cookies

• Cream together the butter, cream cheese, and both sugars. Add the egg, vanilla, and maple flavor. In another bowl, sift together flour, baking powder, and salt. Gradually incorporate the dry ingredients with the wet. Fold in white chocolate chips and pecan pieces.
• Cover dough and chill for at least two hours or overnight.
• Preheat oven to 350 degrees. Line baking sheet with parchment paper.
• Use a large cookie scoop or tablespoon to shape dough into rounds. Place spaced out on cookie sheet.
• Bake for 13 to 16 minutes, until the top is just starting to gain a golden tint. Let set for a few minutes before moving to a rack to cool. Once the cookies are completely cool, make the glaze.
• Combine glaze ingredients in a bowl. Transfer to a piping bag with small tip or a freezer bag with a corner snipped. Pipe lines over the cookies. Let set at least an hour before packing cookies into a sealed container. If stacking cookies, use strips of waxed paper between layers.

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• Place butter in a pot on stove. Gently warm to melt, and continue to cook, stirring often, until the butter is browned. Set aside to cool.
• Preheat oven at 350 degrees. Line 9×13 pan with foil and apply nonstick spray or butter.
• In a large bowl, combine both sugars, salt, vanilla extract, and baking soda. Beat in the egg until everything becomes smooth and creamy.
• Add the browned butter, scraping the bottom of the bowl to incorporate everything. Mix in rye flour. Fold in chocolate chips.
• Dollop the dough into the pan. Use hands to press out as evenly as possible. Place a small piece of waxed paper on top, then use a heavy glass on top of that to fully compress dough, making sure to get all of the edges. Sprinkle turbinado sugar over the top.
• Bake for 20 to 24 minutes, until dough is set. Remove from oven. Cool completely before slicing into bars.
• These bars will keep well at room temperature, in a sealed container, for up to 4 days. They can also be frozen soon after baking, and will thaw fast for a treat at a future date.

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• In a bowl, beat together butter and shortening. Add the sugars and beat until creamy. Add the egg, creamer, and vanilla.
• In a separate bowl, combine flour, baking soda, and salt. Gradually mix into wet ingredients, scraping the bottom of the bowl to incorporate everything.
• Fold in the chocolate chips. Wrap in plastic and chill in fridge for a couple hours or overnight, or freeze for later.
• Preheat oven at 350 degrees. Place parchment paper on a baking sheet.
• Use a small cookie scoop or spoon to shape cookies, setting spaced out on parchment. Bake for 12 to 14 minutes, until the tops are slightly tinted gold on the crags. Let set a few minutes, then move to a rack to fully cool.
• Mix the glaze to create a thick, workable consistency. Use a fork to drizzle lines across the cookies. Let rest an hour or so to set before placing in a sealed container.

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• Place the frozen blueberries in a microwave-safe bowl and zap in the microwave until thawed. Do 20 seconds, stir, then perhaps another 20 seconds, stir again, and do more if needed. Don’t drain away the juice–you’ll use everything in the bowl.
• In a large mixing bowl, mix butter, sugar, and salt until light and fluffy. Add in the full contents of the blueberry bowl followed by the lemon juice and vanilla. The mixture may look curdled at first but keep beating until it smooths out and emulsifies the blueberries.
• Add the flour, cornstarch, and baking powder, scraping the bottom of the bowl to incorporate everything. Fold in the white chocolate chips.
• Cover the dough and chill for at least 2 hours or overnight.
• Preheat oven at 350 degrees. Line a baking sheet with parchment paper.
• Use a small cookie scoop or spoon to create dough balls. Space them out on the baking sheet.
• Bake until cookies are set, about 10 to 14 minutes. Let set on pan a few minutes before transferring to a cooling rack.
• Store in a sealed container at room temperature. If stacking cookies, place waxed paper between the layers; cookies are quite soft and may stick together otherwise.

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• In a large bowl, beat together butter and white sugar until fluffy. Follow up with the eggs, vanilla, and almond extract.
• In another bowl, combine the two flours along with the baking powder and salt.
• Gradually mix the dry ingredients into the wet, scraping the bottom of the bowl to incorporate everything. At this point, wrap the dough in plastic to chill for at least an hour, or freeze dough for later.
• When ready to bake, preheat oven at 350 degrees. Line baking sheet with parchment paper. Measure the confectioners’ sugar into a small bowl.
• Use a small cookie scoop or spoon to shape small balls of dough. Roll in confectioners’ sugar to coat. Place spaced out on parchment-covered sheet.
• Bake for 13 to 15 minutes. Let set a few minutes then transfer to a rack to fully cool. Store cookies in a sealed container at room temperature.

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• Preheat oven at 375 degrees. Line a baking sheet with parchment paper.
• Mix the topping: in a bowl, combine the sugar, pecans, cinnamon, and butter. Set aside.
• Mix the dough: In a medium bowl, combine flour, cream of tartar, baking soda, salt, and cinnamon. Set aside.
• In a large mixing bowl, beat together shortening and sugar. Mix in the melted butter. Beat in the eggs. Gradually mix in the dry ingredients to form a soft dough.
• Use a large cookie scoop or tablespoon to form a ball of dough. Place on parchment and press a thumb into the middle to form a deep well. (If the dough is sticky, put some water in a saucer and moisten thumb before using it to create the wells.) Form deep wells with each ball of dough. Fill wells with a heap of streusel topping.
• Bake for 12 to 14 minutes, until cookies are just turning golden. Let rest a few minutes on sheet, then transfer to a rack to fully cool.
• Store in a sealed container at room temperature.

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