First, I tried to make Chocolate Toffee Cookies from Smitten Kitchen.
I made myself a little sick.
So, I'm going to have to try these again. Hopefully when I plan ahead and actually have the correct ingredients.
Next, I tried to make Cheesecake Cookies from Buns in My Oven.
And I sent these cookies to James (who if you remember won some cookie love sent to him) and now I'm a little embarrassed, but I thought they still tasted OK. Maybe a little dry now that I realize that I left out half the butter.
For my third attempt, I went to one of my regular recipes. I never met a person who didn't like Molasses Cookies. I'm not joking. Everyone loves these things.
And they are basic and easy.
It's messy work, but soooooo worth it.
I like to roll all the dough out first so it's ready to go then I just plop the little balls onto my cookie sheet and it makes the baking process go really quickly.
Other tricks I use:
Parchment Paper. I'm obsessed. I don't bake without it. I know you can use a silicone mat, but if you've ever washed a silicone mat you will understand my love for parchment paper. Nothing sticks, I use it twice (on each side), I don't have to wash the pan, and when I'm done it goes into the trash (Can you recycle it? Anyone know?).
(This is an out of focus picture. I am well aware of the bad lighting in my kitchen thankyouverymuch.)
Except I didn't want plain cookies, so I kicked it up a notch.
With Vanilla Bean Buttercream.
I love, love, LOVE vanilla beans. If you're intimidated by them, don't be. They are forgiving, delicious, magical additions to ice cream, icing, and just about anything else.
Oatmeal Cream Pies from Sugarland, but these Molasses Cream Pies were BANGIN'. That's right I said bangin'.
3/4 cup Butter
1 cup Brown Sugar
1/4 cup Molasses
2 1/4 cup Flour
2 tsp Baking Soda
1 tsp Cinnamon
1 tsp Ginger
1/2 tsp Cloves
1/4 tsp Salt
Mix butter, brown sugar, egg and molasses. Blend in remaining ingredients. Cover and chill one hour. Heat oven to 350. Shape dough in rounded balls. Roll in granulated sugar. Bake 10-12 minutes.
Vanilla Bean Buttercream
(I doubled the recipe in the pictures, so this is for a single batch. And, yes, I measured.)
1/2 cup Butter
2 cups Powdered Sugar
1-2 Tblsp Milk
1 tsp Vanilla Extract
1 Vanilla Bean, scraped
Mix all ingredients together, add more milk as necessary to reach desired consistency.