Cookies Bigger Than Your Head

When someone needs to feel important, nothing says we love you like a cookie that is bigger that your head.   Now sometimes making these are troublesome because they don't cook all the way thru, or you leave them too long, or you think you can fit more than 1 on a pan and then all mold together . . . we speak from experience over here.   We have found the recipe that cures all of these problems and then some.  This is our go to.  This is better than flowers.  This will make anyone smile. Here it is.  We make these often.   We need to feel good too!

Chocolate Chip Cookies Bigger Than Your Head

• 1 cup butter, softened
• 3/4 cup white sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 1/4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups semi sweet chocolate chips

• Directions

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  1. In large bowl, beat butter, granulated sugar, brown sugar, and vanilla until light and fluffy. Add eggs, one at a time, beating well.
  2. Gradually add flour, salt, and baking soda, beating until well blended. Stir in chocolate chips and nuts.
  3. grease cookie sheet or use parchment paper.  Take baseball sized mound of dough and slightly flatten to about 1/3 inch thick on pan. Bake at 375 degrees F (190 degrees C) for 20-25 minutes. Cool cookie in pan on a cooling rack. 
  
  
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CHOCOLATE DIPPED SHORTBREAD COOKIES

Lee Chipman

YIELD

Makes about 3 dozen cookies

INGREDIENTS

• 2 sticks (1/2 pound) unsalted butter, at room temperature
• 2/3 cup sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 2 1/4 cups all-purpose flour
• 8 ounces high-quality semisweet chocolate, finely chopped

PREPARATION

1. Arrange racks in upper and lower thirds of oven and preheat to 325°F. Line 2 large cookie sheets with parchment paper.
2. In electric mixer, beat butter, sugar, vanilla, and salt at medium speed just until smooth. Add flour and mix at low speed until combined. Divide dough in half and shape into 2 disks.
3. On lightly floured work surface, roll out 1 piece dough to 1/4-inch-thick rectangle. Using fluted pastry wheel or large knife, cut into 2- by 1-inch rectangles. Transfer cookies to baking sheets, spacing 1 1/2 inches apart. Repeat with remaining dough.
4. Prick each cookie several times with tines of fork, then chill 10 minutes. Bake until edges are golden, about 15 minutes. Cool on pans 5 minutes, then transfer to racks and cool completely.
5. To decorate: Line baking sheet with clean parchment or wax paper. In medium heatproof bowl set over saucepan of simmering water, melt half chocolate. Add remaining chocolate, remove bowl from heat, and stir occasionally until smooth. Pour into small bowl.
6. Dip each cookie halfway into chocolate, let excess drip off, and place on baking sheet. Let stand until chocolate is set, about 1 hour. Store in airtight container at room temperature. (Do not refrigerate.)

Not Just Anyones Cornbread

Christine Vick was one of the Best people I have ever known.  Hands down. I could go on and on.  If you know me, then you know of my love for that lady.   You'll also know that anything she cooked, baked, or touched came out superb and was always on my list of "ummm, i'll be making that again" .     Enter her Cornbread.  When Heston and I first moved to Marlboro, Ma we were in the Marlboro ward.   The ward was having a trunk or treat, Christine and I had just become friends.  We were put in charge of the Trunk or treat - food - games - decorations - the works - what in the world?!?!   We mass produced this cornbread ( for 200)and it sealed the deal on our friendship.  Without further explanation here it is:

Christine's Cornbread
So Yummy - This tastes Like Cake

1 cup Stone ground corn meal
1 cup flour
1/3 cup sugar
2 1/2 tsp baking powder
1/4 tsp salt
1 cup buttermilk
6 Tablespoons butter, melted
1 egg, slightly beaten


mix it all up.  9x13  in a 350 oven