Melt in the Mouth Cookies
½ cup butter
1 cup brown sugar
¾ cup sifted flour
1 Teaspoon baking powder
½ Teaspoon salt
½ cup finely chopped nuts
Cream butter, add sugar, vanilla & egg
Beat until light
Add sifted dry ingredients and nuts
Drop by scant teaspoons onto cookie sheets
Bake in hot oven 400 degrees for about 5 minutes
Cool for ½ minute
Remove to wire rack
Tales of BunniHoTep
Miss Kat’s School of Genteel Witchcraft
and the Lonely Little Star and Other Stories
The cookie juggernaut rolls on. I almost have enough for a cook book of my own. When my great- grandparents moved the family to Los Angeles in 1901 they opened up their bakery on Vermont Ave. Someday I’m going to have to look for where it was if I can find the address.
5000 blog posts is a lot. I started this because Cam thought it was a good way for me to keep in touch while he was in cancer treatment. At the time he thought he’d get better and he thought I could meet the people he loved and met while journaling and he remembered I liked to write and he liked my stories.
He didn’t make it and this became my grief counseling outlet. I have met a lot of people in these crazy screeds that I adore. Some I have even met in person now if I didn’t meet them at Cam’s funeral. I am so grateful for him bugging me until I did it.
As I’ve written more and more people have joined me here on my sometimes crabby but mostly hopeful path through my life. You are so welcome!
You have given me much joy, and let me share your lives with you. You’ve given me your best thoughtful feedback. You’ve helped me through more rough spots than you know. I’ve learned more about bear/otter and cub subculture than a lesbian should ever know especially on Fur Friday. LOL!
You’ve read my stories and asked for more and let this writer know when she was on the right track and when I needed to do some editing.
Every one of you is part of my family constellation and my chosen family and I thank you so very, very much for listening. You have no idea how wonderful you are to me.
Ginger Krinkle Crisps
¾ cup shortening
1 ½ cup sugar
¼ cup light molasses
2 cups sifted flour
½ teaspoon salt
2 teaspoons baking soda
2 teaspoon ginger
3 teaspoon cinnamon
¼ teaspoon cloves (ground)
Cream shortening and 1 cup sugar until light and fluffy
Blend in molasses
Sift together flour, salt, soda & spices (1 tsp of cinnamon)
Add to creamed mixture and mix well
Chill dough hour or longer
Mix remaining ½ cup sugar and 2 tsp of cinnamon
Form dough into balls and roll in the sugar mixture
Place 3 inches apart on foiled cookie sheet, gently press cookie to flatten slightly
Bake at 350 degrees 12-15 minutes or until top is cracked and slightly brown
Makes 3 ½ – 4 dozen cookies
Maybe doubled with out changes.
Warning! I made these by myself as a kid. I forgot to split the cinnamon out for the rolling mixture and ended up having to triple the recipe. I had a whole lotta cookies to share which was good because I love them.
¾ cup butter
1 cup sugar
¼ teaspoon sa;t
2 1oz squares of unsweetened chocolate melted
2 Tbsp milk (whole)
½ Teaspoon vanilla
2 ½ cups of sifted flour
Chocolate shots, ants, jimmies, sprinkles or whatever you call them
Cream butter; gradually add sugar and cream until fluffy
Add egg, salt, chocolate, milk and vanilla
Mix in flour
Chill dough thoroughly
Shape into 1 inch balls
Roll in the chocolate sprinkles
Place in oven on a greased cookie sheet
Bake at 375 degrees for 10-12 minutes
Makes 4 dozen