Special of the day: Have Cookies, Will Travel

28 Mar Special of the day: Have Cookies, Will Travel

Car cookies nestled in bubble wrap

A snowbird of sorts, my brother Tyler flies south for the winter each fall, once the winter wheat is seeded and the fields of the family wheat farm are laid to rest. College days spent as a Sun Devil at Arizona State University warmed his blood way back when, and he has wintering there ever since.

                This past year, he and his girlfriend Amy have been buzzing back and forth between her hometown of Olympia, Washington and his place in Scottsdale, Arizona.

                The Great Migration of Tyler and Amy, as Amy so cleverly called it, mentioned their road trip south to rest in the Valley of the Sun for awhile, lamenting the lack of palatable provisions along the way.

                You can imagine how hearing this news hit a girl like me. Noshing on nothingness is for the birds!

                If only I had known, I thought to myself, I would have baked some “car cookies” and mailed them out for Tyler and Amy’s enjoyment along the way.

                Too late for the trip down to Scottsdale, I tucked it away, promising I’d have my ducks in a row when it was time for the return trip home in the spring.

                With the estimated date of departure on the docket, I went to work developing a few “car cookie” recipes that would travel well and stay fresh, bearing in mind my intended recipients.

                One for Amy, whose traveling boutique is called Bon Lemon, the Luscious Lemon Sparkler. One for Tyler, who has for a long time loved the Reese’s Peanut Butter Cup, the PB and Reese’s cookie. And one for all, chock full of my favorite ingredients: Toasted Almond Oatmeal with Bittersweet Chocolate Chips and Dried Cherries.

                Layering the freshly baked cookies between sheets of parchment and taping the boxes closed airtight, I ribboned them up and rolled them in bubble wrap to protect them in the shipping box before mailing them off last week. Perhaps you have friends or family embarking on a road trip this spring who might appreciate a care package of car cookies.

                Feather your nest this week with Special of the day: Have Cookies, Will Travel and recipes for PB and Reese’s Cookies, Luscious Lemon Sparklers and Toasted Almond Oatmeal Cookies with Bittersweet Chocolate Chips and Dried Cherries. Happy Baking!

 

PB and Reese's Cookies

PB and Reese’s Cookies

(makes about 3 dozen cookies)

½ cup butter, softened

½ cup peanut butter

½ cup sugar

½ cup brown sugar

1 egg

1 cup flour

½ teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

18 mini Reese’s peanut butter cups, cut in half, horizontally

Preheat oven to 375 degrees.

Using electric mixer, cream butter, peanut butter and sugars until light and fluffy.

Sift dry ingredients and add to butter mixture, mixing to combine.

Spoon heaping tablespoons of dough onto baking sheets.

Top each cookie with a Reese’s slice.

Bake in preheated oven for 8-10 minutes, just until set.

Remove from baking sheet onto cooling rack.

Enjoy!

Luscious Lemon Sparklers

Luscious Lemon Sparklers

(makes about 3 dozen cookies)

¾ cup butter, softened

½ cup cornstarch

1 ¼ cups flour

1/3 cup powdered sugar

3 tablespoons lemon juice

1 teaspoon grated lemon peel

Using electric mixer, mix all cookie ingredients until blended.

Remove from bowl and roll into round logs, about 1 ½ inches in diameter.

Wrap in waxed paper and chill until firm. (I threw them in the freezer to save time.)

When ready to bake:

Preheat oven to 350 degrees.

Slice cookie logs into ¼ inch slices.

Place on baking sheet, leaving space between cookies.

Bake in preheated oven for 8 minutes.

Remove from baking sheet onto cooling rack.

While cookies are cooling, make lemon frosting.

Lemon Frosting

1/2 cup butter, softened

1 ½ cups powdered sugar

2 teaspoons lemon juice

Using electric mixer, mix frosting ingredients until blended.

When cookies are completely cool, frost with lemon frosting and sprinkle with sparkly yellow sprinkles.

Enjoy!

Toasted Almond Oatmeal with Bittersweet Chocolate Chips and Dried Cherries

Toasted Almond Oatmeal Cookies with Bittersweet Chocolate Chips and Dried Cherries

(makes about three dozen cookies)

1 ½ cups butter, softened

1 ¼ cups sugar

1 ¼ cups brown sugar

2 eggs

1 teaspoon vanilla

2 cups flour

1 ¾ cup oatmeal

1 teaspoon salt

1 teaspoon baking soda

1 ½ cups bittersweet chocolate chips

1 cups slivered almonds, toasted at 350 degrees for 6 minutes

1 cup dried cherries

Preheat oven to 375 degrees.

Using electric mixer, cream butter and sugars until light and fluffy.

Add eggs, one at a time, beating until incorporated.

Mix in vanilla.

Mix in dry ingredients until blended.

Stir in remaining ingredients.

Drop by heaping tablespoons onto baking sheet, leaving space between cookies.

Bake for about 8 minutes, until set.

Remove from baking sheet onto cooling rack to cool.

Enjoy!

   

                Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at sydnegeorge@hotmail.com . Sydne’s recipes from “Special of the day” are archived at http://sydnegeorge.com/blog/.

 

 

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