BRUSH
Keeping It Clean

Well, it is cookie season once again. This is the time of year when people ask for their favorite cookie to either be included in the Official Cookie Lady World's Best Holiday Cookie Plate (as voted by legions of loyal fans) or when they request a copy of a favorite recipe to make for their own family cookie platter. The following recipe is for a cookie that is always tops on the cookie hit parade and is a particular favorite of all of the sophisticated young ladies we know.

We wish all of you a very sweet Holiday Season and a wonderful New Year!

Please read the whole recipe all the way through before you begin.

Cream:

• ½ lb. (2 sticks) unsalted butter, softened
• ½ c. light brown sugar, packed
• 1 c. white sugar

Add:

• 1 tsp. vanilla extract
• 4 large eggs, one at a time

Meanwhile onto waxed paper measure:

• 2½ c. flour
• ⅓ c. Dutch processed cocoa
• 1 tsp. baking powder
• ½ tsp. baking soda

Combine and add to butter mixture (scraping the bowl as you go), then stir in:

• 6 oz. bag raspberry chocolate chips and/or chopped raspberry or strawberry "creme" filled bars.
• 2 or 3 drops of raspberry extract (optional)

Chill at least 30 minutes. During that time, preheat oven to 350°. Drop chilled dough by teaspoonsful onto parchment lined cookie sheets sprayed with vegetable spray, about 2 inches apart. Bake at 350° for approximately 10 minutes. DO NOT OVERBAKE.

Cool completely on wire rack.

Make the glaze

Combine:

• 1½ c. confectioners' sugar
• 2 Tbsp. milk
• 1 Tbsp. seedless raspberry jam, warmed
• A few drops of vanilla
• A drop or two of red food coloring (optional)

Serves: enough people who would eat 3-4 dozen cookies. Or one really hungry cookie eater.

A Cookie Lady Recipe