Today is not going to be your standard “She’s Crafty” post.

Because I have slept for 30 of the past 48 hours.

Because whatever illness I have contracted has caused me to foster the perfect environment for the largest cold sore in the history of mankind.

Because I have to run/walk 3.1 miles in the freezing cold tomorrow, with the aforementioned cold sore advertising itself on my face the entire time.

Because I will probably have no friends after tomorrow.

Because I worry incessantly about things that probably have no bearing on my social, developmental, mental, economical, or behavioral status.

Because this post is likely fueled by too much NyQuil.

Because inside my head it sounds like this:

…waaaahhhhhhh….swoooshhh….static….static…swooooshhhhh.

Who knows.  I can’t explain it.

In any case, what I really want to tell you about is my weekend.  Most importantly, my friends and I have planned our annual holiday cookie party for Sunday!  Do you and your friends have cookie parties?  If not, you should.  Each person brings 3 dozen cookies to the party, then when you get to the party, you swap all of your cookies with all of the other cookies.  You go home with (at least) 3 dozen assorted cookies, and sometimes you even get recipes for the ones that your friends bring.

Even with my swooshing, static-y head, I still know that it’s a good time.

Although I generally rely upon my trusty 1001 Cookie Recipes cookbook (which has been my favorite for the past 10 years), this year, I decided to deviate from this formula, and I fell prey to the cult of Martha Stewart while I was in the checkout line buying soup [swooshhhh....static....swooshhhhh].

Generally speaking, Martha Stewart is too froofy for me.  I usually think that her decorating ideas are too much like something that my best friend’s mom would tell me to do, so I avoid her.  However, through the static and swoosh, something told me to buy this glorified magazine turned cook(ie)book.

Although this cook(ie)book does have quite a few complicated cookie recipes (which I also tend to avoid), there were some that seemed manageable while still being practical enough to please the masses at my cookie swap.  Since I can never “just” make 3 dozen cookies, and I am the queen of excess, I decided to make 4 different cookies.  Plus macaroni and cheese, so as to level our collective blood sugar out a bit during the party.

I decided on the following:

1. Chocolate Peppermint Cookies: I chose these because I love the combination of chocolate and peppermint during the holidays (Starbucks Peppermint Mocha, anyone??!!), and I liked the idea that they were chocolate cookies dipped in white chocolate.  Fun!
2. Glitter Ball Cookies: These are really pretty cookies, and a few days before I bought this cook(ie)book, I purchased (on a whim) 3 jars of glittery sanding sugar at Marshall’s for 1/2 price.  I believe in cookie serendipity.
3. Cream-Filled Chocolate Cookies: I’ve always wanted to try my hand at a cream-filled cookie, and these are cute because you can use food coloring to dye the filling any color you’d like…I’ll use red and green for Christmas.
4. Peanut Butter Cookie Sandwiches: If it has the words “peanut” and “butter” in it, I’m pretty much definitely going to make it.

As you can see, had I not been high on NyQuil when I was purchasing soup, I would have thought better of buying this cook(ie)book, saved my $5.95, and just looked these recipes up online.  The recipes above are the exact same ones that are published in this magazine, and I could have got them for free.  [swooooshhhhh....static....static....static...]

So, I’m “giving” them to you for free…before you see this magazine in the checkout line and waste your hard-earned cash.

I’ll keep you posted as all things cookie and NyQuil hangover unfold this weekend.  Hopefully my cold sore doesn’t cause me to lose all of my friends, hopefully I don’t crash and burn during the Jingle Bell run like I did last time, and hopefully I don’t do anything silly on Sunday as a result of combining large amounts of NyQuil and sugar.

[swooooooshhhhhh....static.......]

Pray for me.

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I posted a plea on Facebook early last week.

I begged all of my facebook friends for cookie recipes.  I needed fuel for my cookie party fire.  My sister receives credit for this fabulous recipe.  I can honestly call these the very best chocolate chip cookies that I’ve ever had.

They are very gooey on the inside, with a slightly crispy exterior, and chewy edges.

In other words, chocolate chip cookie heaven–everything that your girl loves in a cookie.

A tower of terror, chocolate-style.

Here’s the recipe.  They’re super simple, so you should make them now!

Jessica’s Chocolate Chip Cookies

8 ounces semisweet chocolate, coarsely chopped
4 tablespoons unsalted butter
2/3 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt… See More
2 large eggs
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
1 package (12 ounces) semisweet chocolate chunks

Preheat oven to 350. Heat chopped chocolate and butter in a microwave safe bowl in 20 second increments, stirring between each, until almost melted; do not over heat. Remove; stir until melted and smooth. In another bowl, whisk together flour, baking powder and salt.

With an electric mixer, beat eggs, brown sugar and vanilla on high speed until light and fluffy. Reduce speed to low; beat in chocolate mixture. Mix in dry ingredients just until combined. Fold in chocolate chunks.

Drop heaping tablespoons of dough onto baking sheets 2 to 3 inches apart. Bake, rotating sheets halfway thru, until cookies are shiny and crackly, yet still soft in center, 12 to 15 minutes. Cool on sheets 10 minutes; with a thin metal spatula transfer to wire racks to cool completely.

Yum!

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The absence of any egg-related ingredients, in addition to the use of powdered rather than granulated sugar, makes these a completely different consistency than any other cookie I’ve ever had. They’re a little more delicate than your average cookie, but flavorful enough to hold their own.

Another great (hidden) benefit is that they can be completely vegan if you substitute the butter for Earth Balance, which is what I did. I love the buttery flavor that Earth Balance adds, with none of the animal byproducts.

Although the recipe calls for pecans or almonds, in the past, I have been known to split the dough into 5 or 6 different bowls, and put different additions into each bit of dough. Some of them will have nuts, some will have candied ginger, dried fruit, or even chocolate chips. No matter what you add, it’s always delicious.

Well…I’m sure there are some exceptions to that rule, but let’s not explore that.

Here’s the recipe:

Mexican Wedding Cakes
(Makes about 48)

1/2 C powdered sugar
1 C butter (or Earth Balance), softened
2 t vanilla
2 C all-purpose flour
1 C finely chopped almonds or pecans
1/4 t salt
Powdered sugar

1. Preheat oven to 325 F.
2. In a large bowl, combine 1/2 cut powdered sugar, butter and vanilla. Blend well.
3. Stir in flour, nuts and salt until dough holds together.
4. Shape into 1-inch balls and place 1″ apart on un-greased cookie sheets.
5. Bake for 15-20 minutes until set but not brown. Immediately remove from cookie sheets.
6. Cool slightly, then roll in powdered sugar (or place powdered sugar into a Ziploc bag and shake 2-3 cookies at a time in the sugar).
7. Cool completely and re-roll in powdered sugar.

Just a word of caution: When eating these cookies, do not inhale deeply just before taking a bite. You will most definitely inhale powdered sugar, and if you’re anything like me, it will induce a 10 minute coughing fit. It’s just not fun.

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The same friend who loves me enough to give me the recipe for Marzipan-laced Stollen also loves me enough give me the recipe for her Almond Paste Cookies.

This is a friend, indeed.

Almond paste cookies are the thing that dreams are made of. After my horrendous Baltimore Marathon experience, I went to a bakery near our hotel and immediately purchased 3 almond paste cookies (in addition to a few other things). The goal was to drown my pain in almond paste. I don’t know if they took the pain away, but it was fun trying.

The almond paste cookies in my girl’s recipe are different than the ones I got at Vaccarro’s that day, but I would venture to say that they taste better!

And I even forgot to add the slivered almonds on the top.

They’re still amazing.

This is my first time making almond paste cookies, so there was a little trial and error involved (and forgotten almond slivers). I found it interesting that the first batch of cookies that went in the oven came out pretty flat, and they were also very difficult to get off of the cookie sheet. After re-reading the recipe, I realized that I was supposed to line the cookie sheet with foil.

Uh. Duh.

(The first batch is on the right).

While the first batch baked, I left the remaining batter on the counter, and didn’t add the second batch of cookies to the  sheet until after it had completely cooled. I’m not sure if it was because the dough had some time to rest, or if it cooled down some after all of the mixing, but the second batch was notably fluffier.

I also baked them for the exact same time, and used the exact same amount of dough (I use a mini ice-cream scoop), but the cookies were more golden brown the second time around.  In any case, it was good because they looked more like a traditional almond paste cookie.

Unfortunately, there was only enough dough to make 4 of them. And I ate one.

So, after I can actually leave my house (we’ve had 5,000 inches of snow in less than 24 hours), I plan to buy more almond paste and try these again. They are so so good!

The first batch is in the back, and the second is in the front…

Next time, I’ll let the dough rest in the fridge before I start making them, and I’ll also use a silicone mat on the cookie sheet.

Then, hopefully they’ll all look like this…

Yum!

Here’s the recipe!

Chana’s Almond Paste Cookies

1/2 pound almond paste
2 egg whites
1/2 C granulated sugar
1/2 C confectioners sugar
1/4 C flour (I used 1/3 C because my dough was WAY too sticky)
pinch of salt
2 OZ almond slivers

1. Combine both sugars, flour & salt, and set aside.

2. Mix almond paste and eggs with hands. Do not over mix.

3. Add dry ingredients and mix well (with spoon).

4. Roll into one inch balls. Roll tops in almonds.

5. Place on foil-lined cookie sheet.

6. Bake at 300 degrees for 15-20 minutes.

If you are able to not eat all of these at one time, please do tell me how!

What is your favorite Christmas cookie??