I feel great and am wondering if I was really sick at all. Maybe it was a dream? I did sleep for 24 hours. At any rate, it’s a great day for baking. I need to head to the store, but first here’s a recipe I made a few weeks ago and forgot to post. This is from the King Arthur Cookie Companion and the best way I can describe it is like a criss cross peanut butter cookie with butterscotch flavor instead of peanut butter. Now if you happen to be lucky enough to find cinnamon chips, you can use those too. Sorry about the picture. I took it hastily and with my old camera. Argh. Looks a little jaundiced, but you get the idea.
Butterscotch Crunch Cookies — From KA
12 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1 teaspoon vanilla
1 teaspoon salt
1 large egg
2 1/4 cups all-purpose flour
1 1/2 cups lightly crushed Corn Flakes
2 cups butterscotch chips
Preheat oven to 350 degrees F.
In a large mixing bowl, beat butter and sugar until light. Add vanilla, salt and egg and beat for 30 seconds.
Stir in the flour, corn flakes and butterscotch chips.
Using a tablespoon, scoop up dough and form into 1 inch balls. Using a fork, press to make a crisscross pattern.
Bake 15-18 minutes or until edges are golden. Remove cookies from the sheets and place on a wire rack to cool completely.
Makes about 40 cookies