Friday, April 13, 2012

Emergency Cookies

I don't know about you all, but sometimes there are things that only cookies can solve. Not fussy-takes-you-all-day cookies, but quick-get-in-my-mouth-now cookies. 

Then there are times when 10 people could possibly be coming over to your house in 30 minutes and you need to have something sweet to serve. That may or may not have been me last night. 

Many years ago (I think I was in high school), my intelligent and beautiful mother stumbled upon this recipe. 

I don't even remember where she found it. It's photocopied out of a book, and has been "improved upon" several times over. 

But it is my go-to, and quite possibly my favorite. 

It's a simple recipe, starting with soft butter and sugar.

Beat it until fluffy. Then add vanilla and beat it in. 

Next, beat in the flour and salt. Be sure that your beater is on the lowest speed so that you don't send flour everywhere... not that that's ever happened to me or anything. 

The dough will look a lot like coarse sand. This is good. Promise.

Now, add the spices - nutmeg, cinnamon, and espresso powder. 

Mix it all together and stir in the chocolate chips. 

Now, pour the sandy pile on a baking sheet and pat it down. 

I pat mine so that it's about the thickness of a chocolate chip.

Bake for 20-22 minutes, until golden brown. 

While it's still warm - wait no more than a minute or two after it comes out of the oven - take a large knife and cut into squares. You're ready to serve!

Emergency Cookies
(Chocolate Chip Shortbread Cookies)
Makes several dozen

1/2 c. butter, softened
1/2 c. sugar
1 tsp vanilla
1 c. flour 
1/4 tsp salt
1/4 tsp fresh grated nutmeg
1/4 tsp cinnamon
1/4 tsp espresso powder
3/4 c. chocolate chips

Preheat oven to 375 degrees. In a large bowl, beat butter and sugar until light and fluffy. Mix in vanilla. Add flour and salt. Beat until the mixture resembles coarse sand. 

Beat in nutmeg, cinnamon, and espresso powder. Stir in chocolate chips.

Dump sand-like mixture onto an ungreased cookie sheet. Pat it down hard, till it's about the thickness of a chocolate chip, and in one large circle. 

Bake for 20-22 minutes, or until golden brown. Once you remove the cookie from the oven, wait no more than 1 to 2 minutes before cutting it into small squares. 

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