If I have to cook...

Cookie  recipe --   2/3 cup shortening (crisco) 3/4 cup granulated sugar 1 tespoon vanilla 1 egg 4 teaspoons milk 2 cups flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt. (orange zest if you want)   Thoroughly cream shortening, sugar, and vanilla.  Add egg and milk; beat till light and fluffy.  Sift together dry ingredients; blend in to creamed mixture.  Divide dough in half. Cover and chill at least 1 hour.   On lgihtly floured surface, roll to 1/8 inch thickness. *chill other half till ready to use.   Bake on ungreased  cookie  sheet at 375 F about 8 to 10 minutes.  Cool slightly; remove.  Makes about 3 dozen.   Frosting --  Can just combine powdered sugar and milk till spreading consistency (food colouring)    or if you want a buttter cream frosting  do   3 tablespoons butter 1/2 pound powdered sugar (about 2 1/3 cups) 2 tablespoons light...

Yield: Approximately 18 to 24 cookies 1/2 cup (4 ounces or 113 grams) unsalted butter, at room temperature 2 tablespoons (25 grams) granulated sugar 2 tablespoons (25 grams) turbinado sugar (aka Sugar in the Raw; you can use more brown or white if you don’t have this, but the subtle crunch it adds is delightful) 3/4 cup plus 2 tablespoons (165 grams) packed light or dark brown sugar 1 large egg 1 teaspoon vanilla extract 3/4 teaspoon baking soda Heaped 1/4 teaspoon (or, technically, 1/4 + 1/8 teaspoon) fine sea or table salt 1 3/4 cups (220 grams) all-purpose flour 1/2 pound (225 grams) semi- or bittersweet chocolate, cut into roughly 1/2-inch chunks with a serrated knife Flaky sea salt, to finish Heat oven to 360°F (180°C) and line a baking sheet with parchment paper or a silicon baking mat. In a large bowl, cream the butter and sugars together with an electric mixer until very light and fluffy, about 5 minutes. Add egg and vanilla, beating until incorporated, and scr...

Ingredients 2 cubes salted butter- room temp 1 c sugar 1 c brown sugar 2 eggs- room temp 1 TBL vanilla 1 tsp salt 1 tsp baking soda 1/2 tsp baking powder 2 1/2- 3 1/2 c flour 3 c chocolate chips (guittard milk and semi sweet) sea salt Directions Preheat oven to 375. Cream together butter, sugars, eggs and vanilla until light and fluffy. About 2 min. Add salt, baking soda and baking powder until combined. Add flour until dough pulls away from the beaters and sides of the bowl. Add chocolate chips. Using a measuring cup, scoop cookie dough into 1/3c-1/2c portions, form into balls and top with sea salt. Do a test cookie before cooking the whole batch. Add a little more flour if the cookie get too flat. Bake 4 cookies at a time for 10-13 min, until golden On the top and set. Let cool on the cookie sheet for 5 min.

1 C Butter 1 C light brown sugar 1 C sugar 1 C pb Cream together the above ingredients and then add: 2 eggs 1 tsp vanilla Sift together dry ingredients and add to creamed mixture: 2 1/2 C flour 1 tsp salt 1 tsp baking soda 1 tsp baking powder Add 1-2 C chocolate chips. Bake at 350F for 9 minutes.

Makes 18 5-inch cookies 2 cups minus 2 tablespoons cake flour 1 2/3 cups bread flour 1 1/4 teaspoons baking soda 1 1/2 teaspoons baking powder 1 1/2 teaspoons coarse salt 2 1/2 sticks unsalted butter 1 1/4 cups light brown sugar 1 cup plus 2 tablespoons granulated sugar 2 large eggs 2 teaspoons natural vanilla extract 1 1/4 pounds bittersweet chocolate disks or chunks Sea salt Sift flours, baking soda, baking powder and salt into a bowl. Set aside. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours. When ready to bake, preheat oven to 350 degrees. Line a ...