I know, I know, two sweets posts in a row. But you should probably get used to it because I've got a dessert-filled couple of weeks coming up for you.
In the pie category, we already heard from the Key Lime variety, and now it's time to move on (at least temporarily) to the vast category of cookies. These ones aren't anything particularly exciting: they're not shaped into crescents, filled with ganache, or slathered in lemon-yogurt glaze. They're not even a new twist on something old. No, these cookies are just the perfect, cake-y sugar cookie. They're the old standby that will never fail you when you need a homemade treat for a school event, a thank you gift, or just because.
Hard to mess up and even harder to dislike, these cookies are the ones to make when it's 10pm and you realise it's your turn to bring in Friday treats for your team. They're nut-free so you don't have to worry about anyone having allergies, and without chocolate, fruit, or frosting, they're a definite crowd-pleaser. Plus, they're from Better Home & Gardens, so you know they're good.
By the time you read this, Judson and I will likely be in the air somewhere over the Atlantic (or perhaps even over your head, if you're Stateside!) heading to California and then Mexico for a few days to celebrate the wedding of a dear friend. We're excited to watch two awesome people unite their lives forever, to celebrate with excellent cake, to swim in the other side of the Gulf, drink out of a coconut, and feel the sun on our skin.
But if you can't be on holiday like us this week, then make these cookies and soak up your sads with a glass of milk and a warm cookie fresh from the oven. After all, there's not a lot that can't be fixed by a fresh homemade cookie.
3 stars out of five. These cookies are a great basic dessert with the perfect texture of cakiness plus crispiness. Make these next time you want a foolproof, basic homemade cookie for yourself or some friends. You'll love 'em.
Basic Drop Cookies
Grease a cookie sheet and preheat oven to 190C/375F.
Cream together sugars, butter, shortening, egg, and vanilla until light and fluffy.
In a separate bowl, stir together flour, salt, and baking soda, then stir into creamed mixture.
Use a teaspoon to spoon heaping drops of dough onto cookie sheet, at least 2 inches apart.
Bake 8-10 minutes until golden brown, then remove from cookie sheet to cool on a wire rack.
Yields 2 dozen cookies.
½ c sugar
¼ c brown sugar
¼ c butter
¼ c shortening
1 tsp vanilla
1 ¼ c flour
¾ tsp salt
½ tsp baking soda