December 24, 2016

2016 Christmas Cookie Recipe


There a great deal of chaos in the world this year both politically and economically. I could easily write up a thousand words or so providing my own, unwanted opinion on world affairs. I could go into great detail about how we arrived at this mess and how we might best find our way back out of it again. However, I'm going to stick my head in the sand instead, ignore all of it, and bake some cookies.



2016 Christmas Cookie Recipe

2 cups stone ground all wheat flour
1 cup pure cane brown sugar
1 stick (1 cup) pure, unsalted butter
4 teaspoons lemon extract
2 cups butterscotch chips
1/2 can caramel flavored, sweetened condensed milk
1/2 cup almond milk (for a drier dough, reduce the amount of almond milk)
1/2 teaspoon baking powder

Preheat oven to 325 degrees Fahrenheit.

Soften and cream butter. Mix condensed milk and flavor extract with softened butter. Stir in baking powder, brown sugar, and flour. Add butterscotch chips. Dough will be very dry and crumbly. Add almond milk and mix everything thoroughly. Dough should form a thick, sticky paste.

Place parchment paper on cookie trays. Drop about one tablespoon of dough onto parchment paper for each cookie. Be sure to leave plenty of room between cookies because dough will spread as it bakes.

Bake for 15-20 minutes depending on how precisely the oven controls temperature. Immediately remove from oven. Immediately remove cookies from cookie sheet and place cookies on slightly elevated open-air cooling rack.

Allow about half an hour for the cookies to cool. Once they are cool, they can be decorated with icing and sprinkles if desired.

One batch makes approximately 2 dozen cookies.



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