March 17th, 2018
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On Top Shelf
Melinda LeighMelinda Leigh
Fresh Fiction
Fresh Pick

Reviewer Application

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Theodosia Browning investigates a Charleston steeped in tradition and treachery

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How far would you go to get justice for the one you love?

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The trick is to marry for lovea task easier said than done!

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They are part of an elite unit. On task. Off grid.

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True love deserves a second chance . . . .

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Shocking evidence hits close to home...

March gives us books to "roar" over

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




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