|Kaffe Bona 91st & Yale|
Anyway, on to the reason for this post: cookies! Meg and I only got drinks that day, but I did try a sample of something delicious. Kaffe Bona often has samples of their different cookies and sweets to try, and that day they had samples of Otis Spunkmeyer's Red White and Blue Cookie. It was delightfully surprising! It's not quite the same as a regular cookie dough with sugar and brown sugar, which has a depth and richness to it. This light sugar cookie with white chocolate chips, cranberries and blueberries, has a bright and fruity flavor. And the white chocolate just brings it all together with a smooth creamy touch. Check it out.
I had my next recipe challenge! So here we go! It had been a while since I'd made sugar cookies, so I needed a recipe. Who better to look to than Betty?
|Start with Betty Crocker's Melt-in-Your-Mouth Sugar Cookies.|
|Add Aidan, Alec and Hippo in the peanut gallery.|
|Mix, mix, mix.|
|Add dried fruit and white chocolate. I used a cherry and blueberry|
blend because I had it on hand, though the recipe calls for
cranberries. I thought it sounded good!
|Before and after baking.|
Here's the recipe I used, let me know if you can make it better!
Missy's Version of Otis Spunkmeyer's Red White and Blue Cookies
Preheat Oven to 300
1/2c butter, softened
1t baking soda
1t cream of tartar
3 egg yolks
1 1/4c all purpose flour
1c white chocolate chips
1c cherry berry blend (Peterson Farms, got it at Sam's)
Mix butter, shortening and sugar until incorporated. Add soda, cream of tartar, salt and mix well. Separate three eggs, and beat into mixture. Add vanilla, then flour. Fold in chips and dried fruit by hand. Drop by teaspoon (no bigger or they mush into each other) onto cookie sheets lined with parchment paper. Bake for about fifteen minutes per batch, remove and let sit on cookie sheet to firm up for one minute before transferring to cooling rack.
Pour some milk and enjoy!