Joanne Fluke's Lake Eden Cookbook Part 29

5 and cups flour (don't sift pack it down in the measuring

cup)

Melt the b.u.t.ter in a large microwave-safe bowl at 3 minutes on HIGH. Or melt it in a saucepan over LOW heat on the stovetop, and then transfer it to a mixing bowl.

Mix in the instant coffee powder, vanilla extract, and rum or brandy extract. Stir until the coffee powder has dissolved.

Add the sugar, beaten eggs, baking soda, and baking powder. Mix well.

Stir in the milk chocolate chips. Mix until they're evenly distributed.

Add the flour in roughly one cup increments, stirring after each addition. Mix until the flour is thoroughly incorporated.

Form walnut-sized dough b.a.l.l.s with your fingers. Roll them in a small bowl with granulated sugar if you decided you wanted them sweeter.

Place the dough b.a.l.l.s on a greased cookie sheet, 12 cookies to a standard-size sheet. (I used Pam to grease my cookie sheet, but any nonstick cooking spray will do.) Flatten the dough b.a.l.l.s with the back of a metal spatula or with the palm of your impeccably clean hand.

Bake the cookies at 350 degrees F. for 9 to 11 minutes. Let them cool on the cookie sheet for 2 minutes, and then transfer the cookies to a wire rack to complete cooling.

Yield: 12 to 14 dozen cookies (depending on cookie size.) Hannah's Note: These cookies freeze well if you have any left over.

CASHEW CRISPS.

Preheat oven to 350 degrees F., rack in the middle position.

1 and cups melted b.u.t.ter (3 sticks, 12 ounces, pound)

2 cups white (granulated) sugar

2 teaspoons vanilla extract

cup mola.s.ses (2 Tablespoons)

1 and teaspoons baking soda

1 teaspoon baking powder

teaspoon salt

1 and cups finely ground salted cashews (grind them

up in your food processor with the steel blade

measure AFTER grinding)

2 beaten eggs (just whip them up with a fork)

3 cups flour (no need to sift - pack it down in the cup when

you measure it)

Microwave the b.u.t.ter in your mixing bowl to melt it. Add the sugar, the vanilla extract, and the mola.s.ses. Stir until it's blended, then add the baking soda, baking powder and salt. Mix well.

Grind up the cashews in your food processor. Measure AFTER grinding. Add them to the bowl and mix. Pour in the beaten eggs and stir. Then add the flour in one-cup increments, stirring after each addition. Mix until all the ingredients are thoroughly blended.

Let the dough sit for a few minutes to firm up. Then use your fingers to form the dough into small walnut-sized b.a.l.l.s. Arrange the dough b.a.l.l.s on a greased cookie sheet, 12 to a standard sheet. (These dough b.a.l.l.s spread out so make them fairly small. If the dough is too sticky to form into b.a.l.l.s, chill it for twenty or thirty minutes in the refrigerator and then try again. Chilling it overnight is fine, too.) Flatten the b.a.l.l.s slightly with a spatula or the palm of your impeccably clean hand, just enough so that they won't roll off when you put them in the oven. (Don't laugh - it's happened!) Bake at 350 degrees F. for 10 to 12 minutes, or until the edges turn golden brown. Cool on the cookie sheet for 2 minutes, then remove the cookies to a wire rack to finish cooling.

These cookies freeze well if you roll them up in foil and place them in a freezer bag.

Yield: Approximately 10 dozen delicious cookies, depending on cookie size.

CHERRY WINKS.

Preheat oven to 375 degrees F., rack in the middle position.

1 cup melted b.u.t.ter (2 sticks, 8 ounces, pound)

1 cup white (granulated) sugar

2 beaten eggs (just whip them up in a gla.s.s with a fork)

1 teaspoon vanilla extract

3 Tablespoons cherry juice (from the maraschino cherries

called for below)

1 teaspoon baking powder

teaspoon baking soda

teaspoon salt

1 and cups chopped pecans (measure AFTER chopping)

2 cups all-purpose flour (not sifted pack it down in the

cup when you measure it)

4 cups corn flakes