cookie, cookie, cookies!

Alright, as promised here is the Chocolate Chip Pecan Cookie recipe, along with another cookie recipe that seems like it will pair perfectly with a cup of tea and some time with loved ones. Fatty sugar alert: these recipes are super not healthy. You have been warned.

Chocolate Chip Pecan Cookies

2 cups all-purpose flour
1 teas. baking soda
1/4 teas. salt
1 cup (2 sticks) margarine, softened
1/2 cup organic granulated sugar
1/2 cup organic brown sugar, packed
1/2 cup sugar
1 teas. vanilla
1 teas. cornstarch
1/4 cup milk of choice
1/2 cup chocolate chips
1/2 cup chopped pecans chips

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.

In a large bowl, sift together dry flour, baking soda and salt. In a separate large bowl, cream together sugar, brown sugars and softened margarine. Dissolve the cornstarch in the milk and add to sugar mixtures along with vanilla. Add flour mixture to sugar mixture in batches, then stir in chocolate chips and pecans.

Using a cookie dropper or tablespoon, drop heaping tablespoons of dough onto baking sheet, about 2 inches apart. Bake for 8–-10 minutes, or until edges are slightly golden. Remove cookies from the oven and let cool on the baking sheet pan for 5 minutes, then remove to cool on transfer to a cooling rack. Store cooled cookies in an air-tight container at room temperature.

Yields: 2 1/2 dozen cookies

Spice and Ice Molasses Cookies

These cookies are chewy and deeply flavored. If you like a strong ginger bite, add some chopped crystallized ginger for some extra kick.

2 cups all-purpose flour
2 teas. baking soda
1 teas. ground cinnamon
1 1/4 teas. ground ginger
1/8 teas. ground cloves
1/4 teas. salt
3/4 cup margarine, melted
1 cup organic granulated or brown sugar
1/4 cup plus 1 teas. blackstrap molasses
1/2 cup organic granulated sugar

In a small bowl, combine the flour, baking soda, spices and salt. In a large bowl, cream together the melted margarine and the 1 cup of sugar. Add the molasses to the wet mixture and mix well. In batches, add the dry ingredients to the wet until a nice dough comes together. Let chill in fridge for 30 minutes.

Preheat oven to 375 and line baking sheets with parchment, if using. Roll tablespoon sized balls of dough in the remaining sugar to coat well. Place 2 inches apart on the prepared baking sheet. Bake for 9-11 minutes, until cookies have cracked and spread. Let cool on baking sheet for 5 minutes before transferring to a cooling rack. Store cooled cookies in a loosely covered container at room temperature.

Yields: 2 1/2 dozen cookies