Almost Snickerdoodle Cookies

(yields approx. 3 dozen)

Ingredients: 

• 1 cup melted butter
• 1/2 cup brown sugar
• 1 cup white sugar
• 3 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon kosher salt
• 3 eggs
• 1 teaspoon vanilla extract

Directions:

1. Melt butter over low heat.
2. Once butter has fully melted, measure and mix the dry ingredients.
3. When butter has cooled, add eggs and vanilla and mix thoroughly.
4. Pour egg and butter mixture into dry ingredients.  Blend until all the dry ingredients are fully mixed.
5. Place cookie dough into refrigerator for 20-30 minutes.
6. Mix cinnamon and sugar in a medium size bowl.
7. Once cookie dough has cooled, spoon 4-6 balls into the cinnamon sugar and roll into balls.
8. Line cookie balls on a greased or parchment paper lined cookie sheet and refrigerate for another 20 minutes.
9. Preheat oven to 425°F.
10. Bake cookies 8-9 minutes. After pulling out of the oven, leave on cookie sheet another 5 minutes. For crisper cookies I recommend smaller cookie balls, not extended time in the oven.
11. After 5 minutes place cookies on a cooling rack.

Cookie dough can be refrigerated if tightly sealed in plastic wrap or frozen.  Lasts up to a week in the refrigerator.  Fully cooked cookies also are great to freeze.  Pull out as many as you like when you want!

Posted by: Alaska House of Jade

Contact us: alaskahouseofjade@ak.net

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Cream Cheese Brownies

Cream Cheese Brownies

     Ingredients:

           Brownie Batter

• 1 cup softened butter
• 1 1/2 cup white sugar
• 1 cup cocoa powder
• 4 eggs
• 1 cup flour
• 1/2 cup half and half
• 1/2 teaspoon kosher salt
•  1 teaspoon vanilla extract

          Cream Cheese filling

• 8 ounces cream cheese
• 1/4 cup white sugar
• 1/4 teaspoon kosher salt
• 2 teaspoons vanilla (clear if available)

Directions:

1. Preheat over to 400°F.
2. Cream butter and sugar.  Add cocoa powder and continue to mix.
3. Add eggs one at a time thoroughly incorporating between each addition.
4. Add remaining brownie ingredients and continue to mix until well blended.
5. Grease a 9 x 13 pan.  Pour brownie batter into pan reserving 1/2 cup of batter.
6. Drizzle cream cheese filling over the brownie batter covering the surface.
7. With remaining brownie batter, pour along one of the 13 inch sides.  With a toothpick or knife swirl the upper brownie mix throughout the top layer, be sure not to put the toothpick below the cream cheese filling layer.
8. Bake brownies for about 30-40 minutes.
9. Let sit for an hour until cooled to room temperature.
10. For clean brownie cuts, invert the 9 x 13 pan onto a flat cookie sheet lined with parchment paper. Let gravity drop the brownie from the sides.  Let rest for another 30 minutes.

Posted by: Alaska House of Jade
Contact us: alaskahouseofjade@ak.net
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