Butter Cookies Quotes

I was just slipping my pajama top over my head when I heard Ren bellow, “YOU ate ALL of my peanut . . . butter . . . COOKIES?

Let me also say I wanna make you sandwhiches, And soup, And peanut butter cookies, Though, the truth is peanutbutter is actually really bad for you 'cause they grow peanuts in old cotton fields to clean the toxins out of the soil, But hey, you like peanutbutter and I like you!

Ryan Chase was my eighth-grade collage, aspirational and wide-eyed. But Max was the first bite of grilled cheese on a snowy day, the easy fit of my favorite jeans, that one old song that made it onto every playlist. Peanut-butter Girl Scout cookies instead of an ornate cake. Not glamorous or idealized or complicated. Just me.

Kuh-laire, Is cam a fattening Girl Scout Cookie layered with peanut butter and a chocolate coating? No. Then dont make him a tagalong!

Mom brought me some peanut butter cookies and a biography of Judy Garland. She told me she thought my problem was that I was too impatient, my fuse was too short, that I was only interested in instant gratification. I said, “Instant gratification takes too long.” The glib martyr.

Mason Patel is my counterpart. He is the eraser to my chalk. The milk to my cereal. The chocolate to my peanut butter. We were made for each other in cookie heaven.

So Uncle Stuart is marrying that lady? Mom says she's going to be our aunt Amy. She's okay except she would't try any peanut butter M&M chocolate chip fudge cookies. They were good- you ate five, remember? But she said she was on a special diet, and couldn't eat something called carbs. We told her we didn't put any carbs in our cookies, just M&Ms, but she said M&Ms were carbs. Uncle Mitch, what's carbs? email to Uncle Mitch from Haily and Brittany

Well now, this must be love. You sharing the biscuits.” “They’re cookies. Biscuits are hot bread you smother in butter or gravy. Remember which side of the Atlantic you’re on, ace.

Sarah Cynthia Sylvia Stout Would not take the garbage out! She'd scour the pots and scrape the pans, Candy the yams and spice the hams, And though her daddy would scream and shout, She simply would not take the garbage out. And so it piled up to the ceilings: Coffee grounds, potato peelings, Brown bananas, rotten peas, Chunks of sour cottage cheese. It filled the can, it covered the floor, It cracked the window and blocked the door With bacon rinds and chicken bones, Drippy ends of ice cream cones, Prune pits, peach pits, orange peel, Gloppy glumps of cold oatmeal, Pizza crusts and withered greens, Soggy beans and tangerines, Crusts of black burned buttered toast, Gristly bits of beefy roasts. . . The garbage rolled on down the hall, It raised the roof, it broke the wall. . . Greasy napkins, cookie crumbs, Globs of gooey bubble gum, Cellophane from green baloney, Rubbery blubbery macaroni, Peanut butter, caked and dry, Curdled milk and crusts of pie, Moldy melons, dried-up mustard, Eggshells mixed with lemon custard, Cold french fried and rancid meat, Yellow lumps of Cream of Wheat. At last the garbage reached so high That it finally touched the sky. And all the neighbors moved away, And none of her friends would come to play. And finally Sarah Cynthia Stout said, "OK, I'll take the garbage out!" But then, of course, it was too late. . . The garbage reached across the state, From New York to the Golden Gate. And there, in the garbage she did hate, Poor Sarah met an awful fate, That I cannot now relate Because the hour is much too late. But children, remember Sarah Stout And always take the garbage out!

The cookies combine butter and spices in such a way that you could eat a hundred of them and only realize how sick you are after it's too late.

My pulse is buzzing and my stomach is a riot of butterflies and half-digested peanut butter cookies.

If I’m in a room with nunchuks you might as well forget it. It’s like putting down a plate of peanut butter cookies, I cannot resist picking them up. I will invariably grab those nunchuks and start flipping them around, whirling them through the air and within seconds my whole face is bruised and bleeding. I can’t work ’em. I just can’t. Don’t even let me hold them.

I finished my soup and bread and helped myself to a handful of cookies from the cookie jar, glancing at Morelli, wondering at his lean body. He’d eaten two bowls of soup, half a loaf of bread slathered in butter, and seven cookies. I’d counted. He saw me staring and raised his eyebrows in silent question. “I suppose you work out,” I said, mores statement than question. “I run when I can. Do some weights.” He grinned. “Morelli men have good metabolisms.” Life was a bitch.

We live in an age in which saving is subterfuge for spending. No doubt you sincerely believe that there is margarine in your refrigerator because it is more economical than butter. But you are wrong. Look in your bread drawer. How many boxes of cute snack crackers are there? How many packages of commercial cookies reeking of imitation vanilla badly masked with oil of coconut? How many presweetened breakfast cereals? Tell me now that you bought the margarine because you couldn't afford butter. You see - you can't. You bought the bread drawer of goodies because you were conned into them; and you omitted the butter because you were conned out of it. The world has slipped you culinary diagrams instead of food. It counts on your palate being not only wooden, but buried under ten coats of synthetic varnish as well. Therefore, the next time you go to check out of the supermarket, simply put back one box of crackers, circle round the dairy case again, swap your margarine for a pound of butter and walk up to the checker with your head held high, like the last of the big spenders. This is no time for cost-counters: It is time to be very rich or very poor - or both at once.

The next morning we experienced our very first “full English breakfast,” which consisted of tea, orange juice, cookies, oatmeal, granola, berries, bananas, croissants, grapes, pineapples, prunes, yogurt, five kinds of cold cereal, eggs, hash browns, back bacon, sausage, smoked salmon, tomatoes, mushrooms, beans, toast, butter, jam, jelly, and honey. I don’t know how the British do it.

Sunday, April 14 What you might call a stellar day for our home yesterday: one stroke, one broken hip, and one near-asphyxiation on a butter cookie. The ambulance came and went three times in a single afternoon.

Lillian comes out of the kitchen carrying an artefact, the blue metal tin marked Danish Butter Cookies that if I didn't know better I would swear had been in the family for generations - when the Jews left Egypt, they took with them the tins of Danish Butter Cookies. And tins, which as best as I could tell never included Danish Butter Cookies, traveled from house to house, but always, always found their way back to Lillian.

Southern Cheap is, I’m gonna eat stale cookies while I serve you these fresh, warm buttered biscuits. Yankee Cheap is, I’ve got ten million dollars in the bank but I’m gonna cut off the thermostat during a blizzard and here’s my great-great-grandpa’s mothballed coat from the War of 1812 if you don’t have the character and fortitude to generate your own body heat.

I closed my eyes, flared my nostrils, and let the scents flood in. The strongest of them, caramel and brown sugar, smell as yellow-orange as the sun, came first. That one was easy. The one that anyone would notice coming into the shop. And then chocolate of course, the bitter dark and the sugary milk chocolate. I don’t think a normal girl would’ve smelled anything else, and part of me wanted to stop there. But I could feel Sam’s heart pounding behind me, and for once, I gave in. Peppermint swirled into my nostrils, sharp as glass, then raspberry, almost too sweet, like too-ripe fruit. Apple, crisp and pure. Nuts, buttery, warm, earthy, like Sam. The subtle, mild scent of white chocolate. Oh, God, some sort of mocha, rich and dark and sinful. I sighed with pleasure, but there was more. The butter cookies on the shelves added a floury, comforting scent, and the lollipops, a riot of fruit scents too concentrated to be real. The salty bite of pretzels, the bright smell of lemon, the brittle edge of anise. Smells I didn’t even know names for. I groaned.

Kate Moss famously said that “nothing tastes as good as skinny feels.” So I thought I’d put together a little list of things she’s obviously never tried before that taste so much better than buying into an oppressive body ideal could ever feel: Pasta, pizza, mangoes, avocados, doughnuts, peanut butter, sushi, bacon, chocolate cake, lemon cake, any cake really, blueberries, garlic bread, smoked salmon, poached eggs, apples, roast dinners, cookie dough, sweet potatoes, whipped cream, freshly squeezed orange juice, watermelon, gelato, paella, oh and cheese. You’re welcome, Kate!

There will be a cauldron of spiced hot cider, and pumpkin shortbread fingers with caramel and fudge dipping sauces as our freebies, and I've done plenty of special spooky treats. Ladies' fingers, butter cookies the shape of gnarled fingers with almond fingernails and red food coloring on the stump end. I've got meringue ghosts and cups of "graveyard pudding," a dark chocolate pudding layered with dark Oreo cookie crumbs, strewn with gummy worms, and topped with a cookie tombstone. There are chocolate tarantulas, with mini cupcake bodies and legs made out of licorice whips, sitting on spun cotton candy nests. The Pop-Tart flavors of the day are chocolate peanut butter, and pumpkin spice. The chocolate ones are in the shape of bats, and the pumpkin ones in the shape of giant candy corn with orange, yellow, and white icing. And yesterday, after finding a stash of tiny walnut-sized lady apples at the market, I made a huge batch of mini caramel apples.

The day the FDA rule came out, there were partially hydrogenated oils in some 42,720 packaged food products, including 100 percent of crackers, 95 percent of cookies, 85 percent of breading and croutons, 75 percent of baking mixes, 70 percent of chip-type snacks, 65 percent of margarines, and 65 percent of pie shells, frosting, and chocolate chips.

They didn’t speak again but sat in disbelief and wonder as the cookies, made with butter, sugar, flour, eggs, and a dollop of exasperation, slowly cooled on their tray.

FOOD Adobo (uh-doh-boh)---Considered the Philippines's national dish, it's any food cooked with soy sauce, vinegar, garlic, and black peppercorns (though there are many regional and personal variations) Almondigas (ahl-mohn-dee-gahs)---Filipino soup with meatballs and thin rice noodles Baon (bah-ohn)---Food, snacks and other provisions brought on to work, school, or on a trip; food brought from home; money or allowance brought to school or work; lunch money (definition from Tagalog.com) Embutido (ehm-puh-tee-doh)---Filipino meatloaf Ginataang (gih-nih-tahng)---Any dish cooked with coconut milk, sweet or savory Kakanin (kah-kah-nin)---Sweet sticky cakes made from glutinous rice or root crops like cassava (There's a huge variety, many of them regional) Kesong puti (keh-sohng poo-tih)---A kind of salty cheese Lengua de gato (lehng-gwah deh gah-toh)---Filipino butter cookies Lumpia (loom-pyah)---Filipino spring rolls (many variations) Lumpiang sariwa (loom-pyahng sah-ree-wah)---Fresh Filipino spring rolls (not fried) Mamón (mah-MOHN)---Filipino sponge/chiffon cake Matamis na bao (mah-tah-mees nah bah-oh)---Coconut jam Meryenda (mehr-yehn-dah)---Snack/snack time Pandesal (pahn deh sahl)---Lightly sweetened Filipino rolls topped with breadcrumbs (also written pan de sal) Patis (pah-tees)---Fish sauce Salabat (sah-lah-baht)---Filipino ginger tea Suman (soo-mahn)---Glutinous rice cooked in coconut milk, wrapped in banana leaves, and steamed (though there are regional variations) Ube (oo-beh)---Purple yam

…Sugar has become an ingredient avoidable in prepared and packaged foods only by concerted and determined effort, effectively ubiquitous. Not just in the obvious sweet foods (candy bars, cookies, ice creams, chocolates, sodas, juices, sports and energy drinks, sweetened iced tea, jams, jellies, and breakfast cereals both cold and hot), but also in peanut butter, salad dressings, ketchup, BBQ sauces, canned soups, cold cuts, luncheon meats, bacon, hot dogs, pretzels, chips, roasted peanuts, spaghetti sauces, canned tomatoes, and breads. From the 1980's onward manufacturers of products advertised as uniquely healthy because they were low in fat…not to mention gluten free, no MSG, and zero grams trans fat per serving, took to replacing those fat calories with sugar to make them equally…palatable and often disguising the sugar under one or more of the fifty plus names, by which the fructose-glucose combination of sugar and high-fructose corn syrup might be found. Fat was removed from candy bars sugar added, or at least kept, so that they became health food bars. Fat was removed from yogurts and sugars added and these became heart healthy snacks, breakfasts, and lunches.

We were brought hot, delicious coffee and fresh butter rolls. Have you ever eaten sugared egg cookies? That’s how good those rolls were. Maybe better. And the coffee! I can’t begin to describe it. A taste of Paradise!

Not only have government food programs switched over to low-fat products, but pretty much every food company in the country has reformulated its products, from Tyson’s skinless chicken breasts to low-fat soups, spreads, yogurts, and cookies.

Downstairs, entertaining company, Desdemona heard her son’s clarinet and, as if orchestrating a harmony, let out a long sigh. For the last forty-five minutes Gus and Georgia Vasilakis and their daughter Gaia had been sitting in the living room. It was Sunday afternoon. On the coffee table a dish of rose jelly reflected light from the sparkling glasses of wine the adults were drinking. Gaia nursed a glass of lukewarm Vernor’s ginger ale. An open tin of butter cookies sat on the table.

Walking through town with Trip, I thought about how easily he had folded me into his group. Sometimes when Didi makes peanut butter cookies, she'll get all cranky trying to blend the peanut butter in the sugar, eggs, and butter. See, the peanut butter always stays in a big clump and the eggs are all slimy and you have to really work at it before everything gets nice and smooth. But the way Trip pulled me into his buttery, sugary life, you'd never know when I was peanut butter in the first place.

I bit into the chocolate chip. Slowed myself down. By then, almost a week in, I could sort through the assault of layers a little more quickly. The chocolate chips were from a factory, so they had that same slight metallic, absent taste to them, and the butter had been pulled from cows in pens, so the richness was not as full. The eggs were tinged with a hint of far away and plastic. All of those parts hummed in the distance, and then the baker, who'd mixed the batter and formed the dough, was angry. A tight anger, in the cookie itself.

When Charlotte got home from work, she found a Tupperware container on her patio table. On it, Mac had taped a note that read, Just because. She opened the container, and the scent of chocolate and butter burst from it like from a Christmas cracker. She gave a startled laugh. Inside were the biggest chocolate chip cookies she'd ever seen, each the size of her whole hand.

Peacekeeper Christmas Spice Cookies 225g butter, softened 200g sugar 235ml molasses 1 egg 2 tbsp. sour cream 750g all-purpose flour 2 tbsp. baking powder 5g baking soda 1 tsp. ground cinnamon 1 tsp. ground ginger pinch salt 145g chopped walnuts 145g golden raisins 145g chopped dates In a large mixing bowl, cream the butter and sugar together. Add the molasses, egg and sour cream; mix well. Combine the flour, baking powder, baking soda, cinnamon, ginger and salt; gradually add to creamed mixture. Stir in walnuts, raisins and dates. Chill for 2 hours or until easy to handle. On a floured surface, roll out dough finely. Cut with a 21/2-inch round cookie cutter. Place on greased baking sheets. Bake at 325°F for 12–15 minutes. Cool completely.

The promotion of carbohydrate-based foods, such as cereals, breads, crackers, and chips, was exactly the kind of dietary advice large food companies favored, since those were the products they sold. Recommending polyunsaturated oils over saturated fats also served them well because these oils were a major ingredient of their cookies and crackers and were the principal ingredient in their margarines and shortenings.

By the time Herman appears at six thirty, I've done a double batch of my version of an upgraded pinwheel, making a homemade honey oat graham cookie base, a piped swirl of soft vanilla honey marshmallow cream, and a covering of dark chocolate mixed with tiny, crunchy Japanese rice pearls. I've made a test batch of a riff on a Nutter Butter, two thin, crisp peanut butter cookies with a layer of peanut butter cream sandwiched between them. My dad always loved Nutter Butters; he could sit in his office for hours working on briefs, eating them one after another. I figured he would be my best taster, so might as well try them and bring some with me later today. And I've just pulled a new brownie out of the oven: a deep, dark chocolate base with a praline pecan topping, sort of a marriage of brownie and that crispy top layer of a good pecan pie.

Dear Pinterest, When we first started dating, you lured me in with Skittles-flavored vodka and Oreo-filled chocolate chip cookies. You wooed me with cheesy casseroles adjacent to motivational fitness sayings. I loved your inventiveness: Who knew cookies needed a sugary butter dip? You did. You knew, Pinterest. You inspired me, not to make stuff, but to think about one day possibly making stuff if I have time. You took the cake batter, rainbow and bacon trends to levels nobody thought were possible. You made me hungry. The nights I spent pinning and eating nachos were some of the best nights of my life. Pinterest, we can’t see each other anymore. You see, it’s recently come to my attention that some people aren’t just pinning, they are making. This makes me want to make, too. Unfortunately, I’m not good at making, and deep down I like buying way more. Do you see where I’m going with this? I’m starting to feel bad, Pinterest. I don’t enjoy you the way I once did. We need to take a break. I’m going to miss your crazy ideas (rolls made with 7Up? Shut your mouth). This isn’t going to be easy. You’ve been responsible for nearly every 2 a.m. grilled cheese binge I’ve had for the past couple of years, and for that I’ll be eternally grateful. Stay cool, Pinterest. PS. You hurt me. PPS. I’m also poor now. Xo Me 10

I was in the mood for some savory scones- I couldn't eat only sweet things, no matter what Mrs. T said. I cut cold butter into flour with my pastry blender, added minced sun-dried tomatoes, fresh Parmesan, salt and pepper, sprinkled in oregano, and then, on a whim, tossed in crushed fennel seeds. I mixed in an egg and some milk. I kneaded the dough a few times, cut out rounds, and plopped them on a cookie sheet. I brushed the tops with more milk and slid the sheet into the hot oven.

Business was doing well, because all the locals knew that dishes made from the flowers that grew around the apple tree in the Waverley garden could affect the eater in curious ways. The biscuits with lilac jelly, the lavender tea cookies, and the tea cakes made with nasturtium mayonnaise the Ladies Aid ordered for their meetings once a month gave them the ability to keep secrets. The fried dandelion buds over marigold-petal rice, stuffed pumpkin blossoms, and rose-hip soup ensured that your company would notice only the beauty of your home and never the flaws. Anise hyssop honey butter on toast, angelica candy, and cupcakes with crystallized pansies made children thoughtful. Honeysuckle wine served on the Fourth of July gave you the ability to see in the dark. The nutty flavor of the dip made from hyacinth bulbs made you feel moody and think of the past, and the salads made with chicory and mint had you believing that something good was about to happen, whether it was true or not.

Jaclyn’s Snickerdoodle Recipe Ingredients: 1-1/2 cups sugar 1/2 cup BUTTER, softened 1 teaspoon pure vanilla 2 eggs 2-3/4 cups flour 1 teaspoon cream of tartar 1/2 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons sugar 2 teaspoons ground cinnamon AND a secret ingredient! 1/4 teaspoon nutmeg (cookies are good without the nutmeg, but sooo good with it) Instructions: Heat oven to 350 degrees Fahrenheit. Combine first four ingredients and mix well In separate bowl combine flour, cream of tartar, and baking soda. Then mix into creamed mixture. Blend well to avoid flour clumps! Shape dough into 1-inch balls. Combine the 2 tablespoons sugar with the cinnamon and nutmeg. Roll each dough ball in the sugar mixture and place on a cookie sheet, leaving about 2 inches between cookies. Bake approximately 10 minutes. Remove from cookie sheet immediately and allow to cool. ENJOY warm or allow to cool. Serve with cold milk or hot beverage of your choice. These keep best in the refrigerator if they last more than a few minutes!!

There’s an analogy I came up with once for an interviewer who asked me how much of my material was autobiographical,” Octavia says. “I said that the life experience of a fiction writer is like butter in cookie dough: it’s a crucial part of flavor and texture — you certainly couldn’t leave it out — but if you’ve done it right, it can’t be discerned as a separate element. There shouldn't be a place that anyone can point to and say, There--she's talking about her miscarriage, or Look--he wrote that because his wife had an affair

Hoping to ground herself, Rosie closed her eyes and thought of butter, the way other people probably pictured relaxing tropical idylls. Her favorite thing in the world was creaming butter and sugar, watching the way two disparate ingredients come together to form something new. She could picture it in her mind, back in the kitchen at home: the soft pale yellow of the butter, the old wooden spoon, and the cracked brown mixing bowl. Butter was magic. The starting point for cookies and cake and pie and muffins and everything good.

Tatiasha, my wife, I got cookies from you and Janie, anxious medical advice from Gordon Pasha (tell him you gave me a gallon of silver nitrate), some sharp sticks from Harry (nearly cried). I’m saddling up, I’m good to go. From you I got a letter that I could tell you wrote very late at night. It was filled with the sorts of things a wife of twenty-seven years should not write to her far-away and desperate husband, though this husband was glad and grateful to read and re-read them. Tom Richter saw the care package you sent with the preacher cookies and said, “Wow, man. You must still be doing something right.” I leveled a long look at him and said, “It’s good to know nothing’s changed in the army in twenty years.” Imagine what he might have said had he been privy to the fervent sentiments in your letter. No, I have not eaten any poison berries, or poison mushrooms, or poison anything. The U.S. Army feeds its men. Have you seen a C-ration? Franks and beans, beefsteak, crackers, fruit, cheese, peanut butter, coffee, cocoa, sacks of sugar(!). It’s enough to make a Soviet blockade girl cry. We’re going out on a little scoping mission early tomorrow morning. I’ll call when I come back. I tried to call you today, but the phone lines were jammed. It’s unbelievable. No wonder Ant only called once a year. I would’ve liked to hear your voice though: you know, one word from you before battle, that sort of thing . . . Preacher cookies, by the way, BIG success among war-weary soldiers. Say hi to the kids. Stop teaching Janie back flip dives. Do you remember what you’re supposed to do now? Kiss the palm of your hand and press it against your heart.   Alexander   P.S. I’m getting off the boat at Coconut Grove. It’s six and you’re not on the dock. I finish up, and start walking home, thinking you’re tied up making dinner, and then I see you and Ant hurrying down the promenade. He is running and you’re running after him. You’re wearing a yellow dress. He jumps on me, and you stop shyly, and I say to you, come on, tadpole, show me what you got, and you laugh and run and jump into my arms. Such a good memory. I love you, babe.

ESTHER’S RECIPE FOR BOYFRIEND COOKIES Ingredients: 1 cup butter, softened ¾ cup granulated sugar ¾ cup brown sugar, packed 3 eggs 1 teaspoon vanilla ¼ cup whole wheat flour ¼ cup soy flour 3½ cups quick-cooking oatmeal 1½ cups salted peanuts, coarsely chopped 1 cup carob chips Preheat oven to 350 degrees. Cream butter and sugars. Add eggs and vanilla, beating until fluffy. Sift flours and add to creamed mixture. Fold in oatmeal, peanuts, and carob chips. Drop by teaspoon 2 inches apart on greased baking sheet and bake 8 to 10 minutes. Yield: 7 to 8 dozen cookies.

Mostly I love Halloween because it is the orange-and-black beginning of a season that tumbles into Thanksgiving, which tumbles into Christmas. And Zombies just seem a little out of place in that. Thanksgiving should have nothing to do with armies of shuffling undead. Don’t get me started on Christmas. The only undead at Christmas should be Jacob Marley, wailing about greed. The iconic image of Halloween should be the pun’kin. The pun’kin, carved into faces that are scary only because we want them to be, winking from every porch. The pun’kin cast in plastic, swinging from the hands of knee-high princesses, leering back from department store shelves, until it gives way to tins of butter cookies. But I fear for the pun’kin. How long before before he is kicked down the street by zombie hordes, booted into obscurity? Young people tell me that no one—no one— wants to dress up like a pun’kin any more. All a pun’kin does they say is sit there, and glow. This may be true, all of it, but try to make a pie out of a zombie, and see where that gets you. Though I hear that, when it comes to pies, your canned zombie is the way to go.

After some experimentation, we put hot water in a measuring cup and dissolved the honeysuckle nectar by swirling the stems around. When we were done with all the flowers, I tasted the golden liquid; it was sweet and fragrant. There wasn't much of the solution, though- we'd have to make a very small batch if we wanted the honeysuckle to be noticeable. We measured out the dry ingredients and Vik whisked in a pinch of ground cloves while I creamed the butter with the sugar, and then added honey. We poured in the honeysuckle nectar and combined everything. Vik and I tasted the dough: it was sweet and spicy, the flavors in perfect harmony.

With the heady scent of yeast in the air, it quickly becomes clear that Langer's hasn't changed at all. The black-and-white-checked linoleum floor, the tin ceiling, the heavy brass cash register, all still here. The curved-front glass cases with their wood counter, filled with the same offerings: the butter cookies of various shapes and toppings, four kinds of rugelach, mandel bread, black-and-white cookies, and brilliant-yellow smiley face cookies. Cupcakes, chocolate or vanilla, with either chocolate or vanilla frosting piled on thick. Brownies, with or without nuts. Cheesecake squares. Coconut macaroons. Four kinds of Danish. The foil loaf pans of the bread pudding made from the day-old challahs. And on the glass shelves behind the counter, the breads. Challahs, round with raisins and braided either plain or with sesame. Rye, with and without caraway seeds. Onion kuchen, sort of strange almost-pizza-like bread that my dad loves, and the smaller, puffier onion rolls that I prefer. Cloverleaf rolls. Babkas. The wood-topped cafe tables with their white chairs, still filled with the little gossipy ladies from the neighborhood, who come in for their mandel bread and rugelach, for their Friday challah and Sunday babka, and take a moment to share a Danish or apple dumpling and brag about grandchildren.

Karl Smith’s Russian Tea Cakes (Pete’s favorite) 1 cup soft butter ½ cup sifted confectioners’ sugar 1 tsp vanilla 2¼ cups sifted all-purpose flour ¼ tsp salt ¾ finely chopped nuts (More confectioners’ sugar for finishing) Mix together thoroughly the butter, confectioners’ sugar and vanilla. Sift together the flour and salt and stir into the butter/sugar mixture. Add chopped nuts. Chill dough. Roll into one-inch balls and place them 2½ inches apart on an ungreased baking sheet. Bake at 400 degrees until set, but not brown—about 10 to 12 minutes. While still warm, roll in confectioners’ sugar. Cool. Roll in confectioners’ sugar again. Makes about 4 dozen 1½-inch cookies.

There are food stations around the room, each representing one of the main characters. The Black Widow station is all Russian themed, with a carved ice sculpture that delivers vodka into molded ice shot glasses, buckwheat blini with smoked salmon and caviar, borsht bite skewers, minipita sandwiches filled with grilled Russian sausages, onion salad, and a sour cream sauce. The Captain America station is, naturally, all-American, with cheeseburger sliders, miniwaffles topped with a fried chicken tender and drizzled with Tabasco honey butter, paper cones of French fries, mini-Chicago hot dogs, a mac 'n' cheese bar, and pickled watermelon skewers. The Hulk station is all about duality and green. Green and white tortellini, one filled with cheese, the other with spicy sausage, skewered with artichoke hearts with a brilliant green pesto for dipping. Flatbreads cooked with olive oil and herbs and Parmesan, topped with an arugula salad in a lemon vinaigrette. Mini-espresso cups filled with hot sweet pea soup topped with cold sour cream and chervil. And the dessert buffet is inspired by Loki, the villain of the piece, and Norse god of mischief. There are plenty of dessert options, many of the usual suspects, mini-creme brûlée, eight different cookies, small tarts. But here and there are mischievous and whimsical touches. Rice Krispies treats sprinkled with Pop Rocks for a shocking dining experience. One-bite brownies that have a molten chocolate center that explodes in the mouth. Rice pudding "sushi" topped with Swedish Fish.

The story was simple: a child named Amanda Pine, who enjoyed food in a way some therapists consider significant, was eating Madeline’s lunch. This was because Madeline’s lunch was not average. While all the other children gummed their peanut butter and jelly sandwiches, Madeline opened her lunch box to find a thick slice of leftover lasagna, a side helping of buttery zucchini, an exotic kiwi cut into quarters, five pearly round cherry tomatoes, a tiny Morton salt shaker, two still-warm chocolate chip cookies, and a red plaid thermos full of ice-cold milk. These contents were why everyone wanted Madeline’s lunch, Madeline included. But Madeline offered it to Amanda because friendship requires sacrifice, but also because Amanda was the only one in the entire school who didn’t make fun of the odd child Madeline already knew she was.

Dear Peter, I miss you. It’s only been five days but I miss you like it’s been five years. Maybe because I don’t know if this is just it, if you and I will ever talk again. I mean I’m sure we’ll say hi in chem class, or in the hallways, but will it ever be like it was? That’s what makes me sad. I felt like I could say anything to you. I think you felt the same way. I hope you did. So I’m just going to say anything to you right now, while I’m still feeling brave. What happened between us in the hot tub scared me. I know it was just a day in the life of Peter for you, but for me it meant a lot more, and that’s what scared me. Not just what people were saying about it, and me, but that it happened at all. How easy it was, how much I liked it. I got scared and I took it out on you and for that I’m truly sorry. And at the recital party, I’m sorry I didn’t defend you to Josh. I should have. I know I owed you that much. I owed you that much and more. I still can’t believe you came, and that you brought those fruitcake cookies. You looked cute in your sweater, by the way. I’m not saying that to butter you up. I mean it. Sometimes I like you so much I can’t stand it. It fills up inside me, all the way to the brim, and I feel like I could overflow. I like you so much I don’t know what to do with it. My heart beats so fast when I know I’m going to see you again. And then, when you look at me the way you do, I feel like the luckiest girl in the world. Those things Josh said about you, they weren’t true. You haven’t brought me down. Just the opposite. You’ve brought me out. You gave me my first love story, Peter. Please just don’t let it be over yet. Love, Lara Jean

Sarah's first introduction was the signature sugardoodle. Big, billowy, and buttery, sparkling with a generous coating of sugar crystals and cinnamon, it has the perfect savory-sweet balance that comes from creamed butter and sugar. When she created it, the bakery's cookie menu was dominated by chocolaty options. She was looking to add something with a different flavor profile. Then, for the 2013 holiday season, she was playing with recipe ideas that would evoke nostalgia and home baking and struck upon the ginger spice cookie, a soft, sweet molasses number with the bite of ginger, cinnamon, and nutmeg. It was so popular it stuck around beyond the holidays and became a year-round best seller. Then came the killer red velvet. Rich from cocoa, savory from a cream-cheese center, and crunchy from its sugar-dusted top, it gives red velvet lovers a whole new creation to die for.

Another strategy was to target kids. “The human infant enters the world without information about what is edible and what is not,” wrote psychologist Paul Rozin, who studied disgust for many years at the University of Pennsylvania. Until kids are around two, you can get them to try pretty much anything, and Rozin did. In one memorable study, he tallied the percentage of children aged sixteen to twenty-nine months who ate or tasted the following items presented to them on a plate: fish eggs (60 percent), dish soap (79 percent), cookies topped with ketchup (94 percent), a dead (sterilized) grasshopper (30 percent), and artfully coiled peanut butter scented with Limburger cheese and presented as “dog-doo” (55 percent). The lowest-ranked item, at 15 percent acceptance, was a human hair.* By the time children are ten years old, generally speaking, they’ve learned to eat like the people around them.

Kenza’s Recipe for Ghoribas: (Makes about 50 small cookies) 2 eggs plus 1 separated egg ½ a tea glass of sugar ½ a tea glass of melted butter 3 large spoonfuls of honey 4 tea glasses of flour (Sift the flour with 1 teaspoon of bicarbonate of soda and 1 teaspoon of cream of tartar) A pinch of salt Zest of an orange In a big mixing bowl beat together the 2 eggs plus the white of the separated egg (keep the yolk aside for later) and the sugar. Add the butter, honey and orange zest and beat some more. Then carefully mix in the sifted flour until the cookie dough comes together, soft enough to be rolled into little balls between your hands. Put the balls of dough on to a buttered tray and brush with the beaten egg yolk. Bake in the oven for 10–15 minutes. Josie’s Journal – Tuesday 29th April, 1941 Maman had organised a meeting at our house this morning for ladies who were interested in supporting the work of the Committee for Assistance of Foreign Refugees.

Can I make you a cup of tea?” He says that would be wonderful, and she smiles handsomely; then her face darkens in terrible sorrow. “And I am so sorry, Mr. Arthur,” she says, as if imparting the death of a loved one. “You are too early to see the cherry blossoms.” After the tea (which she makes by hand, whisking it into a bitter green foam—“Please eat the sugar cookie before the tea”) he is shown to his room and told it was, in fact, the novelist Kawabata Yasunari’s favorite. A low lacquered table is set on the tatami floor, and the woman slides back paper walls to reveal a moonlit corner garden dripping from a recent rain; Kawabata wrote of this garden in the rain that it was the heart of Kyoto. “Not any garden,” she says pointedly, “but this very garden.” She informs him that the tub in the bathroom is already warm and that an attendant will keep it warm, always, for whenever he needs it. Always. There is a yukata in the closet for him to wear. Would he like dinner in the room? She will bring it personally for him: the first of the four kaiseki meals he will be writing about. The kaiseki meal, he has learned, is an ancient formal meal drawn from both monasteries and the royal court. It is typically seven courses, each course composed of a particular type of food (grilled, simmered, raw) and seasonal ingredients. Tonight, it is butter bean, mugwort, and sea bream. Less is humbled both by the exquisite food and by the graciousness with which she presents it. “I most sincerely apologize I cannot be here tomorrow to see you; I must go to Tokyo.” She says this as if she were missing the most extraordinary of wonders: another day with Arthur Less. He sees, in the lines around her mouth, the shadow of the smile all widows wear in private. She bows and exits, returning with a sake sampler. He tries all three, and when asked which is his favorite, he says the Tonni, though he cannot tell the difference. He asks which is her favorite. She blinks and says: “The Tonni.” If only he could learn to lie so compassionately.

Language, Sweet," said Magnus's mother, arriving with a plate full of homemade biscuits. She didn't scold him too harshly about his talk these days. Magnus suspected this was because Mama shared Uncle Sweet's opinion about the Nazis. Yet despite the shortages and rationing, she had managed to turn out the most delicious biscuits Magnus had ever tasted. They were redolent of butter, which Mrs. Gundersen up the hill traded for apples from the family orchard. Uncle Sweet made a great show of fanning himself and swooning as he ate a biscuit. "Language," he said, "is nothing but a bunch of words, and there are no words to express how wonderful this cookie is. I swear, if you were not already married, I would have you locked in a workroom like Rumpelstiltskin's daughter, forced to bake for me all day." He stole another biscuit from the platter and headed for the basement, lighting his way with an oil lamp. No one ever asked where his photographic chemicals came from- no one wanted to hold the answer like a piece of stolen fruit.

BONNIE BROWNIE COOKIE BARS Preheat oven to 350 degrees F., rack in the middle position.   4 one-ounce squares semi-sweet chocolate (or 3/4 cup chocolate chips) 3/4 cup butter (one and a half sticks) 1½ cups white (granulated) sugar 3 beaten eggs (just whip them up in a glass with a fork) 1 teaspoon vanilla extract 1 cup flour (pack it down in the cup when you measure it) 1/2 cup chopped cashews 1/2 cup chopped butterscotch chips 1/2 cup semi-sweet chocolate chips (I used Ghirardelli)   Prepare a 9-inch by 13-inch cake pan by lining it with a piece of foil large enough to flap over the sides. Spray the foil-lined pan with Pam or another nonstick cooking spray.   Microwave the chocolate squares and butter in a microwave-safe mixing bowl on HIGH for 1 minute. Stir. (Since chocolate frequently maintains its shape even when melted, you have to stir to make sure.) If it’s not melted, microwave for an additional 20 seconds and stir again. Repeat if necessary.   Stir the sugar into the chocolate mixture. Feel the bowl. If it’s not so hot it’ll cook the eggs, add them now, stirring thoroughly. Mix in the vanilla extract.   Mix in the flour, and stir just until it’s moistened.   Put the cashews, butterscotch chips, and chocolate chips in the bowl of a food processor, and chop them together with the steel blade. (If you don’t have a food processor, you don’t have to buy one for this recipe—just chop everything up as well as you can with a sharp knife.)   Mix in the chopped ingredients, give a final stir by hand, and spread the batter out in your prepared pan. Smooth the top with a rubber spatula.   Bake at 350 degrees F. for 30 minutes.   Cool the Bonnie Brownie Cookie Bars in the pan on a metal rack. When they’re thoroughly cool, grasp the edges of the foil and lift the brownies out of the pan. Place them facedown on a cutting board, peel the foil off the back, and cut them into brownie-sized pieces.   Place the squares on a plate and dust lightly with powdered sugar if you wish.   Hannah’s Note: If you’re a chocoholic, or if you’re making these for Mother, frost them with Neverfail Fudge Frosting before you cut them.

She pulls from a shelf certain rare spices and sugars that her successor is unlikely to use. Insulating the jars with softbound books and sheafs of cooking notes, she packs them in a carton that came to this kitchen holding boxes of Italian pasta. She examines the fanciful designs on a container of sugar imported from Turkey, a favorite finish for the surface of cookies: bearclaws, butter wafers. The large, faceted granules glitter like bluish rhinestones; children always choose those cookies first. She wonders if she will be able to get this sugar anymore, if borders will tighten so austerely that she will lose some of her most precious, treasured ingredients: the best dried lavender and mascarpone, pomegranate molasses. But in the scheme of things, does it matter? She comes upon her collection of vinegars, which she uses to brighten the character of certain cakes, to hold the line between sweet and cloying. She takes down a spicy vinegar she bought at a nearby farm; inside the bottle, purple peppers, like sleeping bats, hang from the surface of the liquid. Greenie used it in a dark chocolate ice cream and molasses pie.

CHOCOLATE CHIP CRUNCH COOKIES Preheat oven to 375° F., rack in the middle position. 1 cup butter (2 sticks, melted) 1 cup white sugar 1 cup brown sugar 2 teaspoons baking soda 1 teaspoon salt 2 teaspoons vanilla 2 beaten eggs (you can beat them up with a fork) 2½ cups flour (not sifted) 2 cups crushed corn flakes (just crush them with your hands) 1 to 2 cups chocolate chips Melt butter, add the sugars and stir. Add soda, salt, vanilla, and beaten eggs. Mix well. Then add flour and stir it in. Add crushed corn flakes and chocolate chips and mix it all thoroughly.   Form dough into walnut-sized balls with your fingers and place on a greased cookie sheet, 12 to a standard sheet. Press them down slightly with a floured or greased spatula. Bake at 375 degrees for 8 to 10 minutes. Cool on cookie sheet for 2 minutes, then remove to a wire rack until they’re completely cool. (The rack is important—it makes them crisp.)   Yield: 6 to 8 dozen, depending on cookie size.   (These cookies have been Andrea’s favorites since high school.)   Hannah’s Note: If these cookies spread out too much in the oven, reduce temp. to 350° F. and do not flatten before baking.

DOLL FACE COOKIES Preheat oven to 375 degrees F., rack in the middle position. (THESE COOKIES HAVE NO EGGS) ½ cup melted butter (1 stick) 1 cup brown sugar, tightly packed ½ cup molasses*** 1 teaspoon baking soda ½ teaspoon salt ½ teaspoon cinnamon 1 teaspoon lemon juice ½ cup milk 2½ cups flour (no need to sift) 1 cup (approximately) golden raisins, regular raisins, or currants to decorate Melt butter in a large microwave bowl. When the butter has cooled to room temperature, stir in the brown sugar and molasses. Add the soda, salt, and cinnamon and mix it all up. Mix in the teaspoon of lemon juice. Add half the flour to your bowl and mix it up. Slowly pour in the milk, a little at a time, and mix as you go. Add the rest of the flour and stir until it’s thoroughly incorporated. Drop the dough by rounded teaspoon onto UNGREASED cookie sheets, 12 to a standard-size sheet. Put three raisins on top of each cookie, two for the eyes and one for the mouth. Bake for 10 to 12 minutes at 375 degrees F. Let the cookies cool on the sheet for 2 minutes and then transfer them to a wire rack to cool completely. Yield: 4 to 5 dozen, depending on cookie size. Immelda Giese,

TICKLED PINK LEMONADE COOKIES   Preheat oven to 350 degrees F., rack in the middle position. Hannah’s 1st Note: This recipe is from Lisa’s Aunt Nancy. It’s a real favorite down at The Cookie Jar because the cookies are different, delicious, and very pretty. ½ cup salted, softened butter (1 stick, 4 ounces, ¼ pound) (do not substitute) ½ cup white (granulated) sugar ½ teaspoon baking powder ¼ teaspoon baking soda 1 large egg, beaten cup frozen pink or regular lemonade concentrate, thawed 3 drops of liquid red food coloring (I used ½ teaspoon of Betty Crocker food color gel) 1 and ¾ cups all-purpose flour (pack it down in the cup when you measure it) In the bowl of an electric mixer, beat the softened butter with the sugar until the resulting mixture is light and fluffy. Mix in the baking powder and baking soda. Beat until they’re well-combined. Mix in the beaten egg and the lemonade concentrate. Add 3 drops of red food coloring (or ½ teaspoon of the food color gel, if you used that). Add the flour, a half-cup or so at a time, beating after each addition. (You don’t have to be exact—just don’t put in all the flour at once.) If the resulting cookie dough is too sticky to work with, refrigerate it for an hour or so. (Don’t forget to turn off your oven if you do this. You’ll have to preheat it again once you’re ready to bake.) Drop the cookies by teaspoonful, 2 inches apart, on an UNGREASED cookie sheet. Bake the Tickled Pink Lemonade Cookies at 350 degrees F. for 10 to 12 minutes or until the edges are golden brown. (Mine took 11 minutes.) Let the cookies cool on the cookie sheet for 2 minutes. Then use a metal spatula to remove them to a wire rack to cool completely. FROSTING FOR PINK LEMONADE COOKIES   2 Tablespoons salted butter, softened 2 cups powdered sugar (no need to sift unless it’s got big lumps) 2 teaspoons frozen pink or regular lemonade concentrate, thawed 3 to 4 teaspoons milk (water will also work for a less creamy frosting) 2 drops red food coloring (or enough red food color gel to turn the frosting pink) Beat the butter and the powdered sugar together. Mix in the lemonade concentrate. Beat in the milk, a bit at a time, until the frosting is almost thin enough to spread, but not quite. Mix in the 2 drops of red food coloring. Stir until the color is uniform. If your frosting is too thin, add a bit more powdered sugar. If your frosting is too thick, add a bit more milk or water.

And yeah, put out as I can be with Mama 'bout a lotta things, I gotta admit she gets all the credit for getting me interested in cooking when I was just knee-high to a grasshopper. Gladys never seemed to give a damn about it when we were kids, which I guess is why she and that family of hers nourish themselves today mainly on KFC and Whoppers and junk like that. But me, I couldn't keep my eyes off Mama when she'd fix a mess of short ribs, or cut out perfect rounds of buttermilk biscuit dough with a juice glass, or spread a thick, real shiny caramel icing over her 1-2-3-4 cakes. And I can remember like it was yesterday (must have been about 4 years old at the time) when she first let me help her bake cookies, especially the same jelly treats I still make today and could eat by the dozen if I didn't now have better control. "Honey, start opening those jars on the counter," she said while she creamed butter and sugar with her Sunbeam electric hand mixer in the same wide, chipped bowl she used to make for biscuit dough. Strawberry, peach, and mint- the flavors never varied for Mama's jelly treats, and just the idea of making these cookies with anything but jelly and jam she'd put up herself the year before would have been inconceivable to Mama.

Recipes TOM PEPPER’S HOT BREW To soothe the throat or otherwise ease a long day. 1.4 drachm (1 tsp) local raw honey 16 drachm (1 oz) scotch or bourbon ½ pint (1 cup) hot water 3 sprigs fresh thyme Stir honey and bourbon at bottom of mug. Add hot water and thyme sprigs. Steep five minutes. Sip while warm. BLACKFRIARS BALM FOR BUGS AND BOILS To subdue angry, itchy skin caused by insect bites. 1 drachm (0.75 tsp) castor oil 1 drachm (0.75 tsp) almond oil 10 drops tea tree oil 5 drops lavender oil In a 2.7 drachm (10 ml) glass rollerball vial, add the 4 oils. Fill to top with water and secure cap. Shake well before each use. Apply to itchy, uncomfortable skin. ROSEMARY BUTTER BISCUIT COOKIES A traditional shortbread. Savory yet sweet, and in no way sinister. 1 sprig fresh rosemary 1 ½ cup butter, salted 2⁄3cup white sugar 2 ¾ cup all-purpose flour Remove leaves from rosemary and finely chop (approximately 1 Tbsp or to taste). Soften butter; blend well with sugar. Add rosemary and flour; mix well until dough comes together. Line 2 cookie sheets with parchment paper. Form dough into 1.25-inch balls; press gently into pans until 0.5-inch thick. Refrigerate at least 1 hour. Preheat oven to 375°F. Bake for 10–12 minutes, just until bottom edges are golden. Do not overbake. Cool at least 10 minutes. Makes 45 cookies.

David Chang, who had become the darling of the New York restaurant world, thanks to his Momofuku noodle and ssäm bars in the East Village, opened his third outpost, Momofuku Milk Bar, just around the corner from my apartment. While everyone in the city was clamoring for the restaurants' bowls of brisket ramen and platters of pig butt, his pastry chef, Christina Tosi, was cooking up "crack pie," an insane and outrageous addictive concoction made largely of white sugar, brown sugar, and powdered sugar, with egg yolks, heavy cream, and lots of butter, all baked in an oat cookie crust. People were going nuts for the stuff, and it was time for me to give this crack pie a shot. But as soon as I walked into the industrial-style bakery, I knew crack could have nothing on the cookies. Blueberry and cream. Double chocolate. Peanut butter. Corn. (Yes, a corn cookie, and it was delicious). There was a giant compost cookie, chock-full of pretzels, chips, coffee grounds, butterscotch, oats, and chocolate chips. But the real knockout was the cornflake, marshmallow, and chocolate chip cookie. It was sticky, chewy, and crunchy at once, sweet and chocolaty, the ever-important bottom side rimmed in caramelized beauty. I love rice crisps in my chocolate, but who would have thought that cornflakes in my cookies could also cause such rapture?

I don't want to give up my prime position over here by the cookies," she shouted back. "Are they good? The cookies?" "They're great!" This was the loudest conversation Rosie had ever had about cookies. "Really good, tight crumb structure. You can tell the butter is high quality. And each cookie is so consistent. And the piping!" She picked up another one, aware that she'd already eaten way too many of them but was probably about to eat another. "The piping on the front is beautiful, but the frosting still tastes good." "Thank you." He grinned. "Did you make these?" Rosie asked, surprised. "Yeah! I love Halloween." "You love Halloween." Rosie couldn't believe he'd made all of these. Firstly, they were so identical, they looked like they'd been made by a machine. But what she really couldn't believe was that Bodie Tal was exhibiting the same level of Halloween enthusiasm that Owen had abandoned several years ago because he'd decided he was too old for it. "Halloween is the best holiday ever. Costumes? Sugar? The sick orange-and-black color scheme? What's not to like?" Rosie laughed as he reached over her to grab a cookie and took a bite. She could smell his aftershave, again. She took half a step back. "Do you think they're too salty?" he asked, chewing. "No, the salt cuts the butter. You need it to balance the richness. You did it perfectly, actually.

Pumpkin Sugar Cookies Sugar Cookies just got better with a little pumpkin! This recipe creates soft, chewy, lightly spicy glazed pumpkin sugar cookies that are perfect for Fall! Ingredients: 1/2 cup softened butter 1/2 cup vegetable oil 1/2 cup pumpkin puree {canned pumpkin} 1 cup granulated sugar 1/2 cup powdered sugar 1/2 teaspoon vanilla 2 large eggs 4 cups all purpose flour 1/4 teaspoon baking soda 1/4 teaspoon cream of tartar 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg For the glaze topping: 3 cups powdered sugar 4 tablespoons water 1/4 teaspoon pumpkin pie spice Instructions Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicone baking mat and set aside. In a large bowl, stir butter, oil, pumpkin, sugars, vanilla and eggs together until incorporated and smooth. Slowly mix in all dry ingredients until completely incorporated. Scoop onto prepared baking sheet using 1 1/2 tablespoon scoop and flatten to 1/2 inch thick using the bottom of a glass. If the dough is sticking to the glass, press the bottom of the glass in granulated sugar before flattening. Bake 8-9 minutes. While cookies bake, stir all ingredients together for glaze until smooth. Once cookies are finished baking, cool 3 minutes on baking sheet before transferring to cooling rack. Spread 1 1/2 teaspoons glaze over each warm cookie. Let glaze harden 2-3 hours before serving. OR eat them warm with lots of runny glaze.

Rachael Ray was in the middle of making small lemon bars, which reminded me almost immediately of a new recipe for lemon drop cookies I'd been wanting to try and maybe serve at an upcoming children's birthday party I had scheduled. Like I say, cooking can be like therapy for me when I'm real upset, and no sooner had I grabbed a bag of lemon drop candy in the cabinet, wrapped the nuggets in a towel, and begun beating them to bits with a hammer than I calmed down and concentrated on making the batter just right. Butter, sugar, grated lemon rind, heavy cream, an egg, flour baking powder and salt, the crushed candy- the ingredients couldn't have been simpler. What I wondered about was whether the candy would melt during the baking, and I got my answer after the cookies had been in the oven about twelve minutes, and I finally bit into a cooled one, and noticed a slight crunch that was one of the most wonderful sensations I'd ever experienced. Yeah, the cookies were out of this world, and I knew the kids would love 'em, but since I personally like most of my cookies to be kinda chewy, I did decide then and there that the next time I baked a batch, I'd test the texture after only ten minutes of baking- or till just the edges of the cookies browned. I also decided these cookies could give Miss Rachael Ray's lemon bars a good run for their money, and that they should have me on that program doing something a little different. I mean, anybody can make ordinary lemon bars.

Blues Elizabeth Alexander, 1962 I am lazy, the laziest girl in the world. I sleep during the day when I want to, ‘til my face is creased and swollen, ‘til my lips are dry and hot. I eat as I please: cookies and milk after lunch, butter and sour cream on my baked potato, foods that slothful people eat, that turn yellow and opaque beneath the skin. Sometimes come dinnertime Sunday I am still in my nightgown, the one with the lace trim listing because I have not mended it. Many days I do not exercise, only consider it, then rub my curdy belly and lie down. Even my poems are lazy. I use syllabics instead of iambs, prefer slant to the gong of full rhyme, write briefly while others go for pages. And yesterday, for example, I did not work at all! I got in my car and I drove to factory outlet stores, purchased stockings and panties and socks with my father’s money. To think, in childhood I missed only one day of school per year. I went to ballet class four days a week at four-forty-five and on Saturdays, beginning always with plie, ending with curtsy. To think, I knew only industry, the industry of my race and of immigrants, the radio tuned always to the station that said, Line up your summer job months in advance. Work hard and do not shame your family, who worked hard to give you what you have. There is no sin but sloth. Burn to a wick and keep moving. I avoided sleep for years, up at night replaying evening news stories about nearby jailbreaks, fat people who ate fried chicken and woke up dead. In sleep I am looking for poems in the shape of open V’s of birds flying in formation, or open arms saying, I forgive you, all.

Mondays are for baklava, which she learned to make by watching her parents. Her mother said that a baklava-maker should have sensitive, supple hands, so she was in charge of opening and unpeeling the paper-thin layers of dough and placing them in a stack in the tray. Her father was in charge of pastry-brushing each layer of dough with a coat of drawn butter. It was systematic yet graceful: her mother carefully unpeeling each layer and placing them in the tray where Sirine's father painted them. It was important to move quickly so that the unbuttered layers didn't dry out and start to fall apart. This was one of the ways that Sirine learned how her parents loved each other- their concerted movements like a dance; they swam together through the round arcs of her mother's arms and her father's tender strokes. Sirine was proud when they let her paint a layer, prouder when she was able to pick up one of the translucent sheets and transport it to the tray- light as raw silk, fragile as a veil. On Tuesday morning, however, Sirine has overslept. She's late to work and won't have enough time to finish preparing the baklava before starting breakfast. She could skip a day of the desserts and serve the customers ice cream and figs or coconut cookies and butter cake from the Iranian Shusha Bakery two doors down. But the baklava is important- it cheers the students up. They close their eyes when they bite into its crackling layers, all lightness and scent of orange blossoms. And Sirine feels unsettled when she tries to begin breakfast without preparing the baklava first; she can't find her place in things. So finally she shoves the breakfast ingredients aside and pulls out the baklava tray with no idea of how she'll find the time to finish it, just thinking: sugar, cinnamon, chopped walnuts, clarified butter, filo dough....

TIO TITO’S SUBLIME LIME BAR COOKIES Preheat oven to 350 degrees F., rack in the middle position. ½ cup finely-chopped coconut (measure after chopping—pack it down when you measure it) 1 cup cold salted butter (2 sticks, 8 ounces, ½ pound) ½ cup powdered (confectioners) sugar (no need to sift unless it’s got big lumps) 2 cups all-purpose flour (pack it down when you measure it)   4 beaten eggs (just whip them up with a fork) 2 cups white (granulated) sugar cup lime juice (freshly squeezed is best) cup vodka (I used Tito’s Handmade Vodka) ½ teaspoon salt 1 teaspoon baking powder ½ cup all-purpose flour (pack it down when you measure it) Powdered (confectioners) sugar to sprinkle on top Coconut Crust: To get your half-cup of finely-chopped coconut, you will need to put approximately ¾ cup of shredded coconut in the bowl of a food processor. (The coconut will pack down more when it’s finely-chopped so you’ll need more of the stuff out of the package to get the half-cup you need for this recipe.) Chop the shredded coconut up finely with the steel blade. Pour it out into a bowl and measure out ½ cup, packing it down when you measure it. Return the half-cup of finely chopped coconut to the food processor. (You can also do this by spreading out the shredded coconut on a cutting board and chopping it finely by hand.) Cut each stick of butter into eight pieces and arrange them in the bowl of the food processor on top of the chopped coconut. Sprinkle the powdered sugar and the flour on top of that. Zoop it all up with an on-and-off motion of the steel blade until it resembles coarse cornmeal. Prepare a 9-inch by 13-inch rectangular cake pan by spraying it with Pam or another nonstick cooking spray. Alternatively, for even easier removal, line the cake pan with heavy-duty foil and spray that with Pam. (Then all you have to do is lift the bar cookies out when they’re cool, peel off the foil, and cut them up into pieces.) Sprinkle the crust mixture into the prepared cake pan and spread it out with your fingers. Pat it down with a large spatula or with the palms of your impeccably clean hands. Hannah’s 1st Note: If your butter is a bit too soft, you may end up with a mass that balls up and clings to the food processor bowl. That’s okay. Just scoop it up and spread it out in the bottom of your prepared pan. (You can also do this in a bowl with a fork or a pie crust blender if you prefer.) Hannah’s 2nd Note: Don’t wash your food processor quite yet. You’ll need it to make the lime layer. (The same applies to your bowl and fork if you make the crust by hand.) Bake your coconut crust at 350 degrees F. for 15 minutes. While your crust is baking, prepare the lime layer. Lime Layer: Combine the eggs with the white sugar. (You can use your food processor and the steel blade to do this, or you can do it by hand in a bowl.) Add the lime juice, vodka, salt, and baking powder. Mix thoroughly. Add the flour and mix until everything is incorporated. (This mixture will be runny—it’s supposed to be.) When your crust has baked for 15 minutes, remove the pan from the oven and set it on a cold stovetop burner or a wire rack. Don’t shut off the oven! Just leave it on at 350 degrees F. Pour the lime layer mixture on top of the crust you just baked. Use potholders to pick up the pan and return it to the oven. Bake your Sublime Lime Bar Cookies for an additional 30 minutes. Remove the pan from the oven and cool your lime bars in the pan on a cold stovetop burner or a wire rack. When the pan has cooled to room temperature, cover it with foil and refrigerate it until you’re ready to serve. Cut the bars into brownie-sized pieces, place them on a pretty platter, and sprinkle them lightly with powdered sugar. Yum! Hannah’s 3rd Note: If you would prefer not to use alcohol in these bar cookies, simply substitute whole milk for the vodka. This recipe works both ways and I can honestly tell you that I’ve never met anyone who doesn’t like my Sublime Lime Bar Cookies!

CRANBERRY SCONES Preheat oven to 425 degrees F., rack in the middle position. 3 cups all-purpose flour (pack it down in the cup when you measure it) 2 Tablespoons white (granulated) sugar 2 teaspoons cream of tartar (important) 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt ½ cup softened salted butter (1 stick, 4 ounces, ¼ pound) 2 large eggs, beaten (just whip them up in a glass with a fork) 1 cup unflavored yogurt (8 ounces) 1 cup sweetened dried cranberries (Craisins, or their equivalent) ½ cup whole milk Use a medium-size mixing bowl to combine the flour, sugar, cream of tartar, baking powder, baking soda, and salt. Stir them all up together. Cut in the salted butter just as you would for piecrust dough.   Hannah’s Note: If you have a food processor, you can use it for the first step. Cut ½ cup COLD salted butter into 8 chunks. Layer them with the dry ingredients in the bowl of the food processor. Process with the steel blade until the mixture has the texture of cornmeal. Transfer the mixture to a medium-sized mixing bowl and proceed to the second step.   Stir in the beaten eggs and the unflavored yogurt. Then add the sweetened dried cranberries and mix everything up together.   Add the milk and stir until everything is combined.   Drop the scones by soup spoonfuls onto a greased (or sprayed with Pam or another nonstick baking spray) baking sheet, 12 large scones to a sheet. You can also drop these scones on parchment paper if you prefer.   Once the scones are on the baking sheet, you can wet your fingers and shape them into more perfect rounds. (If you do this and there are any leftovers, you can slice them in half and toast them for breakfast the next morning.)   Bake the scones at 425 degrees F. for 12 to 14 minutes, or until they’re golden brown on top.   Cool the scones for at least five minutes on the cookie sheet, and then remove them with a spatula. Serve them in a towel-lined basket so they stay warm.   Yield: Makes 12 large and delicious scones.

SNAPPY TURTLE PIE   1 chocolate cookie crumb pie shell (chocolate is best, but shortbread or graham cracker will also work just fine) 1 pint vanilla ice cream 4 ounces ( of a 6-ounce jar) caramel ice cream topping (I used Smucker’s) ½ cup salted pecan pieces 4 ounces ( of a 6-ounce jar) chocolate fudge ice cream topping (I used Smucker’s) 1 small container frozen Cool Whip (original, not low-fat, or real whipped cream) Hannah’s Note: If you can’t find salted pecans, buy plain pecans. Measure out ½ cup of pieces, heat them in the microwave or the oven until they’re hot and then toss them with 2 Tablespoons of melted, salted butter. Sprinkle on ¼ teaspoon of salt, toss again, and you have salted pecan pieces. Set your cookie crumb pie shell on the counter along with your ice cream carton. Let the ice cream soften for 5 to 10 minutes. You want it approximately the consistency of soft-serve. Using a rubber spatula, spread out your ice cream in the bottom of the chocolate cookie crumb crust. Smooth the top with the spatula. Working quickly, pour the caramel topping over the ice cream. You can drizzle it, pour it, whatever. Just try to get it as evenly distributed as you can. Sprinkle the salted pecan pieces on top of the caramel layer. Pour or drizzle the chocolate fudge topping over the pecans. Cover the top of your pie with wax paper (don’t push it down—you don’t want it to stick) and put your Snappy Turtle Pie in the freezer overnight. Put your container of Cool Whip in the refrigerator overnight. Then it’ll be spreadable in the morning. In the morning, remove your pie from the freezer and spread Cool Whip over the top. Cover it with wax paper again and stick it back into the freezer for at least 6 hours. If you’re not planning to serve your pie for dinner that night, wait until the 6 hours are up and then put it into a freezer bag and return it to the freezer for storage. It will be fine for about a month. Take your Snappy Turtle Pie out of the freezer and place it on the countertop about 15 minutes before you’re ready to serve it. When it’s time for dessert, cut it into 6 pieces as you would a regular pie, put each piece on a dessert plate, and place one Snappy Turtle Cookie (recipe follows) on the center of each piece, the head of the turtle facing the tip of the pie. Yield: 6 slices of yummy ice cream pie that all of your guests will ooh and ahh over.

After midnight, I’ve set the cookies on the cooling rack and put on my cat pajamas, and I’m climbing into bed to read when there’s a knock at my window. I think it’s Chris, and I go to the window to check and see if I’ve locked it, but it’s not--it’s Peter! I push the window up. “Oh my God, Peter! What are you doing here?” I whisper, my heart pounding. “My dad’s home!” Peter climbs in. He’s wearing a navy beanie on his head and a thermal with a puffy vest. Taking off the hat, he grins and says, “Shh. You’re gonna wake him up.” I run to my door and lock it. “Peter! You can’t be in here!” I am equal parts panicky and excited. I don’t know if a boy has ever been in my room before, not since Josh, and that was ages ago. He’s already taking off his shoes. “Just let me stay for a few minutes.” I cross my arms because I’m not wearing a bra and say, “If it’s only a few minutes, why are you taking off your shoes?” He dodges this question. Plopping down on my bed, he says, “Hey, why aren’t you wearing your Amish bikini? It’s so hot.” I move to slap him upside the head, and he grabs my waist and hugs me to him. He buries his head in my stomach like a little boy. His voice muffled, he says, “I’m sorry all this is happening because of me.” I touch the top of his head; his hair feels soft and silky against my fingers. “It’s okay, Peter. I know it’s not your fault.” I glance at my moonbeam alarm clock. “You can stay for fifteen minutes, but then you have to go.” Peter nods and releases me. I sink down on the bed next to him and put my head on his shoulder. I hope the minutes go slow. “How was the party?” “Boring without you.” “Liar.” He laughs an easy kind of laugh. “What did you bake tonight?” “How do you know I baked?” Peter breathes me in. “You smell like sugar and butter.” “Chai sugar cookies with eggnog icing.” “Can I take some with me?” I nod, and we lean our backs against the wall. He slides his arm around me, safe and secure. “Twelve minutes left,” I say into his shoulder, and I feel rather than see him smile. “Then let’s make it good.” We start to kiss, and I’ve definitely never kissed a boy in my bed before. This is brand-new. I doubt I’ll ever be able to think of my bed the same way again. Between kisses he says, “How much time do I have left?” I glance over at my clock. “Seven minutes.” Maybe I should tack on an extra five… “Can we lie down, then?” he suggests. I shove him in the shoulder. “Peter!” “I just want to hold you for a little bit! If I was going to try to do more, I’d need more than seven minutes, trust me.

ELEANOR OLSON’S OATMEAL COOKIES Preheat oven to 350 degrees F., rack in the middle position. 1 cup (2 sticks, 8 ounces, ½ pound) salted butter, softened 1 cup brown sugar (pack it down in the cup when you measure it) 1 cup white (granulated) sugar 2 eggs, beaten (just whip them up in a glass with a fork) 1 teaspoon vanilla extract 1 teaspoon salt 1 teaspoon baking soda 1 and ½ cups flour (pack it down in the cup when you measure it) 3 cups quick-cooking oatmeal (I used Quaker Quick 1-Minute) ½ cup chopped nuts (optional) (Eleanor used walnuts) ½ cup raisins or another small, fairly soft sweet treat (optional) Hannah’s 1st Note: The optional fruit or sweet treats are raisins, any dried fruit chopped into pieces, small bites of fruit like pineapple or apple, or small soft candies like M&M’s, Milk Duds, chocolate chips, butterscotch chips, or any other flavored chips. Lisa and I even used Sugar Babies once—they’re chocolate-covered caramel nuggets—and everyone was crazy about them. You can also use larger candies if you push one in the center of each cookie. Here, as in so many recipes, you are only limited by the selection your store has to offer and your own imagination. Hannah’s 2nd Note: These cookies are very quick and easy to make with an electric mixer. Of course you can also mix them by hand. Mix the softened butter, brown sugar, and white sugar in the bowl of an electric mixer. Beat on HIGH speed until they’re light and fluffy. Add the beaten eggs and mix them in on MEDIUM speed. Turn the mixer down to LOW speed and add the vanilla extract, the salt, and the baking soda. Mix well. Add the flour in half-cup increments, beating on MEDIUM speed after each addition. With the mixer on LOW speed, add the oatmeal. Then add the optional nuts, and/or the optional fruit or sweet treat. Scrape down the sides of the bowl, take the bowl out of the mixer, and give the cookie dough a final stir by hand. Let it sit, uncovered, on the counter while you prepare your cookie sheets. Spray your cookie sheets with Pam or another nonstick cooking spray. Alternatively, you can line them with parchment paper and spray that lightly with cooking spray. Get out a tablespoon from your silverware drawer. Wet it under the faucet so that the dough won’t stick to it, and scoop up a rounded Tablespoon of dough. Drop it in mounds on the cookie sheet, 12 mounds to a standard-size sheet. Bake Eleanor Olson’s Oatmeal Cookies at 350 degrees F. for 9 to 11 minutes, or until they’re nice and golden on top. (Mine took 10 minutes.) Yield: Approximately 3 dozen chewy, satisfying oatmeal cookies.

STRAWBERRY SHORTBREAD BAR COOKIES Preheat oven to 350 degrees F., rack in the middle position.   Hannah’s 1st Note: These are really easy and fast to make. Almost everyone loves them, including Baby Bethie, and they’re not even chocolate! 3 cups all purpose flour (pack it down in the cup when you measure it) ¾ cup powdered (confectioner’s) sugar (don’t sift un- less it’s got big lumps) 1 and ½ cups salted butter, softened (3 sticks, 12 ounces, ¾ pound) 1 can (21 ounces) strawberry pie filling (I used Comstock)*** *** - If you can’t find strawberry pie filling, you can use another berry filling, like raspberry, or blueberry. You can also use pie fillings of larger fruits like peach, apple, or whatever. If you do that, cut the fruit pieces into smaller pieces so that each bar cookie will have some. I just put my apple or peach pie filling in the food processor with the steel blade and zoop it up just short of being pureed. I’m not sure about using lemon pie filling. I haven’t tried that yet. FIRST STEP: Mix the flour and the powdered sugar together in a medium-sized bowl. Cut in the softened butter with a two knives or a pastry cutter until the resulting mixture resembles bread crumbs or coarse corn meal. (You can also do this in a food processor using cold butter cut into chunks that you layer between the powdered sugar and flour mixture and process with the steel blade, using an on-and-off pulsing motion.) Spread HALF of this mixture (approximately 3 cups will be fine) into a greased (or sprayed with Pam or another nonstick cooking spray) 9-inch by 13-inch pan. (That’s a standard size rectangular cake pan.) Bake at 350 degrees F. for 12 to 15 minutes, or until the edges are just beginning to turn golden brown. Remove the pan to a wire rack or a cold burner on the stove, but DON’T TURN OFF THE OVEN! Let the crust cool for 5 minutes. SECOND STEP: Spread the pie filling over the top of the crust you just baked. Sprinkle the crust with the other half of the crust mixture you saved. Try to do this as evenly as possible. Don’t worry about little gaps in the topping. It will spread out and fill in a bit as it bakes. Gently press the top crust down with the flat blade of a metal spatula. Bake the cookie bars at 350 degrees F. for another 30 to 35 minutes, or until the top is lightly golden. Turn off the oven and remove the pan to a wire rack or a cold burner to cool completely. When the bars are completely cool, cover the pan with foil and refrigerate them until you’re ready to cut them. (Chilling them makes them easier to cut.) When you’re ready to serve them, cut the Strawberry Shortbread Bar Cookies into brownie-sized pieces, arrange them on a pretty platter, and if you like, sprinkle the top with extra powdered sugar.

BACON, EGG, AND CHEDDAR CHEESE TOAST CUPS Preheat oven to 400 degrees F., rack in the middle position. 6 slices bacon (regular sliced, not thick sliced) 4 Tablespoons (2 ounces, ½ stick) salted butter, softened 6 slices soft white bread ½ cup grated cheddar cheese 6 large eggs Salt and pepper to taste Cook the 6 slices of bacon in a frying pan over medium heat for 6 minutes or until the bacon is firmed up and the edges are slightly brown, but the strips are still pliable. They won’t be completely cooked, but that’s okay. They will finish cooking in the oven. Place the partially-cooked bacon on a plate lined with paper towels to drain it. Generously coat the inside of 6 muffin cups with half of the softened butter. Butter one side of the bread with the rest of the butter but stop slightly short of the crusts. Lay the bread out on a sheet of wax paper or a bread board butter side up. Hannah’s 1st Note: You will be wasting a bit of butter here, but it’s easier than cutting rounds of bread first and trying to butter them after they’re cut. Using a round cookie cutter that’s three and a half inches (3 and ½ inches) in diameter, cut circles out of each slice of bread.   Hannah’s 2nd Note: If you don’t have a 3.5 inch cookie cutter, you can use the top rim of a standard size drinking glass to do this. Place the bread rounds butter side down inside the muffin pans, pressing them down gently being careful not to tear them as they settle into the bottom of the cup. If one does tear, cut a patch from the buttered bread that is left and place it, buttered side down, over the tear. Curl a piece of bacon around the top of each piece of bread, positioning it between the bread and the muffin tin. This will help to keep the bacon in a ring shape. Sprinkle shredded cheese in the bottom of each muffin cup, dividing the cheese as equally as you can between the 6 muffin cups. Crack an egg into a small measuring cup (I use a half-cup measure) with a spout, making sure to keep the yolk intact. Hannah’s 3rd Note: If you break a yolk, don’t throw the whole egg away. Just slip it in a small covered container which you will refrigerate and use for scrambled eggs the next morning, or for that batch of cookies you’ll make in the next day or two. Pour the egg carefully into the bottom of one of the muffin cups. Repeat this procedure for all the eggs, cracking them one at a time and pouring them into the remaining muffin cups. When every muffin cup has bread, bacon, cheese and egg, season with a little salt and pepper. Bake the filled toast cups for 6 to 10 minutes, depending on how firm you want the yolks. (Naturally, a longer baking time yields a harder yolk.) Run the blade of a knife around the edge of each muffin cup, remove the Bacon, Egg, and Cheddar Cheese Toast Cups, and serve immediately. Hannah’s 4th Note: These are a bit tricky the first time you make them. That’s just “beginner nerves”. Once you’ve made them successfully, they’re really quite easy to do and extremely impressive to serve for a brunch. Yield: 6 servings (or 3 servings if you’re fixing them for Mike and Norman).

BUTTERSCOTCH BONANZA BARS Preheat oven to 350 degrees F., rack in the middle position.   ½ cup salted butter (1 stick, 4 ounces, ¼ pound) 2 cups light brown sugar*** (pack it down in the cup when you measure it) 2 teaspoons baking powder 1 teaspoon salt 1 teaspoon vanilla extract 2 beaten eggs (just whip them up in a glass with a fork) 1 and ½cups flour (scoop it up and level it off with a table knife) 1 cup chopped nuts (optional) 2 cups butterscotch chips (optional) ***- If all you have in the house is dark brown sugar and the roads are icy, it’s below zero, and you really don’t feel like driving to the store, don’t despair. Measure out one cup of dark brown sugar and mix it with one cup regular white granulated sugar. Now you’ve got light brown sugar, just what’s called for in Leslie’s recipe. And remember that you can always make any type of brown sugar by mixing molasses into white granulated sugar until it’s the right color. Hannah’s Note: Leslie says the nuts are optional, but she likes these cookie bars better with nuts. So do I, especially with walnuts. Bertie Straub wants hers with a cup of chopped pecans and 2 cups of butterscotch chips. Mother prefers these bars with 2 cups of semi-sweet chocolate chips and no nuts, Carrie likes them with 2 cups of mini chocolate chips and a cup of chopped pecans, and Lisa prefers to make them with 1 cup of chopped walnuts, 1 cup of white chocolate chips, and 1 cup of butterscotch chips. All this goes to show just how versatile Leslie’s recipe is. Try it first as it’s written with just the nuts. Then try any other versions that you think would be yummy. Grease and flour a 9-inch by 13-inch cake pan, or spray it with nonstick baking spray, the kind with flour added. Set it aside while you mix up the batter. Melt the butter in a small saucepan over low heat on the stovetop, or put it in the bottom of a microwave-safe, medium-sized mixing bowl and heat it for 1 minute in the microwave on HIGH. Add the light brown sugar to the mixing bowl with the melted butter and stir it in well. Mix in the baking powder and the salt. Make sure they’re thoroughly incorporated. Stir in the vanilla extract. Mix in the beaten eggs. Add the flour by half-cup increments, stirring in each increment before adding the next. Stir in the nuts, if you decided to use them. Mix in the butterscotch chips if you decided to use them, or any other chips you’ve chosen. Spoon the batter into the prepared cake pan and smooth out the top with a rubber spatula. Bake the Butterscotch Bonanza Bars at 350 degrees F. for 20 to 25 minutes. (Mine took 25 minutes.) When the bars are done, take them out of the oven and cool them completely in the pan on a cold stove burner or a wire rack. When the bars are cool, use a sharp knife to cut them into brownie-sized pieces. Yield: Approximately 40 bars, but that all depends on how large you cut the squares. You may not believe this, but Mother suggested that I make these cookie bars with semi-sweet chocolate chips and then frost them with chocolate fudge frosting. There are times when I think she’d frost a tuna sandwich with chocolate fudge frosting and actually enjoy eating it!

Sky's The Limit" [Intro] Good evening ladies and gentlemen How's everybody doing tonight I'd like to welcome to the stage, the lyrically acclaimed I like this young man because when he came out He came out with the phrase, he went from ashy to classy I like that So everybody in the house, give a warm round of applause For the Notorious B.I.G The Notorious B.I.G., ladies and gentlemen give it up for him y'all [Verse 1] A nigga never been as broke as me - I like that When I was young I had two pair of Lees, besides that The pin stripes and the gray The one I wore on Mondays and Wednesdays While niggas flirt I'm sewing tigers on my shirts, and alligators You want to see the inside, I see you later Here comes the drama, oh, that's that nigga with the fake, blaow Why you punch me in my face, stay in your place Play your position, here come my intuition Go in this nigga pocket, rob him while his friends watching And hoes clocking, here comes respect His crew's your crew or they might be next Look at they man eye, big man, they never try So we rolled with them, stole with them I mean loyalty, niggas bought me milks at lunch The milks was chocolate, the cookies, butter crunch 88 Oshkosh and blue and white dunks, pass the blunts [Hook: 112] Sky is the limit and you know that you keep on Just keep on pressing on Sky is the limit and you know that you can have What you want, be what you want Sky is the limit and you know that you keep on Just keep on pressing on Sky is the limit and you know that you can have What you want, be what you want, have what you want, be what you want [Verse 2] I was a shame, my crew was lame I had enough heart for most of them Long as I got stuff from most of them It's on, even when I was wrong I got my point across They depicted me the boss, of course My orange box-cutter make the world go round Plus I'm fucking bitches ain't my homegirls now Start stacking, dabbled in crack, gun packing Nickname Medina make the seniors tote my Niñas From gym class, to English pass off a global The only nigga with a mobile can't you see like Total Getting larger in waists and tastes Ain't no telling where this felon is heading, just in case Keep a shell at the tip of your melon, clear the space Your brain was a terrible thing to waste 88 on gates, snatch initial name plates Smoking spliffs with niggas, real-life beginner killers Praying God forgive us for being sinners, help us out [Hook] [Verse 3] After realizing, to master enterprising I ain't have to be in school by ten, I then Began to encounter with my counterparts On how to burn the block apart, break it down into sections Drugs by the selections Some use pipes, others use injections Syringe sold separately Frank the Deputy Quick to grab my Smith & Wesson like my dick was missing To protect my position, my corner, my lair While we out here, say the Hustlers Prayer If the game shakes me or breaks me I hope it makes me a better man Take a better stand Put money in my mom's hand Get my daughter this college grant so she don't need no man Stay far from timid Only make moves when your heart's in it And live the phrase sky's the limit Motherfuckers See you chumps on top [Hook]

TREASURE CHEST COOKIES (Lisa’s Aunt Nancy’s Babysitter’s Cookies) Preheat oven to 350 degrees F., rack in the middle position. The Cookie Dough: ½ cup (1 stick, 4 ounces, ¼ pound) salted butter, room temperature ¾ cup powdered sugar (plus 1 and ½ cups more for rolling the cookies in and making the glaze) ¼ teaspoon salt 2 tablespoons milk (that’s cup) 1 teaspoon vanilla extract 1 and ½ cups all-purpose flour (pack it down when you measure it) The “Treasure”: Well-drained Maraschino cherries, chunks of well-drained canned pineapple, small pieces of chocolate, a walnut or pecan half, ¼ teaspoon of any fruit jam, or any small soft candy or treat that will fit inside your cookie dough balls. The Topping: 1 cup powdered (confectioners) sugar To make the cookie dough: Mix the softened butter and ¾ cup powdered sugar together in a medium-sized mixing bowl. Beat them until the mixture is light and fluffy. Add the salt and mix it in. Add the milk and the vanilla extract. Beat until they’re thoroughly blended. Add the flour in half-cup increments, mixing well after each addition. Divide the dough into 4 equal quarters. (You don’t have to weigh it or measure it, or anything like that. It’s not that critical.) Roll each quarter into a log shape and then cut each log into 6 even pieces. (The easy way to do this is to cut it in half first and then cut each half into thirds.) Roll the pieces into balls about the size of a walnut with its shell on, or a little larger. Flatten each ball with your impeccably clean hands. Wrap the dough around a “treasure” of your choice. If you use jam, don’t use over a quarter-teaspoon as it will leak out if there’s too much jam inside the dough ball. Pat the resulting “package” into a ball shape and place it on an ungreased cookie sheet, 12 balls to a standard-size sheet. Push the dough balls down just slightly so they don’t roll off on their way to your oven. Hannah’s 1st Note: I use baking sheets with sides and line them with parchment paper when I bake these with jam. If part of the jam leaks out, the parchment paper contains it and I don’t have sticky jam on my baking sheets or in the bottom of my oven. Bake the Treasure Chest Cookies at 350° F. for approximately 18 minutes, or until the bottom edge is just beginning to brown when you raise it with a spatula. Remove the cookies from the oven and allow them to cool on the sheets for about 5 minutes. Place ½ cup of powdered sugar in a small bowl. Place wax paper or parchment paper under the wire racks. Roll the still-warm cookies in the powdered sugar. The sugar will stick to the warm cookies. Coat them evenly and then return them to the wire racks to cool completely. (You’ll notice that the powdered sugar will “soak” into the warm cookie balls. That’s okay. You’re going to roll them in powdered sugar again for a final coat when they’re cool.) When the cookies are completely cool, place another ½ cup powdered sugar in your bowl. Roll the cooled cookies in the powdered sugar again. Then transfer them to a cookie jar or another container and store them in a cool, dry place. Hannah’s 2nd Note: I tried putting a couple of miniature marshmallows or half of a regular-size marshmallow in the center of my cookies for the “treasure”. It didn’t work. The marshmallows in the center completely melted away. Lisa’s Note: I’m going to try my Treasure Chest Cookies with a roll of Rollo’s next time I make them. Herb just adores those chocolate covered soft caramels. He wants me to try the miniature Reese’s Pieces, too. Yield: 2 dozen delicious cookies that both kids and adults will love to eat.

DOC’S BRAN-OATMEAL-RAISIN COOKIES Preheat oven to 350 degrees F., rack in the middle position. ¾ cup raisins (either regular or golden, your choice) ¾ cup boiling water 1 cup white (granulated) sugar ½ cup brown sugar (pack it down when you measure it) ¾ cup (1 and ½ sticks, 6 ounces) salted butter, softened to room temperature 2 large eggs ½ teaspoon salt 1 teaspoon baking soda 1 teaspoon ground cinnamon ¼ teaspoon grated nutmeg (freshly grated is best) 1 teaspoon vanilla extract 2 cups all-purpose flour (pack it down in the cup when you measure it) 1 and ½ cups dry quick oatmeal (I used Quaker Quick 1-Minute) 2 cups bran flake cereal Place ¾ cup of raisins in a 2-cup Pyrex measuring cup or a small bowl that can tolerate boiling water without cracking. Pour the ¾ cup boiling water over the raisins in the cup. Stir a bit with a fork so they don’t stick together, and then leave them, uncovered, on the counter to plump up. Prepare your cookie sheets by spraying them with Pam or another nonstick cooking spray, or lining them with parchment paper that you also spray with Pam or another nonstick cooking spray. Hannah’s 1st Note: This cookie dough is a lot easier to make if you use an electric mixer. Place the cup of white sugar in the bottom of a mixing bowl. Add the half-cup of brown sugar. Mix them together until they’re a uniform color. Place the softened butter in the mixer bowl and beat it together with the sugars until the mixture is nice and fluffy. Mix in the eggs, one at a time, beating after each addition. Add the salt, baking soda, cinnamon, nutmeg and vanilla extract. Beat until the mixture is smooth and well incorporated. On LOW speed, add the flour, one-half cup at a time, beating after each addition. Continue to beat until everything is well blended. Drain the raisins by dumping them in a strainer. Throw away any liquid that remains, then gently pat the raisins dry with a paper towel. With the mixer running on LOW speed, add the raisins to the cookie dough. With the mixer remaining on LOW speed, add the dry oatmeal in half-cup increments, mixing after each increment. Turn the mixer OFF, and let the dough rest while you prepare the bran flakes. Measure 2 cups of bran flake cereal and place them in a 1-quart freezer bag. Roll the bag up from the bottom, getting out as much air as possible, and then seal it with the bran flakes inside. Squeeze the bran flakes with your fingers, crushing them inside the bag. Place the bag on the counter and squash the bran flakes with your hands. Once they’re in fairly small pieces, take the bag over to the mixer. Turn the mixer on LOW speed. Open the bag and add the crushed bran flakes to your cookie dough, mixing until they’re well incorporated. Turn off the mixer, scrape down the sides of the bowl with a rubber spatula, and give the bowl a final stir by hand. Drop the dough by rounded Tablespoonfuls (use a Tablespoon from your silverware drawer, not one you’d use for measuring ingredients) onto your prepared cookie sheet. There should be 12 cookie dough mounds on every standard-size cookie sheet. Hannah’s 2nd Note: Lisa and I use a level 2-Tablespoon scooper to form these cookies down at The Cookie Jar. Bake Doc’s Bran-Oatmeal-Raisin Cookies at 350 degrees F. for 13 to 15 minutes, or until golden brown on top. Remove the cookies from the oven, and let them cool on the cookie sheets for 2 minutes. Then remove them to a wire rack to cool completely. Yield: 2 to 3 dozen delicious cookies, depending on cookie size. Hannah’s 3rd Note: Doc had to warn the Lake Eden Memorial Hospital cooks not to let the patients have more than two cookies. Since they contain bran and bran is an aid to the digestive system, patients who eat a lot of these cookies could be spending a lot of time in the little room with the porcelain fixtures.

Potato Bake or Party Potatoes Preheat oven to 350 degrees F., rack in the middle position   This is another recipe from Vera Olsen (“Hot Stuff”) who’s engaged to marry Andrew Westcott (“Silver Fox.”)   1/3 cup flour ½ teaspoon baking powder 2 teaspoons salt 1 teaspoon pepper ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon paprika 4 eggs 1 large grated onion ½ cup melted butter (1 stick, ¼ pound) 5 cups frozen hash browns or frozen Potatoes O’Brien 2 cups grated cheese (any kind will do)   Spray a 9-inch by 13-inch cake pan with Pam or other non-stick spray. Mix flour, baking powder, salt, pepper, and seasonings in a large bowl with a fork. Add the eggs and whisk it all up. Stir in the onion, melted butter, grated cheese and potatoes. Dump the mixture into the cake pan, cover it with foil, and bake at 350 degrees F. for one hour. Remove foil, turn the oven up to 400 degrees F., and bake for an additional 15 to 30 minutes, or until the top is crusty and golden brown. If you want to make this into what Vera Olsen calls “Party Potatoes,” take the potatoes out of the oven, let them cool for about ten minutes so that the eggs and cheese hold them together, cut them into serving-size squares, (you can get about 12 from a pan,) transfer the squares to a platter, and top each one with a generous dollop of sour cream and a sprinkling of caviar (or crumbled bacon for those who don’t like caviar.)

GOODIE FUDGE 1 cup golden raisins (or any other dried fruit that you prefer, cut in raisin-sized pieces)*** 2 cups miniature marshmallows (I used Kraft Jet-Puffed) 1 cup chopped salted pecans (measure after chopping) ¾ cup powdered (confectioners) sugar (pack it down in the cup when you measure it) ½ cup salted butter (1 stick, 4 ounces, ¼ pound) ½ cup white corn syrup (I used Karo) 12-ounce package semi-sweet chocolate chips (2 cups) 2 teaspoons vanilla extract ***—I’ve used dried cherries, chopped dried apricots, and dried peaches in this fudge. They were all delicious and I think I’ll try dried blueberries next. Lisa makes it with chopped dried pineapple for Herb because he loves pineapple. Prepare your pan. Line a 9-inch by 13-inch cake pan with heavy-duty aluminum foil. Make sure you tuck the foil into the corners and leave a flap all the way around the sides. (The reason you do this is for easy removal once the fudge has set.) Spray the foil with Pam or another nonstick cooking spray. Sprinkle the raisins (or the other cut-up dried fruit you’ve used) over the bottom of the foil-lined cake pan. Sprinkle the miniature marshmallows over the fruit. Sprinkle the chopped pecans over that. Set the pan near the stovetop and get ready to make your fudge. Measure out the powdered sugar and place it in a bowl near the stove. You need it handy because you’re going to add it all at once. Melt the butter together with the corn syrup in a medium-sized saucepan over low heat. Add the chocolate chips and stir constantly until they’re melted and smooth. Remove the saucepan from the heat and add the vanilla. Be careful because it may sputter. Stir in the powdered sugar all at once and continue stirring until the mixture in the pan is smooth. Working quickly, spoon (or just pour if you can) the fudge you’ve made out of the saucepan and into the cake pan. Spread the fudge out as evenly as you can and stick it into the refrigerator to cool. Once the fudge has hardened, pull the foil with the fudge from your still-clean cake pan. Pull the foil down the sides and cut your Goodie Fudge into bite-sized pieces. Store in a cool place. Yield: 48 or more bite-sized pieces, depending on how large your bite is.

Misdemeanor Mushrooms Preheat oven to 325 degrees F., rack in the middle position   This recipe is from Bill Jessup, Charlie Jessup’s cousin and he’s a detective. Charlie says he calls these “Misdemeanor Mushrooms,” because they’re so good they ought to be illegal.   2 pounds pork sausage 3 cloves of finely chopped garlic 2 Tablespoons ground sage 8-ounce package cream cheese 1 Tablespoon parsley 1 ounce Marsala wine (optional) 1 pound medium to large mushrooms Parmesan cheese (to sprinkle)   In a large, non-stick skillet, combine sausage, garlic and sage. Sauté until sausage is browned and garlic is translucent. Drain fat from skillet and add softened, cubed cream cheese and parsley. Simmer for 10 minutes, stir in the wine (if you want to use it,) remove from heat, and cover. Wash mushrooms. Remove stems and set caps aside. Chop the stems very fine and stir into the sausage/ cheese mixture. Brush caps with melted butter and arrange cap-down on a non-stick baking sheet. (Bill says if you shave just a bit from the bottom of the cap to make them flat, they’ll sit on the pan a lot better.) Fill each cap with a heaping mound of warm sausage mixture and sprinkle with Parmesan cheese. Bake in a 325-degree F. oven for 15 minutes. Yield: Serves 15 to 20 people as an appetizer (unless Charlie

VANILLA CRACK Preheat oven to 350 degrees F., rack in the middle position. 1 box salted soda crackers. (I used Saltines) 2 sticks salted butter (1 cup, 8 ounces, ½ pound) 1 cup white (granulated) sugar 2 teaspoons vanilla extract ½ cup salted nut pieces Line a 10-inch by 15-inch cookie sheet with heavy-duty foil. If you have a jellyroll pan, that’s perfect. If you don’t, turn up the edges of the foil to form sides. Spray the foil with Pam or other nonstick cooking spray. (You want to be able to peel it off later, after the cookies harden.) Cover the pan completely with a single layer of soda crackers, salt side up. (You can break the crackers in pieces to make them fit if you have to.) Set the cracker-lined jellyroll pan or cookie sheet aside while you cook the topping. Combine the butter with the white sugar and vanilla in a heavy saucepan. Bring it to a full boil over medium high heat on the stovetop, stirring constantly. (A full boil will have breaking bubbles all over the surface of the pan.) Boil it for exactly five (5) minutes, stirring it constantly. If it sputters too much, you can reduce the heat. If it starts to lose the boil, you can increase the heat. Just don’t stop stirring. Pour the mixture over the soda crackers as evenly as you can. Hannah’s Note: I start by pouring the mixture in lines from top to bottom over the length of the pan. Then I turn it and pour more lines over the width of the pan. Once the whole pan is cross-hatched with the hot toffee mixture, I pour any that’s left where it’s needed. If it doesn’t cover the soda crackers completely, don’t worry—it’ll spread out quite a bit in the oven. Sprinkle the salted nut pieces over the top. Slide the pan into the oven and bake the cookies at 350 degrees F. for ten (10) minutes. Remove the pan from the oven and let it cool on a wire rack. When the cookies have thoroughly cooled, peel off the foil and break them into random-sized pieces.

WATERMELON COOKIES Preheat oven to 325 degrees F., rack in the middle position. 1 package (.16-ounce) watermelon (or any other flavor) Kool-Aid powder (Don’t get the kind with sugar or sugar substitute added.) 1 and ⅔ cup white (granulated) sugar 1 and ½ cups softened butter (2 and ½ sticks, 10 ounces) 2 large eggs, beaten (just whip them up in a glass with a fork) ½ teaspoon salt 1 teaspoon baking soda 3 cups all-purpose flour (pack it down in the cup when you measure it) ½ cup white (granulated) sugar in a bowl Hannah’s 1st Note: When Brandi makes these cookies, she rolls them out on a floured board and uses cookie cutters. Rolled cookies take more time than other types of cookies, so Lisa and I modified Brandi’s recipe for use at The Cookie Jar. Mix the watermelon Kool-Aid with the granulated sugar. Add the softened butter and mix until it’s nice and fluffy. Add the eggs and mix well. Mix in the salt and the baking soda. Make sure they’re well incorporated. Add the flour in half-cup increments, mixing after each addition. Spray cookie sheets with Pam or another nonstick cooking spray. You can also use parchment paper if you prefer. Roll dough balls one inch in diameter with your hands. (We use a 2-teaspoon cookie scooper at The Cookie Jar.) Roll the cookie balls in the bowl of white sugar and place them on the cookie sheet, 12 to a standard-size sheet. Bake the Watermelon Cookies at 325 degrees F. for 10 to 12 minutes (mine took 11 minutes) or until they’re just beginning to turn golden around the edges. Don’t overbake. Let the cookies cool on the cookie sheets for no more than a minute, and then remove them to a wire rack to cool completely. Yield: Approximately 6 dozen pretty and unusual cookies that kids will adore, especially if you tell them that they’re made with Kool-Aid. Hannah’s 2nd Note: Brandi’s mother baked these cookies to send to school on birthdays. She

HOMEMADE SWEETENED CONDENSED MILK cup boiling water 4 tablespoons butter ¾cup sugar ½teaspoon pure vanilla extract 1 cup powdered milk (I used Carnation Nonfat Pow- dered Milk, but I’ve also used my local grocery store brand.) In a blender, or using an electric mixer set on LOW, blend together the boiling water and butter. Add the sugar and let it run for a few seconds. Add the pure vanilla extract and let it run for several additional seconds. Shut off the blender or mixer, pour in the powdered milk, and then blend or mix on LOW until the resulting mixture is thick. Use immediately, or store in a covered container in the refrigerator. This homemade version of sweetened condensed milk will last for up to one week in the refrigerator. Yield: This recipe makes the equivalent of one 14-ounce can of sweetened condensed milk that can be used in pies, cakes, cookie bars and flans. Hannah’s Note: My Grandma Ingrid made this up every Sunday morning and put it in the refrigerator to use in coffee for the whole week. SUBSTITUTE FOR SWEETENED CONDENSED MILK (for anyone who needs to avoid milk or dairy) 2 large eggs 1 cup brown sugar (pack it down when you measure it) 1 teaspoon vanilla extract 2 Tablespoons flour ½ teaspoon baking powder ¼ teaspoon salt Hannah’s 1st Note: This is easy to make if you use an electric mixer. You can also make it in a blender. You must make it fresh for each recipe you bake. Beat the eggs until they’re of a uniform color and thoroughly blended. Add the brown sugar and mix it in. Add the vanilla extract. Mix it in. Add the flour and beat for one minute, making sure it’s thoroughly incorporated into the mixture. Add the baking powder and the salt. Beat for another minute. Set the resulting mixture aside on the counter until you need it in your recipe. Then add it when your recipe calls for sweetened condensed milk. Hannah’s 2nd Note: This substitute can be used in any BAKED dessert recipe, including pies, cakes, and cookie bars. DO NOT use it in frostings or candy. Yield: One recipe makes enough to substitute for one 14-ounce can of sweetened condensed milk. (That’s the store-bought size.)

Elvis Pie Named for the famous crooner’s love of peanut butter and bananas, this decadent dessert is as filling as it is delicious. Serve in small slices, and top with shredded coconut for even more fun.   Difficulty Level: 1 Preparation Time: 30 minutes Yields: 12 servings   Ingredients          8 oz. chocolate cookies          4 Tblsp butter, melted          4 oz. semisweet chocolate chips          2 bananas, sliced thinly          1 cup heavy cream          8 oz. cream cheese          1 cup creamy peanut butter          1 cup powdered sugar          14 oz. sweetened condensed milk          1 tsp vanilla extract          1 tsp lemon juice   1.        In a food processor, grind cookies into fine crumbs. 2.       Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well. 3.       Press mixture into the bottom and 1” up the sides of 9” pie tin. 4.      In a small saucepan over low heat, melt the chocolate chips, stirring often to prevent burning. 5.       Pour melted chocolate over bottom of cookie crust and spread to the edges using a spatula. 6.       Layer banana slices over the melted chocolate. 7.       Place pan in the refrigerator to chill. 8.      Meanwhile, beat heavy cream until stiff peaks form. 9.       Chill in refrigerator until ready to use. 10.    Beat together the cream cheese and peanut butter until light and fluffy. 11.     Stir in powdered sugar until fully incorporated. 12.    Mix in the sweetened condensed milk, vanilla extract, and lemon juice until filling is smooth. 13.    Fold the whipped cream into the filling mixture. 14.   Pour the filling into the prepared pie pan, smoothing top. 15.    Refrigerate for at least 3 hours, preferably overnight. 16.    Serve chilled.

Peanut Butter Cookies   Time: 30  minutes Servings: 24   You don’t have to give up cookies on a wheat-free or low-carb diet. These delicious cookies are also healthy with minimal ingredients. Ingredients: 1/2 cup coconut flour 1/4 tsp. salt 1 1/2 tsp. baking powder 1 1/2 cups peanut butter 1 1/2 tsp. pure vanilla extract 4 eggs How to Cook: Preheat the oven to 350 degrees Fahrenheit. In a large bowl, mix the coconut flour, salt and baking powder. Then, add the peanut butter, vanilla and eggs and mix well. Drop about 1 tbsp. of dough at a time onto a cookie sheet, leaving space between them. Bake the cookies for 10 to 12 minutes or until they are golden brown.     Tips: Skip the vanilla extract to make this recipe gluten-free.

TICKLED PINK LEMONADE COOKIES Preheat oven to 350 degrees F., rack in the middle position. Hannah’s 1st Note: This recipe is from Lisa’s Aunt Nancy. It’s a real favorite down at The Cookie Jar because the cookies are different, delicious, and very pretty. ½ cup salted, softened butter (1 stick, 4 ounces, ¼ pound) (do not substitute) ½ cup white (granulated) sugar ½ teaspoon baking powder ¼ teaspoon baking soda 1 large egg, beaten cup frozen pink or regular lemonade concentrate, thawed 3 drops of liquid red food coloring (I used ½ teaspoon of Betty Crocker food color gel) 1 and ¾ cups all-purpose flour (pack it down in the cup when you measure it)

From the late 1970s on, due to the success of Keys’s diet-heart hypothesis, the drive to oust saturated fats from the US food supply intensified. And as a result, hydrogenated oils came to be used to make not only Crisco and margarine but virtually all manufactured food products. By the late 1980s, in fact, these hardened oils had become the backbone of the entire food industry, used in most cookies, crackers, chips, margarines, and shortenings, as well as fried, frozen, and baked goods.

BLUEBERRY CRUNCH COOKIES Preheat oven to 350 degrees F., rack in the middle position.   1 cup melted butter (2 sticks, 1/2 pound) 2 cups white (granulated) sugar 2 teaspoons vanilla 1/2 teaspoon salt 1½ teaspoons baking soda 2 large eggs, beaten (just whip them up with a fork) 2½ cups flour (no need to sift—pack it down when you measure it) 1 cup dried sweetened blueberries (other dried fruit will also work if you cut it in blueberry-sized pieces) 2 cups GROUND dry oatmeal (measure before grinding)   Hannah’s 1st Note: Mixing this dough is much easier with an electric mixer, but you can also do it by hand.   Melt the butter in a large microwave-safe bowl for 1 minute on HIGH. Add the white sugar and mix it in thoroughly.   Add the vanilla, salt, and the baking soda. Mix it in well.   When the mixture has cooled to room temperature, stir in the beaten eggs. When they are fully incorporated, add 197 the flour in half-cup increments, stirring after each addition.   Mix in the dried blueberries.   Prepare your oatmeal. (Use Quaker if you have it—the cardboard canister is useful for all sorts of things.) Measure out two cups and place them in the bowl of a food processor or a blender, chopping with the steel blade until the oatmeal is the consistency of coarse sand. (Just in case you’re wondering, the ground oatmeal is the ingredient that makes the cookies crunchy.)   Add the ground oatmeal to your bowl, and mix it in thoroughly. The resulting cookie dough will be quite stiff.   Roll walnut-sized dough balls with your hands, and place them on a greased cookie sheet, 12 balls to a standard-size sheet. (If the dough is too sticky to roll, place the bowl in the refrigerator for thirty minutes and try again.) Squish the dough balls down a bit with your impeccably clean palm (or a metal spatula if you’d rather).   Bake at 350 degrees F. for 10 to 12 minutes or until golden brown on top. (Mine took 11 minutes.) Cool on the cookie sheet for 2 minutes, and then remove the cookies to a wire rack to cool completely.   Yield: 6 to 7 dozen unusual and tasty cookies, depending on cookie size.   Hannah’s 2nd Note: These cookies freeze well if you stack them on foil (like rolling coins) and roll them, tucking in the ends. Just place the rolls of cookies in a freezer bag,

Replace cakes and cookies Replace frequent cake and cookie binges with a serving of popcorn cooked in olive oil and sprinkled with parmesan cheese or garlic powder rather than salt and butter.

Preacher was working on his second tray when he glanced up and saw that little blond head, peeking at him from the bottom of the stairs. “Hi,” Preacher said. “You sleep?” Christopher nodded. “Good,” he said. “Feel better?” Chris nodded again. Watching the boy’s face, Preacher slowly pushed a fresh-baked cookie across the counter with one finger until it was at the edge. It was a good minute before Chris took one step toward the cookie. Almost another full minute before his little hand touched it, but he didn’t take it. Just touched it, looking up at Preacher. “Go ahead. Tell me if it’s any good.” Chris slowly pulled the cookie off the counter and to his mouth, taking a very small, careful bite. “Good?” Preacher asked. And he nodded. So Preacher set him up a glass of milk right where the cookie had been. The boy nibbled that cookie in tiny bites; it took him so long to finish it that Preacher was pulling out the second cookie sheet and taking off the cookies before he was done. There was a stool on the other side of the counter near the milk and eventually Chris started trying to get up. But he had some stuffed toy in his grip and couldn’t make the climb, so Preacher went around and lifted him up. Then he went back to his side of the counter and pushed another cookie toward him. “Don’t pick it up yet,” Preacher said. “It’s kind of hot. Try the milk.” Preacher started rolling peanut butter dough into balls, placing them on the cookie sheet. “Who you got there?” he asked, nodding toward the stuffed toy. “Bear,” Christopher said. He reached his hand toward the cookie. Preacher said, “Make sure it’s not too hot for your mouth. So—his name’s just Bear?” Christopher nodded. “Seems like maybe he’s missing a leg, there.” Again the boy nodded. “Doesn’t hurt him, though.” “That’s a break. He ought to have one, anyway. I mean, it wouldn’t be the same as his own, but it would help him get by. When he has to go for a long walk.” The kid laughed. “He don’t walk. I walk.” “He doesn’t, huh? He should have one for looks, then.” He lifted one of his bushy black brows. “Think so?” Christopher lifted the small, worn brown bear. “Hmm,” he replied thoughtfully. He bit the cookie and immediately opened his mouth wide and let the sloppy mouthful fall onto the counter. For a second his look was stricken. Maybe terrified. “Hot, huh?” Preacher asked, not reacting. He reached behind him, ripped off a paper towel and whisked away the spit-out. “Might want to give it about one more minute. Have a drink of milk there. Cool down the mouth.” They communed in silence for a while—Preacher, Chris, the three-legged bear. When Preacher had all his little balls rolled, he began mashing them with his fork, perfect lines left, then right. “What’s that yer doing?” Christopher asked him. “Making cookies. First you mix the dough, then you roll the balls, then you smash them with the fork, nice and easy. Then they go in the oven.” He peered at Chris from underneath the heavy brows. “I bet you could do this part. If you were careful and went nice and slow.” “I could.” “You’d have to come around here, let me lift you up.” “’Kay,” he said, putting his bear on the counter, getting off his stool and coming to Preacher. Preacher lifted him up to sit on the edge of the counter. He helped him hold the fork and showed him how to press down. His first solo attempt was a little messy, so Preacher helped him again. Then he did it pretty well. Preacher let him finish the tray, then put it in the oven. “John?” the boy asked. “How many of them we gotta do?” Preacher smiled. “Tell you what, pardner. We’ll do as many as you want,” he said. Christopher smiled. “’Kay,” he said. *

Rows of peanut butter blossom cookies lined the kitchen counters, covering every available space. The kitchen sweltered from the afternoon sun, oven heat, and no air conditioning.

Mystery Cookies Preheat oven to 350 degrees F., with rack in middle position. ½ cup melted butter (1 stick) 3½ cups white sugar 2 beaten eggs (just whip them up with a fork) 1 can condensed tomato soup (the regular plain kind, not “Cream Of Tomato” or “Tomato with Basil” or anything else fancy—I use Campbell’s) 2 teaspoons cinnamon 2 teaspoons nutmeg (if you grind your own, use 1 teaspoon instead of 2) 2 teaspoons baking soda 2 teaspoons salt 2 cups raisins (either golden or regular) 2 cups chopped walnuts (measure after you chop them) 4½ cups flour (no need to sift) Microwave the butter in your mixing bowl to melt it. Add the sugar, let it cool a bit, and mix in the beaten eggs. Open a can of condensed tomato soup, add that to your mixing bowl, and then mix it all up. Stir in the cinnamon, nutmeg, baking soda, and salt. Then add the raisins and the walnuts, and stir. Measure the flour and add it in one-cup increments, mixing after each addition.   Let the dough sit for ten minutes or so. Drop the dough by teaspoons onto a greased or Pammed cookie sheet, 12 to a standard sheet. (If the dough is too sticky to scoop, you can chill it for a few minutes, or dip your teaspoon into a glass of cold water.)   Bake at 350 degrees F. for 10 to 12 minutes or until the cookies are golden brown on top. Let them sit on the cookie sheet for a minute or two (no longer or they’ll stick) , and then transfer them to a wire rack for complete cooling.   A batch of Mystery Cookies yields about 10 dozen. (I know that’s a lot, but they’ll be gone before you know it.) They’re soft and chewy and a real favorite.

cream butter, both sugars and eggs. Add vanilla and mix well. In a separate bowl, combine flour, baking soda, baking powder, cinnamon, and oats. Add flour mixture to butter mixture, mix until just moistened. Fold in coconut, cranberries, and pecans. Drop by spoonfuls onto ungreased cookie sheet about 2 inches apart. Bake for 12 to 14 minutes or until golden brown.

Triple Ginger Cookies About three dozen cookies Ingredients 2 1/2 cups all-purpose flour 1/2 cup minced crystallized ginger 2 teaspoons baking soda 1/4 teaspoon salt 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 1/2 cup packed golden brown sugar 1/2 cup packed dark brown sugar 1 large egg, room temperature 1/4 cup light, mild-flavored molasses 2 teaspoons finely grated fresh peeled ginger 1 1/2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/3 cup granulated sugar Preparation Preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk together flour, crystallized ginger, baking soda, and 1/4 teaspoon salt in medium bowl. In a separate large bowl, use an electric mixer, beat butter until creamy. Gradually add both brown sugars and beat on medium-high until creamy, about 3 minutes. Add egg, molasses, fresh ginger, ground ginger, cinnamon, and cloves, and blend well. Add flour mixture in thirds, beating on low speed just to blend between additions. Place 1/3 cup sugar in small bowl. Measure 1 tablespoon dough. Roll into ball between palms of hands, then roll in sugar in bowl to coat; place on baking sheet. Repeat with remaining cookie dough, spacing cookies 1 1/2 to 2 inches apart. Bake cookies until surfaces crack and cookies are firm around edges but still slightly soft in center, about 15 minutes. Cool completely still on the baking sheets. Cookies can be stored in airtight containers at room temperature.

CHOCOLATE CHIP COOKIE BRITTLE Serves 12 to 15 THIS RECIPE HAS MADE THE ROUNDS, AND NEVER FAILS TO IMPRESS. IT’S ALL THE satisfaction of crisp, sugary, brown-buttery chocolate chip cookies for very little time and effort. Perfect for weekday baking, gifting, compulsive snacking, and making friends and influencing people. Try a variety of chip and nut combinations in the mix—I love bittersweet chocolate chips and pecans, but consider cashews and butterscotch chips, shredded coconut, salted peanuts, and more—this workhorse of a recipe can take it. 1 cup/225 g unsalted butter, melted and cooled 2 teaspoons pure vanilla extract 1 cup/200 g granulated sugar 1 teaspoon fine sea salt 2 cups/256 g all-purpose flour, spooned and leveled 1 cup/170 g chopped pecans, lightly toasted 1 cup/170 g bittersweet chocolate chips (60% cacao) Position a rack to the center of the oven and preheat it to 350°F/180°C. Have ready a 12 × 17-inch/30 × 43 cm rimmed baking sheet. In a large bowl, whisk together the melted butter and vanilla. Add the sugar and salt and continue to whisk until the mixture thickens and appears pastelike. Switch to a wooden spoon or spatula and mix in the flour. Stir in the nuts and chocolate chips. Press the mixture into the ungreased pan in a thin, even layer (use the chocolate chips as your guide—try to get them in as close to a single layer as possible throughout the dough, and you’ll have the right thickness). Bake for 23 to 25 minutes, or until light golden brown (the edges will be a bit darker than the center), rotating the pan 180 degrees every 7 to 8 minutes during baking. Let cool completely before breaking into charmingly irregular pieces. Store in an airtight container at room temperature for up to 1 week.

CHOCOLATE OVERLOAD COOKIE BARS Preheat oven to 350 degrees F., rack in the middle position. FOR THE CRUST: 1½ cups flour ¼ cup cocoa powder ¾ cup sugar ¾ cup softened butter (1½ sticks) Mix the dry ingredients together and then cut in the softened butter. (You can also do this in a food processor with a steel blade, using chilled butter that’s been cut into chunks.) Spread the mixture out in the bottom of a greased 9-inch by 13-inch cake pan and press it down with a spatula. Bake at 350 degrees F. for 15 minutes. (Don’t shut off the oven—you’ll need it for the second step.) FOR THE FILLING: 2 eight-ounce packages softened cream cheese (the block type, not the whipped type) 1 cup mayonnaise 1 cup sugar 4 eggs 2 cups melted chocolate chips (12-ounce bag) 2 teaspoons vanilla You can do this by hand, but it’s a lot easier with an electric mixer. Soften the cream cheese and beat it with the mayonnaise until it’s smooth. Gradually add the sugar. Add the eggs, one at a time, beating after each addition. Melt the chocolate chips in a microwave-safe bowl for 3 minutes. (Chocolate chips may retain their shape, so stir them to see if they’re melted.) Let them cool for a minute or two, and then gradually add the chocolate, mixing thoroughly. Then mix in the vanilla. Pour the finished mixture on top of the crust you just baked. Bake at 350 degrees F. for 35 minutes. Let it cool to room temperature and then chill for at least 4 hours. Cut into brownie-size bars. Garnish the bars with strawberries, whipped cream, or powdered sugar if desired. Baking Conversion Chart These conversions are approximate, but they’ll work just fine for Hannah Swensen’s recipes.

STRAWBERRY FLIP COOKIES Preheat oven to 375 degrees F., rack in the middle position. 1 cup melted butter (2 sticks) 1 cup white (granulated) sugar 2 beaten eggs (just whip them up with a fork) 1/3 cup seedless strawberry jam 1 teaspoon strawberry extract (or vanilla, if you can’t find it) 1 teaspoon baking powder ½ teaspoon soda ½ teaspoon salt 1½ cups chopped walnuts (or pecans) 3 cups flour (not sifted) small bowl of powdered (confectioner’s) sugar 1 bag frozen strawberries for garnish*** Melt the butter and add the white sugar. Then add the eggs and the strawberry jam. When the jam is fully incorporated, add the strawberry extract, baking powder, soda, and salt. Then add the chopped walnuts and the flour, and mix well. Roll dough balls with your hands about the size of unshelled walnuts. (If the dough is too sticky, chill it for a half hour or so and then try it again.) Roll the dough balls in the powdered sugar and place them on a greased cookie sheet, 12 to a standard sheet. Make a deep thumbprint in the center of each cookie. While the strawberries are still partially frozen, cut them in half lengthwise. (If your berries are too large to fit on your cookie balls, cut them in quarters instead of halves.) Flip the cut piece over and place it skin side up in the thumbprint you’ve made on top of each cookie. Bake at 375 degrees F. for 10 to 12 minutes. Cool on the cookie sheet for 2 minutes, then transfer to a wire rack to finish cooling. Dust the cookies with powdered sugar and place them on a pretty plate before serving. Yield: 7 to 8 dozen cookies. The tart strawberry pieces are wonderful with the sweet cookie. Carrie Rhodes just adores these. As a variant, you can also makes these with seedless raspberry jam and whole fresh raspberries on top. Chapter

GERMAN CHOCOLATE CAKE COOKIES Do not preheat oven yet—make cookie dough first COOKIE DOUGH: 1 cup butter (2 sticks) 1 cup milk chocolate chips 2 cups white (granulated) sugar 2 eggs ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 2 teaspoons vanilla 3 cups flour (no need to sift) FROSTING: ½ cup firmly packed brown sugar ¾ cup tightly packed coconut ½ cup chopped pecans ¼ cup chilled butter (½ stick) 2 egg yolks, beaten In a microwave-safe bowl, melt the butter and chocolate chips on HIGH for 2 minutes. Stir until smooth. In another mixing bowl, mix the sugar and the eggs. Add the baking powder, baking soda, salt, and vanilla. Stir the melted chocolate until it’s fairly warm to the touch, but no longer hot. Add it to the mixing bowl and mix it in thoroughly. Add the flour and mix well. (Dough will be stiff and a bit crumbly.) Cover the dough and set it aside while you make the frosting. Combine the sugar and coconut in a food processor. Mix with the steel blade until the coconut is in small pieces. Add the chopped pecans. Cut the butter into four chunks and add them. Process with the steel blade until the butter is in small bits. Separate the yolks, place them in a glass, and whip them up with a fork. Add them to your bowl and process until thoroughly incorporated. (If you don’t have a food processor, you can make the frosting by hand using softened butter.) Preheat the oven to 350 degrees F., rack in the middle position. Chill the frosting while the oven’s preheating. It’ll make it easier to work with. This will be especially true if you’ve made the frosting by hand and haven’t chopped the coconut into shorter shreds. Pat the cookie dough into one-inch balls with your fingers. Place the balls on a greased cookie sheet, 12 to a standard sheet. Press down in the center of each ball with your thumb to make a deep indentation. (If the health board’s around, use the bowl of a small spoon.) Pat the frosting into ½-inch balls with your fingers. Place them in each indentation. Bake at 350 degrees F. for 10 to 12 minutes. Let the cookies cool on the cookie sheet for 2 minutes, then remove them to a wire rack to finish cooling. Yield: 5 to 6 dozen, depending on cookie size. Chapter Fifteen By the end of the day, Hannah’s feet were aching.

DESPERATION COOKIES Preheat oven to 350 degrees F., rack in the middle position. 2 cups melted butter (4 sticks, one pound) 3 cups white sugar 1½ cups brown sugar 4 teaspoons vanilla 4 teaspoons baking soda 2 teaspoons salt 4 beaten eggs 5 cups flour (no need to sift) 3 cups chips*** 4 cups chopped nuts**** Melt the butter. (Nuke it for 3 minutes on high in a microwave-safe container, or in a pan on the stove.) Mix in the white sugar and the brown sugar. Add the vanilla, baking soda, salt, and mix. Add the eggs and stir it all up. Then add half the flour, the chips, and the chopped nuts. Stir well to incorporate. Then add the rest of the flour and mix thoroughly. Drop by teaspoons onto greased cookie sheets, 12 cookies to a standard-size sheet. If the dough is too sticky to handle, chill it slightly and try again. Bake at 350 degrees F. for 10 to 12 minutes or until nicely browned. Let cool two minutes, then remove cookies from the baking sheet and transfer to a wire rack to finish cooling. Yield: Approximately 10 dozen.