These Lacy Oatmeal Orange Cookies Sandwiched with Chocolate Were Calling Her Name!

Rugelach you shall make; photobooth pictures you shall take!

Seattle's Archie McPhee's, a store renowned for its weird, wacky, and kitsch inventory, also happens to house a photobooth. A combination of hometown pride, love of black and white photostrips, and membership with The Cookie Club, sent this Seattlelite a-scrambling to this Ballard-based store to document the extremely dreamy Apricot Almond Rugelach.

Eating Peanut Butter Cookies Is Not a Stupid Human Trick

Peanut Butter Beauty Pills

A fair Floridian takes her daily dosage of yummy peanut butter cookies while her background alludes to her Tropicana turf.

Ingredients:

1 cup cold unsalted butter, diced
1 cup granulated sugar
1 cup firmly packed brown sugar
2 eggs
1 tsp. pure vanilla extract
1 cup good-quality peanut butter (I used crunchy for added texture)
3 cups flour
2 tsp. baking soda
1/2 tsp. salt

Directions:

1. Preheat oven to 350F. Grease a pan well and set aside.

2. Place the butter and both sugars in the bowl of a mixer and beat on high speed, scraping down the sides of the bowl often, until light and fluffy, about 3 minutes. With the mixer on low speed, add the peanut butter and mix well. Add the flour, baking soda, and salt, and mix on low speed until all of the ingredients are incorporated. Increase the speed to medium and mix just until the dough is smooth.

3. Using a tablespoon or a small ice cream scoop, form the dough into 1.2-inch balls and roll each in bowl of granulated sugar. Place them on the prepared pan and flatten them with a fork. Bake just until golden brown, about 10 minutes. Let the cookies cool for about 5 mi nutes on the pan, then transfer to a rack or paper towels and let cool completely.

Lil Miss Lemon-Filled Gingersnap!

The gingersnap's olefactory offering is occasion for a satisfied smile from a sniffer from sunny So-Cal.


Ingredients:

3/4 cup unsalted butter, at room temperature
2 cups sugar
1/4 cup unsulfured molasses
1 egg
1-3/4 cups all-purpose flour
1/2 cup graham flour
2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground ginger

D irections:

1. Preheat teh oven to 350F. Grease a sheet pan well and set aside.

2. Place the butter and 1 cup of the sugar in the bowl of a mixer adn beat on high speed, scraping down the sides of the bowl often, until light and fluffy, about 3 minutes.

3. With the mixer on low speed, add the molasses and egg, and beat well. Add the flours, baking soda, and spices, and mix on low speed until all of the ingredients are incorporated. Increase speed to medium and mix just until the dough is smooth. Remove fthe bowl from the mixer.

4. Place the remaining 1 cup sugar on a large plate. Shape the dough into 1-inch balls, roll them in the sugar to coat, and place the prepared pan, making sure you give the cookies enough space to spread as they bake. Bake until golden brown (they will be a bit darker than other drop cookies because the dough is dark to begin with), about 15 minutes. Let the cookies cool on the pan for a few minutes, then transfer to a rack or paper towels and let cool completely.

L emon Filling:

see the Yo-yo Yumsters entry as I was bitten by the lazy bug tonight.

A nd finally:

Roll each lemon-filled wagon wheel through a plate brimming with non-pareils!