JAMSquared

We had friends visit from out of town the first weekend in May. While they were here, we had the rest of our WoW guild (well, those that live in Austin) come over Saturday night for a get-together. One of the things I prepared for the party were these tasty cookies. I had made them once before for a holiday party and they were as good then as they are now. As you can see, they have two of James’ favorite dessert flavors: mint and chocolate, plus they were quite easy to make. So they will stay in the go-to pool of cookie recipes.

Mint-Topped Chocolate Cookies

Mint-Topped Chocolate Cookies

Source: Taste of Home Holiday & Celebrations Cookbook 2007

Ingredients:

• 1 18.25-oz. package devil’s food cake mix
• 1/2 cup shortening
  
• 2 eggs
  
• 1 tablespoon water
  
• confectioner’s sugar
  
• 40 chocolate-covered thin mints (I used these found at my local Walgreens)
  

Directions:

Preheat oven to 350°F.

In a large mixing bowl, combine the cake mix, shortening, eggs and water. Shape into 1-in. balls; roll in confectioner’s sugar.

Place 2 in. apart on ungreased baking sheets. Bake at 350°F for 8-10 minutes or until slightly firm to the touch. Place a mint on each cookie; remove to wire racks to cool.

Yield: 40 cookies

I don’t completely remember how I came across Operation Baking Gals, maybe through Phe/Mom/enon, but as soon as I found out about it, I thought how cool is that. I have a great appreciation for our troops. They protect our country’s liberties and for that I am extremely grateful. So I signed up for Team Steph Chows, probably because I read that Lt. Eric Olson, our armed forces member, is a mechanical engineer, and well, I’m partial to engineers being that I’m an engineer.

In trying to organize my loose recipes, I came across a clipping from Good Housekeeping entitled Cookie Jar Classics. Looking through the article, there were some really delicious sounding cookies. I decided that I would make Chipperdoodles for Eric and his fellow troops. In addition to the cookies, I included lifesavers, chewing gum and some recent editions of Texas Highways (some co-workers don’t keep their copies).

The chipperdoodles were pretty easy to make. I actually doubled the recipe and instead of the expected 7 dozen, I got 10 dozen. I don’t know if I made the cookies smaller or what. It worked out though. Eric got 5 dozen and I had 5 dozen for my hubby who really enjoys Snickerdoodles and the friends we went and had dinner with Saturday night.

Chipperdoodles

Chipperdoodles

Source: Good Housekeeping, October 2003

Ingredients:

• 3 cups all-purpose flour
• 2 teaspoons cream of tartar
  
• 1 teaspoon baking soda
  
• 1/2 teaspoon salt (I actually omitted this since I used salted butter)
  
• 1 cup butter (2 sticks), softened
  
• 1 1/4 cups plus 3 tablespoons sugar
  
• 1/2 teaspoon vanilla extract
• 2 large eggs
  
• 1 cup mini chocolate chips
• 2 teaspoons ground cinnamon

Directions:

Preheat oven to 375°F.

On waxed paper, combine flour, cream of tartar, baking soda, and salt.

In large bowl, with mixer at medium speed, beat butter and 1 1/4 cups sugar until creamy, occasionally scraping bowl with rubber spatula. Beat in vanilla, then eggs, 1 at a time, beating well after each addition. At low speed, gradually add flour mixture; beat just until blended, occasionally scraping bowl. With spoon, stir in chocolate chips.

In a small bowl, combine cinnamon and remaining 3 tablespoons sugar. Shape dough by rounded measuring tablespoons into 1 1/2-inch balls. Roll each ball in cinnamon sugar.

Place balls, 2 inches apart, on ungreased large cookie sheet. With bottom of flat-bottom glass, flatten balls slightly to make 2-inch rounds. Bake cookies 13 to 15 minutes or until plate golden and firm. Transfer cookies to wire rack to cool.

Yield: 3.5 dozen cookies

Cookies Ready to Go in the Oven

Shortbread Cookies

Ingredients:

• 3/4 cup sugar, plus some
  
• 1/2 cup butter, softened
  
• 1/2 cup shortening
  
• 1 teaspoon vanilla
  
• 1 egg
  
• 2 3/4 cups flour
  
• 1/2 teaspoon baking powder
  

Directions:

Preheat oven to 325°F.

In a large bowl, beat 3/4 cup sugar, butter and shortening until light and fluffy. Add vanilla and egg; blend well. Stir in flour, and baking powder; mix well. Shape dough into 1-inch balls. Place two inches apart on ungreased cookie sheets. Flatten slightly with bottom of glass dipped in sugar. Bake at 325°F for 8 to 13 minutes or until set. Cool 1 minute; remove from cookie sheets.

Yield: 4 dozen