cookie | cookies by christine

This magical season for the Bills continued with their first playoff win in 25 years! Was it easy? No! Was it stressful? yes! Did someone yell and scare the dog, over the late fumble that wasn’t? Also yes, but it was not me. The yeller in question did request victory chocolate chip cookies bars, so here they are. I have to add that I love having playoff football both days this weekend, all day. After a terrible week, having sports as a distraction is wonderful for a few hours

Ingredients
1 cup butter, melted
1 cup brown sugar
3/4 cup sugar
2 eggs
1 yolk
1 tbs vanilla
2 1/2 cups flour
2 tbs cornstarch
1/2 tsp baking soda
2 cups chocolate chips, plus extra for sprinkling on top

Directions – preheat oven to 350 for 20 minutes. Cover an 8×8 pan with tin foil and spray with baking spray. Combine butter, sugar and brown sugar. Add eggs, yolk and vanilla. Fold in dry ingredients. Add chocolate chips. Press into pan. Sprinkle extra chips,on top and lightly press in. Bake 30 minutes. Cool completely. Store in covered container.

These are just wonderful. They smell amazing and taste amazing! I can not decorate, so I made them into sandwich cookies. The best thing about the gingerbread cookie cutter – you can turn them into reindeer, just flip ’em upside down and perhaps place a red hot for a Rudolph nose.

Ingredients
1 stick butter, softened
1/2 cup sugar
1 egg
2/3 cup molasses
2-3 tbs water
3 cups flour
1/2 tsp salt
3/4 tsp baking soda
2 tsp ginger
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves

Directions – cream butter and sugar. Add egg, molasses and water, stire in dry ingredients. Chill a few hours or overnight. Remove from,fridge an hour or two before baking to soften up dough. Preheat oven to 350 degrees for 20 minutes., on a floured surface, roll to desired thickness and cut. On a cookie sheet lined with nonstick baking liners, stagger cookies. Sprinkle sugar on top. Bake 8 minutes. Cool completely.

Quick frosting filling – combine 2 melted butter, 2 cups powdered sugar, 1 tsp vanilla, and enough milk to get the desired consistency. Spread between two cookies. Store in covered container.

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