Two folks have been good to me and have a care package comin’ their way, brimming with cookies.
They live where temps hover around 115 (46 C) for months so I wanted a cookie light, slightly sweet ‘n’ spicy, something that would pair nicely with an icy glass of lemonade.
I also wanted a cookie that travels well because while it’s the thought that counts, nuthin’ like a pile of crumbs to ruin a loving gift. Drop cookies are a good way to go.
I like to try new recipes so scoured the Net, studied reviews, followed my discerning eyes and palate and settled on these.
Must say I’ve no complaints! Both the Raisin-Pecan Cookies and Cinnamon Drops are super easy to make. Both have a light, pleasing flavor. Both hit the sweet spot.
So I share a pic and the recipes that passed my inspection. Raisin-Pecan in the front, Cinnamon Drops in the back.
Moose happened to be there chillin’ so I figured what the hay, make it a twofer, being it's a buck per pic to transmit from cell phone to computer.
1 cup all purpose flour
3/4 teaspoon salt
1/4 teaspoon baking soda
3/4 cup (packed) golden brown sugar
1/2 cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
3/4 cup raisins
3/4 cup pecans, coarsely chopped
1. Preheat oven to 350 degrees. Grease baking sheets.
2. Mix first 3 ingredients.
3. Whisk sugar and butter in large bowl, 1 minute.
4. Whisk in egg and vanilla.
5. Stir in dry ingredients, then raisins and nuts.
6. Drop dough by rounded teaspoonfuls onto sheets.
7. Bake about 12 minutes. Makes 3 dozen.
1 cup butter, softened
1-1/2 cups white sugar
1 egg
2-1/4 cups all-purpose flour
1-1/8 teaspoons baking soda
1 tablespoon ground cinnamon* (I doubled it to 2)
1 teaspoon salt
1 teaspoon vanilla
1. Preheat oven to 350 degrees.
2. Cream together butter and sugar.
3. Mix in egg and vanilla, blending well.
4. Mix flour, baking soda and cinnamon. *I doubled it for a pleasing but not overwhelming spice; if a mere whisper is preferred, go with the original.
5. Add dry ingredients to creamed mixture.
6. Drop by teaspoonfuls onto ungreased cookie sheet.
7. Bake for 10 to 12 minutes. Makes 4 dozen.
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