brown sugar cookies

Last night, Liza, Jenny, and I inaugurated the Cookie of the Month Club (may we meet more than twice a year). First, we ate potato-leek soup with buttered bread and drank cheap bubbly. Then we got down to Jenny’s brown sugar cookie recipe. Brown a large quantity of butter, then remove from heat and add some more butter. Add dark brown sugar (we used very molasses-y Muscovado sugar), then vanilla, the egg yolks and whole eggs, then the dry ingredients (flour with salt and baking soda and powder). Roll in a mixture of white and Muscovado sugar and bake at 350F for 12 minutes. As Jenny says, they don’t have the same bursts of flavor as a chocolate chip cookie does–they underwhelmed her the first time, but they ended up being addictive.

Liza brought a Martha Stewart magazine (she swears she only likes the Halloween issues) that discussed hazelnut recipes and fossil-imprinted cookies. For next month (since we’re a monthly club): hazelnut cookies with imprinted genuine Permian Basin trilobites? Or for more authenticity, fossil-topped pecan sandies.

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