cookies

• 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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• In a microwave-safe bowl, melt 1/3 cup chocolate chips in a few short bursts, taking care not to overcook. Stir until smooth. Set aside to cool a smidge.
• Cream butter and sugars together until light and fluffy. Add eggs and vanilla. Mix in the melted chocolate chips, blending until it forms a consistent brown color. Slowly mix in flour, cornstarch, baking soda, and salt. Fold in the chocolate chips.
• Chill dough for at least 2 hours.
• Preheat oven at 350 degrees. Place parchment on baking sheet.
• Scoop the dough using a teaspoon or small scoop, spacing apart. Bake for 9-11 minutes, until set in middle. Let cool on cookie sheet for 10 minutes before transferring to rack.
• Store in a sealed container. Keeps well for at least 3 days.

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• Preheat oven at 375 degrees. Line baking sheet with parchment.
• In a large mixing bowl, beat the butter to soften. Add both sugars and beat until fluffy. Add vanilla followed by the eggs one by one.
• In another bowl, stir together flour, baking soda, baking powder, and salt. Gradually mix the dry ingredients into the wet, scraping the bottom of the bowl to incorporate everything. Fold in the chocolate chips.
• Use a scoop or tablespoon to space out dough on parchment. Bake for 10 to 13 minutes, until they look set and light gold. Let them remain on the pan a few minutes before transferring them to a cooling rack.
• Store cookies at room temperature in a sealed container.

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• Preheat oven at 350 degrees. Line a 9×13 pan with aluminum foil. Spray nonstick spray or coat with butter.
• Beat butter in a large bowl. Add vanilla and egg. Add flour, sugar, and espresso powder. Scrape bottom to make sure dough incorporates everything. Fold in 3/4 cup sliced almonds.
• Press dough evenly into the pan. Sprinkle remaining almonds over the top. Gently press in.
• Bake for 25 to 30 minutes, until the edges are lightly browned and the middle passes the toothpick test. Cool completely, speeding the process in the fridge, if desired.
• Combine the glaze ingredients, adding more confectioners’ sugar or half & half to reach a thick consistency. Drizzle glaze over the pan. Cool completely, until glaze solidifies.
• Use foil to lift onto a cutting board to slice into bars. Store in a sealed container, using waxed paper between stacked layers.

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