Christmas Cookies

Crisp on the outside chewy on the inside! I am excited to be included in the December issue of  Our Neighborhood Magazine with what quite possibly is the BEST cookie you will ever bake!  The best part is the versatility of this recipe. Due to popular demand, a second date has been added for It’s a Cookie Exchange, Thursday, December 8th. Leave with a plate full of fabulous cookie morsels to share with family and friends. Bake up a batch for someone you love today, you will be glad you did! XOXO Lorie Thursday, December 8th 6:30-8:30  PRACTICAL It’s a Cookie Exchange!  Practical’s are a new style of class I am offering that give you a true hands on cooking experience and the best part you take home the results!  We will bake our hearts out in a festive evening of fun and the results will be a gorgeous plate of cookies for each guest to take home to share with family and friends.  Each recipe is tried, true and fabulous enough to stand on its own!  LET’S ADD A COCKTAIL!  We will enjoy Lemon Fizz Martinis while concocting our cookies! The fun will start with a classic Shortbread Cookie studded with cranberries and almonds.  Triple Chocolate Cookies is perfect for the chocolate lover in your life and the BEST Peanut Butter Cookie ever!  We will make Mint Chocolate Chip Cookies, followed by out of this world Fruitcake Cookies stuffed with good things.  Pecan Sandie’s will be hard to resist but the real fun begins when each guest decorates their own work of art using my Sturdy Sugar Cookie recipe and Royal Frosting.  A fantastic time will be had by all!  Class Fee $58.00.  Register by email to lorie@atasteofparis.net or 214 551 9630

Our Neighborhood Dec 2016 The holiday season is in full swing and the quest for the perfect cookie is on. Millions of cookie recipes are 6 key strokes away, but how do you know which ones will truly satisfy that sweet spot? Look no further… I am sharing quite possibly the best cookie on earth.  Although I can’t take all the credit, the below recipe bares much resemblance to the sweet cookies my mom baked and her mother before.  Years of baking and fiddling with the ingredients have allowed me to leave an imprint on the classic. Versatility is the best part about this crisp on the outside, gooey on the inside cookie.  The basic dough lends itself to any number of add in ingredients.  For the holiday season, I like to make my Cranstachio Cookie by adding cranberries and pistachios with a white chocolate drizzle, so pretty.  For Traditional Chocolate Chip Cookies, just drop in the chocolate or get creative and add white chocolate, macadamias nuts and a little coconut.  The sky is the limit; any combination of fruit, nuts and chocolate will amaze! Bake up a batch today and let me know what you create! Lorie@atasteofparis.net Basic Dough 1 cup butter 1 cup granulated sugar 1 cup brown sugar 2 eggs 1 teaspoon vanilla 2 cups flour 1 teaspoon baking soda ¾ teaspoon salt ½ teaspoon baking powder 2 cup ground oatmeal (grind old fashioned oatmeal in a food processor or blender) Preheat oven to 350 degree.  Beat butter and sugar with an electric mixer until fluffy.  Add vanilla and eggs one at a time.  Mix flour, baking soda, salt and baking powder in a separate bowl.  Add gradually to sugar mixture, beating until just incorporated.  Add ground oatmeal slowly until fully incorporated.  Add mix in’s, drop by spoonful’s and bake on greased cookie sheet for 10-12 minutes.  Garnish with chocolate drizzle if desired. Cranstachio Cookie 1 cup dried cranberries 1 cup chopped raw pistachios ½ cup white chocolate melted Traditional Chocolate Chip Cookies 2 cups semi-sweet chocolate chips White Chocolate Macadamia Cookie 1 cup white chocolate chips 1 cup raw macadamia nuts 1 cup sweetened coconut

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