May 26th, 2018
Home | Log in! or Register

On Top Shelf
Fresh Fiction
Fresh Pick

Reviewer Application

New Books This Week

Latest Articles

Slideshow image

Since your web browser does not support JavaScript, here is a non-JavaScript version of the image slideshow:

slideshow image
What's a crown prince to do with time on his hands? Or better yet, who?

slideshow image
"A first-rate thriller," RT Book Reviews, Top Pick

slideshow image
Bound together by love and hate, Quinn and Eve will risk everything...

slideshow image
All work and no play make Jade a dull girl.

slideshow image
Sometimes it's the thing that scares us most, that ultimately saves us.

slideshow image
He's wagered and won her hand, but can he win her heart?

Spring flowers, great May books to enjoy!

Barnes & Noble

Holiday Potluck
Join us for the fun!

Brown Sugar Cookies - Because There Is No Such Thing As Too Much Sugar

Me about to eat a whole bunch of cookies!

This is my favorite cookie recipe. I make it every Christmas because...well..I love sugar. Luckily, my family likes the cookies too but honestly, it wouldn't even matter. I could and would eat them all by myself.

To everyone who has supported me through the making and publishing of my first sci-fi thriller,Order of the Seers, I wish I could make you a batch of cookies and share them over a glass of milk. This is the next best thing. Enjoy and Happy Holidays!

Makes 2 dozen ridiculously good cookies
14 tablespoons unsalted butter, divided
14 ounces dark brown sugar, divided (2 c packed)
1 3/4 ounces white sugar (1/4 c)
10 1/2 ounces all–purpose flour (2 c plus 2 tbsp)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 tablespoon vanilla extract
1/2 teaspoon table salt
1 large egg
1 egg yolk (from a large egg)


1. Preheat oven to 350F Line 2 cookie sheets with parchment or silpats.
2. In a small skillet, melt 10 tbsp unsalted butter. Continue to cook until the milk solids begin to brown, 2–4 minutes. Transfer to a bowl, add the remaining 4 tbsp of cold butter, and set aside to cool, 15 minutes.
3. In a pie dish, combine 1/4 c packed brown sugar with white sugar, rubbing with fingers to break up the brown sugar. Set aside.
4. In a large bowl, whisk together flour, baking soda and baking powder (the soda counteracts the acid in the brown sugar, while the powder provides lift; you really need both!).
5. In a large bowl, combine remaining 1 3/4 c brown sugar with cooled melted butter, along with vanilla and salt. Stir to combine until smooth.
6. In a small bowl, briefly beat egg and egg yolk to combine. Add to butter and sugar and stir well. Add flour mixture and stir until well–mixed and no pockets of dry flour remain.
7. Turn dough onto a cutting board and pat into a rough circle. Cut circle in four equal pieces, then divide each piece into six equal pieces, for a total of 24 cookies. Quickly roll each lump of dough into a ball, then roll in the mixed sugars to coat, then place onto lined cookie sheets, about 2" apart. (Note from Cerece to people with kids: Enlisting their help to roll the dough in the sugar is so much fun for them and not too much mess for you.)
8. Bake ONE TRAY AT A TIME for 12–14 minutes, spinning the tray 180° halfway done. (You need the top and bottom to cook evenly, or the texture will be wrong; if you have both pans in at the same time, they will shield each other.) They will appear underdone, but the edge should be set enough that you can lift it, and when pressed gently halfway between the center and the edge, the cookie should spring back. Let sit on the hot tray 5 minutes to finish cooking, then transfer to a rack to cool completely. (Note from Cerece: You have to watch these puppies carefully. Seriously. Do NOT overbake them or you will not get the proper soft gooey center you so richly deserve.)

For the bad news (calorie count, fat content, etc) click to read more




No comments posted.

Registered users may leave comments.
Log in or register now!


© 2003-2018  all rights reserved Privacy Policy

Google+ Google+