Do y’all remember the pink glazed animal crackers we ate growing up? Do they still exist? Internet geniuses, work your magic please. Bonus points if you can find me a link to order them.
edit- not the frosted ones. The cookies that had the light pink glaze on them.
Edit número dos FOUND! thanks to our buddy Baxter- and a handful of others. Apparently Wegmans and Stauffers
Growing up, my Momma always baked on days when “weather” was expected. Threats of a hurricane, snow day, or even a rainy Wednesday deemed it appropriate for baked goods to make an appearance at the P house. It’s a memory from childhood (and beyond) that I hold dear and hope to one day recreate with my own family.
So today, as our weather forecasters are calling for upwards of 8 inches of snow, I plan to bake.
Classically Trained Chocolate Chip Cookies
[an updated twist on the same cookies we all know and love]
- 2 sticks room temperature, unsalted butter
- 1/2 cup brown sugar
- 1 cup granulated sugar
- 2 1/3 cup all-purpose flour
- 1 1/4 teaspoon baking soda
- 2 large eggs
- 2 dashes pure vanilla extract
- 1 cup semisweet chocolate chips
- 1 cup bittersweet chocolate chips
- 1 tablespoon fine sea salt
Preheat your oven to 350 degrees. Line 2 large cookie sheets with parchment paper.
Beat your butter in the bowl of a stand mixer until it is light and fluffy (~2 minutes). Add the brown and granulated sugars a little bit at a time, pouring them in on the side of the bowl. While you’re adding your sugars, stop the mixer occasionally and scrape the sides and bottom of the bowl to make sure that everything is fully mixed. Cream the butter and sugar mixture until it is light and fluffy (~8 minutes).
Whisk your flour, baking soda and sea salt in a bowl. Add your eggs 1 at a time, adding the second only after the first is fully incorporated. Once the second egg is fully blended, add your vanilla. Turn your mixer down to low speed and slowly add the flour mixture. Once the dry ingredients are fully incorporated into the wet ones, add in chocolate chips. Remember to keep your mixer at low speed until chips are fully incorporated.
Once properly mixed, use 2 tablespoons to size cookies and drop at least 1 inch apart on the baking sheet (or your will have a gooey cookie mess). Note: for a crispier cookie, roll the dough into a ball and then flatten out with your palms before placing on cookie sheet for baking. Because I’m quite a fan of any sweet/ salty combo, I added a tiny pinch of sea salt to the tops of each cookie. Bake cookies for 12-13 minutes or until just golden along the edges. Remove from oven and allow cookies to cool on a wire rack before transporting.
Bon appetite (and happy snow day to my NC friends)!
I have a couple of unspoken expectations during the Holiday season:
- A big, fat, fluffy tree filled with thousands of white Christmas lights. Even during the years when Blake & I couldn’t afford gifts for one another, the tree was a constant.
- Keebler’s Almond Crescent Cookies as a mainstay in our home from mid-November through New Years.
You’ll understand my disappointment when, this year, the damn cookies can’t be found anywhere. I’ve checked nearly every grocery store in what feels like a 50-mile radius (and then some) in addition to attempting to order the cookies online (Amazon is “sold out”). Come to find out, I don’t think Keebler manufactured the Almond Crescent Holiday nuggets of deliciousness this year.
Wait. Hold the phone. Can they seriously do that?! Keebler- you’ll be hearing from me about this!
So instead of bitch and moan, all the while still cookie-less, I took matters into my own
hands kitchen. How so you ask? I made my own damn crescents.
Almond Crescent Cookies
- 2 sticks (1 cup) of butter, room temperature
- 2/3 of a cup of sugar
- 1 teaspoon of almond extract (I used slightly more)
- 1 teaspoon pure vanilla extract
- 2 1/2 cups of organic flour (I used King Arthur)
- 1 cup finely ground almond
Preheat the oven to 350 and line 2 baking sheets with parchment paper. Using a stand mixer, cream the butter and sugar together until light and fluffy. Then add the extracts (be sure to turn the mixer off for this or you might end up with extract in your eye— speaking from experience).
In a food processor, pulse almonds until finely ground. You don’t want chunks of nuts in your cookies so be sure there is an even consistency throughout. You could also use almond flour in lieu of the ground almonds if you’d like.
In a separate bowl, combine the flour and almond. Then, working in small batches, slowly add to the butter/sugar batter and mix until incorporated.
Take generous tablespoons of the dough (note: it’s very crumbly) and roll into a ball in your hands. Then shape into a crescent shape [or in my case, a mound that closely resembles a manatee. really who cares what your crescent looks like b/c the cookies taste amazing] and place onto the parchment lined cookie sheet. Bake at 350 for 15-20 minutes or until cookies are lightly browned and golden.
Set aside to cool and then dust with confection sugar.
Enjoy by the handful and think to yourself “who really needs those stupid Keebler elves to begin with…”
I fully intend to make these with red and green sprinkles this weekend. And then I will call them a batch of Holly, Jolly Christmas-y Delight.
Cake Batter Chocolate Chip Cookies.
[via my girl, E @ tallgirltales & vneckandacardigan]
Blake and I met the most incredibly sweet lady on Monday morning. As she was carrying on with her friend [sister?], she looked over at us and said- “I KNOW you’re curious about the recipe. Do you want to hear about it?”
Well- first, I must admit that I wasn’t really sure what she was talking about but I quickly chimed in (lord forbid I miss out on something) with an enthusiastic “YES!”
Here’s the recipe she shared with us…
- 1 bag of butterscotch morsels
- 2 heaping spoons of [smooth] peanut butter
- 6 cups of corn flakes
Melt the butterscotch morsels over low heat in a large pot. Once melted, sir in the 2 spoons full of peanut butter. Remove from heat. Add the cereal.
Set 2 large sheets of parchment (or wax) paper to the side. Once the cereal is incorporated, scoop out spoonfuls of the “candy” onto the parchment paper. Or- if you’re my husband and like to do things on your own accord- you can make pancake like cookies of the treats. Let cool and then enjoy.
I’m 100% certain that we will have a cookie jar filled with this Breakfast Candy for roughly about the next year. Give or take. See- talking to strangers isn’t always such a bad thing!