
1 cup of organic cane sugar
1 teaspoon of sea salt
1 teaspoon of baking soda
2 eggs
1/2 cup of buttermilk
3 1/2 cups of unbleached all purpose flour
1 1/2 cups of chopped nuts (Note: I like walnuts, but pecans work well too.)
1 cup of red candied cherries, cut in half
1 cup of green candied cherries, cut in half
1 cup of candied fruit, chopped
1 cup of dried dates, chopped

In a large bowl cream together butter, sugars, salt, soda and eggs until smooth. Add buttermilk and stir to mix. Add flour and mix until just incorporated. Stir in fruit and mix until fruit is throughout the dough. Chill dough for at least 4 hours, overnight is better.

Holiday Cookies: Dough

Preheat oven to 350 F.

Scoop chilled dough out by rounded tablespoon on to a baking pan that has been lined with a silicone baking sheet or parchment paper:

Holiday Cookies: Scooped

Bake for 12-15 minutes or until cookies are golden brown:

Holiday Cookies: Baked

Cool and store in an airtight container.

Makes 5-6 dozen cookies.

Notes: The original recipe called for only candied cherries and dates, but I like to mix it up a bit.

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

I’ve always wanted to try and make pumpkin chocolate chip cookies, but I never have. I had some pumpkin left over from Thanksgiving and thought I’d give the idea a whirl and boy am I glad that I did! These cookies are soft, chocolatey, with just the right punch of pumpkin and cinnamon. I think I’ve found a new favorite when it comes to cookies!

What You’ll Need:
1 cup of butter, softened
3/4 cup of mashed pumpkin
2 eggs
1 cup of natural brown sugar
1 cup of organic cane sugar
1 teaspoon of vanilla
1 teaspoon of sea salt
1 teaspoon of baking soda
1 teaspoon of cinnamon
2 1/2 cups of unbleached all purpose flour
1 – 12 ounce package of semi-sweet chocolate chips (Note: Dark chocolate chips would be good, or milk chocolate either one. Go with what you prefer.)

Cream together butter, pumpkin and eggs until smooth. Add both sugars and mix until blended. Add vanilla, sea salt, baking soda and cinnamon and mix until incorporated. Slowly add flour and mix until dough forms. Stir or mix in chocolate chips and put dough into an air tight container and refrigerate for at least 4 hours.

Once dough is chilled preheat oven to 375 F.

Scoop dough by the rounded tablespoonfuls onto baking pans lined with a silicone baking sheet or parchment paper. Bake for 8-10 minutes or until cookies are done through.

Cool on a wire rack and store in an airtight container. Dough will last in the fridge for about a week.

Notes: You could add 1 cup of nuts and/or raisins into the mix if you liked.

Gluten Free Chocolate Peanut Butter Cookies

Gluten Free Chocolate Peanut Butter Cookies

A few days ago I stumbled across this recipe and knew that I wanted to make something similar for Jamison. I also knew he probably wouldn’t be completely thrilled and in fact he said they were “too chocolatey”. Too chocolatey? As a friend of mine and I discussed on FaceBook there is no such thing!

I decided to add some peanut butter powder to the cookies to try and cut a little of the chocolate taste. I think perhaps the addition of some peanut butter chips would be good too! Or how about some buttercream in the middle? Or a marshmallow cream mixture? Or how about a peanut butter center? Or leave out the peanut butter powder and put some of Rachel’s Blueberry Vanilla Frosting in the middle? However you make them though these are divine!

Now let’s get to the recipe because today is Miss G’s 6th birthday and I have some pancakes to fix for the birthday girl! ;oP

What You’ll Need:
2 1/4 cups of powdered sugar
1/2 cup of peanut butter powder
1 teaspoon of sea salt
1 cup cocoa powder
4 egg whites
2 teaspoons vanilla extract

Preheat oven to 350 F.

Add dry ingredients to a glass bowl:

Gluten Free Chocolate Peanut Butter Cookies: Dry Ingredients

Add wet ingredients and stir until “dough” is shiny:

Gluten Free Chocolate Peanut Butter Cookies: "Dough"

Using a measuring spoon spoon by the tablespoon onto a baking sheet that has been lined with parchment paper or a silicone baking sheet AND sprayed with non-stick spray and then place in the oven:

Gluten Free Chocolate Peanut Butter Cookies: Baking

When you scoop it out the batter will be slightly ball like, but it will begin to spread almost immediately and will continue to do so as the cookies bake.

Bake for 8 minutes and remove the pan from the oven:

Gluten Free Chocolate Peanut Butter Cookies: Baked

Let cool completely on the pan and then store in an airtight container.

Gluten Free Chocolate Peanut Butter Cookies: The Inside

Makes 16-18 cookies.

Notes: You could add in chocolate chips if you liked.

White Chocolate Drizzle Cookies

White Chocolate Drizzle Cookies

Alexis had been bugging me to make some cookies for a while and I finally gave in. She wanted a white chocolate chip cookie and I decided to take it to another level by drizzling it with some chocolate. These were really good, and Alexis really liked them too. Jamison taught a class at work last week so I sent them in to work with him so I wouldn’t eat too many! ;oP

This recipe takes a basic white chocolate chip cookie and makes it pop! The blend of the two chocolates together give it a fabulous overall flavor, while the traditional cookie base is comforting at the same time. These are just perfect to make for yourself or to share!

White Chocolate Drizzle Cookies: Cookies

What You’ll Need For The Cookies:
2 sticks of butter, softened
1 cup of organic cane sugar
1 cup of natural brown sugar
2 eggs
1 teaspoon of baking soda
1 teaspoon of sea salt
3 cups of unbleached all purpose flour
1 – 11 ounce bag of white chocolate chips

In a large bowl cream together butter, sugars and eggs until smooth. Add baking soda and salt and stir until mixed. Slowly add flour a little at a time and stir until dough forms. Stir in white chocolate chips and refrigerate dough for at least 4 hours.

Preheat oven to 350 F.

Scoop dough out with a tablespoon measuring spoon and place roughly 2 inches apart on a baking sheet that has been lined with a silicone baking sheet or parchment paper. Bake for 8-10 minutes until slightly golden. Remove from oven and let cool completely before drizzling with chocolate. (See below.)

Makes 4-5 dozen cookies depending on how big your scoops are.

Notes: I think it would be delicious to add some citrus to the cookie dough. Either lemon or key lime would be fabulous, or even orange!

White Chocolate Drizzle Cookies: Chocolate Drizzle

What You’ll Need For The Drizzle:
1 -12 ounce package of semi-sweet chocolate chips
1/3 cup of half and half
2 tablespoons of butter

White Chocolate Drizzle Cookies: Ready to Make Drizzle

In the microwave at half power melt chocolate with half and half and butter at 10 second intervals, stirring between each, until chocolate is smooth.

White Chocolate Drizzle Cookies: Drizzled

Drizzle the melted chocolate over the cooled cookies and let it harden and then serve.

Notes: You could use milk chocolate or unsweetened chocolate if you prefer, but if you go the unsweetened route you’ll have to sweeten it yourself.