We are introduced, at an early age, to the sweet wondernous of a cookie. From teething cookies to soothe the swollen aching gums of incoming incisors, onto animal crackers purchased in rectangular-shaped boxes bearing a string handle for easy toting by little fingers. Deciding which part of the animal should be eaten first-the trunk of the elephant or the tail of a lion-depended on how hungry one was. Savor each and every one or simply gobble them down as fast as possible.

My next cookie memory would be the ever famous, possibly all-time favorite, the chocolate chip cookie. There is nothing better than to bite into a round circle of baked dough sprinkled with gooey melt-in-your-mouth chocolate. A chocolate chip cookie can dry tears, heal broken hearts, mend scraped knees and elbows and solve sibling arguments. Most of the problems in the world could likely be solved by a properly baked, right out of the oven, chocolate chip cookie. The power of a cookie is underestimated.

I will attempt in the next 365 days to prepare and comment on a year’s worth of different cookies-one for each day. My goal is to share with others my extreme love of cookies-baking them and especially eating them! Feel free to send me your favorite recipe, your earliest cookie memories, or how cookies may have influenced your life. Cookies Rule!

Wednesday, March 3, 2010

Cookie Recipe #60 - White Coffee 'N Toffee Cookies

These are similar to a chocolate chip cookie but has a slight coffee taste (not overpowering), white chips instead of chocolate and little crunchy bits of toffee. If you only bake them about 11-12 minutes they remain soft; if you like a crunchier cookie, bake about 14-16 minutes (depends if you're a coffee dipper or not).
Ingredients: 1/3 cup brown sugar, 1 cup granulated sugar, 1 cup shortening, 3 eggs, 1 tablespoon vanilla, 2 teaspoons instant coffee (dry), 1 teaspoon baking soda, 2 1/4 cups all-purpose flour, 1 cup vanilla chips, 1 cup toffee bits (you can buy these in a bag or just crush one or two Heath bars into small pieces).

Instructions: Preheat oven to 375 degrees. In large mixing bowl, combine sugars and shortening; beat until fluffy. Add eggs and vanilla and mix well. Add flour, coffee and baking soda until thoroughly incorporated. By hand, stir in vanilla chips and toffee bits.

Drop by rounded teaspoonfuls about 2 inches apart on ungreased baking sheets. Bake 11-12 minutes for chewy cookies; 14-16 minutes for crisp cookies.

Makes about 4 dozen cookies.

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