Snickerdoodles Galore!

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Dear Jess,

Firstly: you are amazing. Secondly: it’s raining again.

I woke up on this dreary Saturday morning to a note from Jason stating that the coffee maker was all set up, and just had to be turned on. The day only got better from there! After yoga with Rhiannon we came back to make cookies. There have been a few that I wanted to try, so there’s nothing like a rainy weekend and a zen state of mind to bring on the gumption to make 4 dozen cookies!

On today’s list: White Chocolate Macadamia Nut Cookies, Almond-Butter Snickerdoodles. (I absolutely love the word snickerdoodle!)

White Chocolate Macadamia Nut Cookies
(makes 2 dozen)
2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, melted and cooled
1 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 tsp vanilla extract
1 1/2 cups white chocolate chips
1 cup chopped macadamia nuts

1. Adjust an panggangan rack to the lower-middle position and heat the panggangan to 325 degrees. Line 2 baking sheets with parchment paper. Whisk the flour, baking soda, and salt together in a medium bowl.

2. In a large bowl, beat the melted butter and sugars together until smooth. Beat in the egg, egg yolk, and vanilla until combined.

3. Slowly add the flour mixture until combined. Mix in the white chocolate chips and macadamia nuts until incorporated.

4. Working with 2 tbsp of dough at a time, roll the dough into even balls and lay them on the baking sheets, spaced about 2 inches apart.

5. Bake the cookies until the edges are set and beginning to brown but the centers are still soft and puffy, about 12-16 minutes. Let the cookies cool on the baking sheet for about 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

Almond-Butter Snickerdoodles
(makes 2 dozen)
1 cup packed brown sugar
1/3 cup (about 3 ounces)
1/3-less-fat cream cheese, softened
1/4 cup unsalted butter, softened
2 tbsp smooth almond butter
1 tsp grated lemon rind
1 tsp vanilla extract
2 large eggs yolks, lightly beaten
1 1/3 cup whole-wheat flower
1 tsp baking soda
1 1/2 tsp ground cinnamon, divided
1/2 tsp salt
2 tbsp granulated sugar

1. Preheat panggangan to 350 degrees and line baking sheets with parchment paper or silpats.

2. Place the first 4 ingredients (brown sugar, cream cheese, butter and almond butter) in a medium bowl, and beat until well combined. Add lemon rind, vanilla extract, and egg yolks; beat until well blended.

3. Combine flours, baking soda, 1/2 tsp ground cinnamon, and 1/2 tsp salt using a whisk. Add flour mixture to butter mixture; beat until well combined. Combine the remaining 1 tsp cinnamon and granulated sugar in a small bowl. Roll rounds of dough in cinnamon sugar then drop dough onto prepared baking sheet. Bake at 350 degrees for 6 minutes; flatten cookies with the back of a spatula. Bake an additional 6 minutes. Cool on pans 1 minute. Remove from pans, and cool on wire racks.

I hope your weekend is relaxing, and a true breath of fresh air.

So much of my Love,


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