Wednesday, May 7, 2008


2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets

Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

Pecan Tassies

Sweet pastry
1 3 oz pk cream cheese
1/2 C butter
1 C flour
1/4 C sugar
Blend in KA -butter and cream cheese until softened, slowly add the flour a little at a time, then form a ball, and chill 1 hour.
Shape into 24 balls, (I roll them out into tiny circles and fit them into minature muffin tins (all the way up to the top)

3/4 cup brown sugar, dash of salt
1 T butter
1 tsp vanilla
2/3 cup coarsly cut pecans or walnuts (I used pecans)
1 egg
then I also added a little cream - about 2 T
mix well and then filled the cups 3/4 full
Bake at 325 fir 25 minutes - cool and remove from pans