Craisins/Chocolate Chips Oatmeal Cookies

Hello everybody! You might be surprised with this post... It's been a while since I last wrote "out of the blue" I am usually just publishing something once a month (when it's time to reveal the "Cake of the Month" that I bake with my friends from "The Cake Slice Bakers" but two days ago I made a batch of absolutely delicious oatmeal cookies with craisins and chocolate chips and I thought I couldn't just keep this recipe to myself so I am sharing it today!

These cookies are absolutely fabulous, not overly sweet and just with a delicate hint of cinnamon which gives them a spicy background note, it's just very mild, you might not even be able to tell "it's cinnamon" but it's just perfect to blend with the rest of the flavors, so you can enjoy them all!

So... Here's my Recipe (which I adapted from the original Quaker Recipe for "Raisins Oatmeal Cookies")

Craisins and Chocolate Chips Oatmeal Cookies

Yield: Makes about 50 cookies

Ingredients

• 1/2  cup of butter (room temperature)
• 3/4  cup firmly packed light brown sugar
• 1/2  cup granulated sugar
• 2  eggs
• 1  teaspoon vanilla
• 1-1/2  cups all-purpose flour
• 1  teaspoon baking soda
• 1/2  teaspoon ground cinnamon
• 1/2  teaspoon salt
• 3  cups of quick or old fashioned, uncooked oats
• 1  cup chocolate chips
• 2/3 cup craisins

Preparation
Pre-heat oven to 350°F.
In a bowl combine flour, baking soda, cinnamon and salt, whisk it all together until it's all incorporated. Set aside.
In a large bowl, beat butter and sugars on medium/high speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well (do not over-mix). Add oats mix well.Then using a spatula fold in the chocolate chips and craisins until it's all incorporated.
Drop dough by rounded tablespoonfuls (you can use a small ice cream scoop) onto ungreased cookie sheets.
Bake 9 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Enjoy!



© Paloma K.

Christmas Cookies - Christmas Wreaths

Hello everybody! I have a very easy (and fun) recipe to make Christmas wreaths... These are not exactly my favorite cookie in flavor.... You know? but I always feel like they are a MUST HAVE for how festive and "Christmassy" they are!

Before I share the recipe let me give you a quick update on our Coffee Friday... I will be re-taking it in January! I already have some great bloggers that will be featured! So... don't think that we're done with our Coffee Party! Keep posting and mentioning "coffee" in your posts so you will be able to link up with us! Our Next Coffee Friday will be on the 4th of January 2013! Do not miss it! Here is our Coffee Friday button if you want to add it to your blog as a reminder!

<center> <a href="http://www.love4coffee.blogspot.com" target="_blank"><img alt="The Coffee Shop" src="http://goo.gl/XfoA6" /></a></center>

Now... Our Recipe:

Christmas Wreaths:

Ingredients:

1/2 cup butter 30 large marshmallows 1 1/2 teaspoons green food coloring

1 teaspoon vanilla extract 4 cups cornflakes cereal cinnamon red hot candies to decorate

Directions:

1.	Line baking sheets with waxed paper. Set aside. Melt the butter in a large saucepan over low heat. Add marshmallows, cook until melted while stirring constantly. Remove from heat, add food coloring, vanilla, and cornflakes.
2.	Quickly drop heaping tablespoonfuls (I use a small ice cream scoop) of the mixture onto waxed paper, and form into a wreath shape with lightly greased fingers. Immediately decorate with red hot candies. Place them in the fridge to chill before removing from waxed paper, and storing in an airtight container.

Note: it really helps if someone - a little one even - helps you add the hot candies as you shape the wreaths so they stick better.

Have fun!

© Paloma K.

Christmas Cookie Series - Haystacks!

Hello everyone! Here I am just trying to at least get to post something! I will also dedicate some of my time today to stop by some blogs that have been kind enough to leave a comment here! Thank you all! for reading, liking, sharing, pinning!

Now... Let me share a quick and easy recipe to make the very popular "Haystacks" which are also known as "Chinese Cookies" and "Chow Mein Cookies"

There are many recipes out there... but these is the one I've found to be simpler and yummy... of course you can modify it to your own taste.

 

 Haystacks (aka chow mein cookies/chinese cookies)

Ingredients

1 cup semisweet chocolate morsels 1 cup butterscotch morsels 1 can (5 oz each) Chow Mein Noodles (5 oz = about 2-1/2 cups) 2 cups miniature marshmallows (optional, I don't use these) 1/2 cup dry roasted peanuts

Directions  (First of all line two big baking sheets with parchment paper)

Melt chocolate and butterscotch morsels in the microwave (on high for about 2 or 3 minutes, make sure you stir ONE time, after 1 minute). Once it's melted, stir until smooth. Add chow mein noodles, marshmallows (if using) and peanuts. Stir until well coated. Drop mixture by spoonfuls onto your prepared baking pans (not much space is necessary between each cookie, just enough so that they aren't touching). Refrigerate 1 hour or until firm. Enjoy! Note: Store in sealed container in cool area or freeze so they stay good longer, to thaw just get them out of the freezer (to room temperature) and wait a couple of minutes.

© Paloma K.

Christmas Cookies Series - Peanut Butter Blossoms

Hello everyone! Thank you all for your comments... I promise I'll get to each one of them eventually! It's a busy season and I'm also baking not only for myself but baking for exchanges (even gift exchanges) and also trying to sell some of the cookies I make (and one or two chocoflan cakes! why not?!)

Right now I am going to share the recipe to make another Favorite Christmas Cookie... "Peanut Butter Blossoms", some people also call them "Hershey Kisses Cookies". I love these! but I am not sure if it's really the flavor I am so in love with or just the way they look! I know they are good... but also... love starts through the eyes... and these lovely cookies sure make you fall for them "at first sight"

Here is my recipe:

 Ingredients: (all ingredients should be at room temperature)
Yield: Makes about 80

• 1 cup butter (softened)
• 1 cup peanut butter 
• 1 cup packed brown sugar
• 1 cup granulated sugar
• 2 eggs
• 1/4 cup milk
• 2 tsp. vanilla extract
• 3 1/2 cups all purpose flour
• 2 tsp. baking soda
• 1 tsp. salt
• extra: 1/2 cup granulated sugar for rolling (decorative purposes mainly)
• 1 bag -12 oz.- of Hershey Kisses (milk chocolate) 

Elaboration:

Preheat oven at 350F
Slightly grease cookie sheets
Combine flour, baking soda and salt. Set aside.
Cream butter, peanut butter, sugars until smooth.
Beat eggs one at a time, stir milk and vanilla. Stir in dry ingredients just until incorporated.
Make little balls (about 1") with dough, roll them in additional sugar. Bake them in preheated oven for about 8 minutes. Press 1 kiss of hersheys into each cookie and bake for 2 more minutes. Cool in wire rack.

Note: to make the dough balls I use a small ice cream scoop and drop them on the sugar where I will roll them, that will make the dough easier to handle too.

Enjoy!

© Paloma K.

Christmas Cookies Series - Mexican Wedding Cakes

Hi dear friends! Thank you for stopping by at The Coffee Shop! Today... I bring to you... one of my very favorite kind of cookie: Mexican Wedding Cakes aka Russian Tea Cakes

 I just love this melt-in-your mouth good cookies! They are buttery and deliciously rolled in powdered sugar... They are very delicate and just perfect for Christmas!

Today I made a batch... and I know I'll be baking many more! Yes... again... this recipe was shared to my by one of hubby's aunts!

Mexican Wedding Cakes aka Russian Tea Cakes

Yield: 48 cookies

Ingredients:

• 1 cup butter
• 1/2 cup powdered sugar (plus more for rolling)
• 1/4 tsp. salt
• 1 tsp. vanilla
• 2 cups of flour
• finely chopped nuts (optional, although, authentic Russian Tea Cakes ALWAYS include nuts)

Directions:

Preheat Oven at 400F.
In a mixing bowl cream Butter, Add sugar and mix to incorporate, gradually add salt, vanilla, flour and nuts (in that order) just until incorporated. Mixture will be a little stiff. Pinch small amounts of dough to make 1" balls. Bake on ungreased sheet for 8-10 minutes just until bottoms are golden and the cookies show tiny cracks on them.  Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

Enjoy!

© Paloma K.

Christmas and Thumbprints

Hello everybody... How are you doing? I hope you're all excited about Christmas! I know some of you might not celebrate it... But it's a big deal here in our house. We are all excited about this season! I've hope everybody who does celebrate Christmas makes sure to celebrate it peacefully and with a joyful heart! Remembering that the Reason to celebrate is Jesus... When we remember that... then nothing can go wrong... Because Jesus was born NO matter what. I know this is a hard season for many, those who have lost someone dear to their hearts or those who might be struggling financially... I am not trying to minimize anybody's situation but I am just trying to help us keep in mind that He was still born... He was born in a dark world that needed His light and salvation, that first Christmas was pretty "frugal" if you remember... But there were still angels singing! And they still are... singing to our Savior! Let's join the angelical choir regardless of our situation...

 So...

Now that I've shared a little bit about Christmas... let me ask you... will you be baking cookies? as I said previously... we don't need to get too stressed about anything and Christmas is not about food, money or even about family... it's all about Him... but still... it's great when we can share this wonderful season with those we love while enjoying some good food... not indispensable... but ... it's nice if we can do it... Today I want to share with you a recipe that I found in the "Living" Magazine by Martha Stewart...

Thumbprints with Raspberry Jam and Pistacchio

Still in the "Filling" process

 Ingredients

• 3 cups all-purpose flour
• 3/4 teaspoon baking powder (omit if making thumbprints, ball cookies, or spritz cookies)
• 1/2 teaspoon salt
• 2 sticks unsalted butter
• 1 cup sugar
• 1 large egg
• 2 teaspoons pure vanilla extract
• 3/4 cup chopped pistachios or sanding sugar (optional)
• 1/2 cup raspberry jam

Directions

1. Whisk together flour, baking powder, and salt in a large bowl. Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and vanilla. Reduce speed to low. Add flour mixture, and beat until combined. 
2.  Roll dough into 1-inch balls, then roll in finely chopped nuts or sanding sugar, if using. Arrange on parchment-lined baking sheets, spacing each 1 inch apart.
3. Press a well into the center of each using your finger. Refrigerate until firm, about 30 minutes. Bake at 350 degrees for 7 minutes. Remove from oven, and press well again with handle end of a wooden spoon. Bake until firm, 7 to 9 minutes more.
4. Let cool completely. Spoon jam filling into thumbprints.

 Enjoy!

© Paloma K.

Beautiful Fall Cookies - Children friendly!

 Hello friends, as I mentioned yesterday I'll be sharing some great fall recipes and also some Thanksgiving tips and my very own Thanksgiving menu with you!

Yesterday, inspired by the whole "fall theme" I made some cookies, I wasn't going to share them with you just yet because I have an idea of the "order" I want to give to my posts... starting with appetizers and ending with desserts but I thought they turned out so great that I can't wait any longer!

These are some "rolled out sugar cookies" the recipe is very simple and trust me... it is a lot of fun to decorate them and let your kids "paint them" too once the cookies are out of the oven and completely cooled off!

So... Here is what I made:

To make these you'll need:

Leaf/Pumpkin Shaped Cookie Cutters
Pastry Brush (and a clean regular small painting brush)
food coloring (I use gel for brighter colors) - orange, yellow, green and brown
Parchment Paper/metal cooling rack 
Plus the cookies ... here is the recipe to make them:

Ingredients:

3/4 cups butter, softened 1 cups white sugar 2 eggs 1/2 teaspoon vanilla extract   For the frosting you will need powdered sugar (about 1 1/2 cups) and milk (about 1/2 cup) plus your food coloring.

2.5 cups all-purpose flour (plus more for rolling) 1 teaspoon baking powder 1 teaspoon salt

Directions:

1.	In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. In a separate bowl mix the dry ingredients and stir them in the butter/sugar mix once they are ready. Cover, and chill dough for at least one hour (or overnight).
2.	Preheat oven to 350 degrees F. Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with your cookie cutters. Place cookies 1 inch apart on ungreased cookie sheets.
3.	Bake 6 to 8 minutes in preheated oven (or until edges look slightly golden). Cool completely.

To decorate:

In your mixer (using your whisk attachment) mix powdered sugar and milk at high speed, add more sugar or milk as needed to form a thick liquid or "thin, runny paste" that you will be able to brush on the cookies, it should be thin enough to "paint" the cookies, and thick enough to "stay on the cookie", separate your mix into 4 different bowls (or as many as you need for the colors that you have) and add some food coloring to each bowl, I used orange, yellow, brown and green. Have fun painting your leaves using your pastry brush for the larger areas and the small brush for the stems of the pumpkins. Make sure to have some parchment paper under your cooling racks where you'll place the "painted cookies" to dry so you can have an "easy clean up".

So... I hope you like this fall recipe, which is also a great fall activity to have fun with your little ones... My 4 yr. old (who I am homeschooling right now) and I had a fun time talking about the wind, how it works and how even when we cannot see it we know it's there because it moves things, like LEAVES, we talked about other uses for the air, that it carries oxygen which we need to breath and how we can use it to dry things too! ... I am sure you'll find something cool to talk about too!

Don't forget our Coffee Friday! It's going to be fun!!! I hope you can mention "coffee" somewhere in any of your posts of the week and don't forget to link back to us so more can know about it and join us too!

Happy Baking!

© Paloma K.

Polvorones

So... Saturday I didn't know what to bake... I was feeling like baking something but wasn't sure what, I knew I wanted something simple and with not that many ingredients....

Well... I found the perfect thing thanks to Leslie from La cocina de Leslie , she posted a great recipe to make "Polvorones" (it's a Mexican kind of shortbread cookie), she got the recipe from Mexican Everyday by Rick Bayless and it's a great one!

This is a very friendly recipe for the kids... and it's a lot of fun! You can let them do the dough you just pretty much have to roll it out and bake... but they can have fun decorating the cookies with the colorful sprinkles!  I loved making these on Saturday because they were also a great "decoration" in the center of my table, very inviting! And hubby just loved them! They were all done pretty quickly so he sent me a text message yesterday before he came from work saying "Quiero Galletas" (I want cookies) ... wow! It seems these Mexican "Polvorones" can even make you speak Spanish! LOL! It was a great thing to have in the house... I almost felt like I was in Mexico again!

Polvorones
Yield: 24 cookies(recipe from Mexican Everyday by Rick Bayless)

Ingredients:

• 1 cup butter, softened
• 2-1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon salt 
• Rainbow sprinkles 

Directions:

- In a large bowl, combine the flour, sugar, and salt.  Using a dough mixer, fork or potato masher, combine the butter into the flour mixture until no big pieces of butter are visible.  Continue to work the dough with your hands just until the dough forms a ball.  Wrap dough in plastic and refrigerate for 30 minutes.

 - Preheat oven to 325F. Place the ball of dough between two big sheets of plastic wrap, using your hands, flatten the dough to form a thick disk.  Roll out the dough, (between the two sheets of plastic), to 1/4-inch thickness.

- Peel off the top layer of plastic wrap and cut out cookies with a 3-inch cookie cutter.  (You can use any cookie cutter shape you want but if you want them to look more like the authentic "Mexican Polvorones" it should be a round cookie cutter.)  Gently press down on the sprinkles so that they stick to the cookie.

 - Carefully transfer the cookies to an ungreased baking sheet, placing the cookies about 1 to 2-inches apart.  Bake at 350F for 12 to 15 minutes (or until lightly golden). Let the cookies cool for about 2 minutes on baking sheet, then transfer to wire rack to cool completely.

 Enjoy with milk or coffee.... Hey... and speaking about coffee... have you added some "coffee" to any of your posts this week? Remember that if you just mention "coffee" somewhere in your post you can link up with us on our Coffee Friday! We have a very special guest for the week!

Linking up with Serenity Now: Weekend Bloggy Reading

© Paloma K.

Chocolate/Butterscotch Chip Cookies

Well...on Sunday I made a "Banana Cream Pie" for hubby and DD#1 (dear daughter #1) of course from scratch... I made my own vanilla pudding, etc... it was a total hit! Hubby loved it and ate two slices right away... but... he is lactose intolerant (which I didn't consider when making this dessert) and even when he can do pretty well with desserts that include regular milk we decided he should take the rest to his job, DD#1 is only 3yrs. old and we don't let her eat too much sweets (plus she doesn't eat much dessert anyway) so we thought people in his job would like the treat... They all loved it! and I was very happy about that... but I felt bad because hubby didn't have any more dessert for yesterday (Monday) ... (He loves eating dessert every night with a cup of coffee... and he can afford to do that! He is actually trying to gain a little weight -sigh- so not like me!) Anyway... Yesterday I thought I would make something special for him... So I decided to make something with butterscotch... Back in Wisconsin (where he is from and where we lived the first 4 years of marriage) his aunts would make treats with butterscotch and ... well.. I thought it was kind of a "family thing" so... I was sure it would be special for him if I used butterscotch in some dessert! (I never use it because I am not a big fan myself) so I thought I'd make something with his favorite ingredient: CHOCOLATE and then add a little bit of that special and so familiar ingredient I was sure he loved: Butterscotch!

So... here is what I made:

One bowl Chocolate/Butterscotch Chip Cookies

Makes about 3 dozen
Ingredients:

• 1.5 cups of flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup + 1 tbsp. shortening
• 2 eggs
• 1 tsp. vanilla extract
• 1 cup semisweet chocolate chips
• 1/2 cup butterscotch morsels

Preheat oven at 375F. In your electric mixer bowl (mix flour, baking soda and salt, just whisk to incorporate, place that same bowl in your electric mixer, add the sugars and shortening and mix for about 2 minutes at medium speed (it should look crumbly) then add eggs one by one mixing well after each addition, finally add the vanilla extract mix until it's all incorporated (do not over-mix), stir in your chocolate and butterscotch morsels and drop on your cookie sheet -preferably lined with parchment paper- or you can lightly grease it. (I use a small ice cream scoop to drop and have them all be same size and shape - It's about 1 tbsp. of dough per cookie - ) Bake in preheated oven for 8-9 minutes or until edges are golden brown. ENJOY!
 

-----------

So... back to my story... When hubby saw the "butterscotch" in my cookies he said "what's that?" -Pointing at a butterscotch morsel-... I proudly said: "Butterscotch" (he bit the cookie and said nothing) I was like: "What's wrong?" "Oh! Nothing... I just hate butterscotch! but these are good regardless!" LOL! So ... he enjoyed his cookies with coffee last night! I tried one out of curiosity and actually LOVED THEM! I thought they were incredible, I was so proud of them we had to share again! hubby took them to his job and he's even had 6 already this morning! He says they are almost all gone and that everyone really liked them! So... I am glad I experimented with this... and it's good to know that hubby doesn't like butterscotch though! I am happy I didn't know before or I would've never tried making this!

© Paloma K.

Gingerbread men!

Yesterday I decided to make gingerbread cookies for the first time yesterday, we were all feeling "Christmassy" (sp?) so I thought, why not? It was more time consuming than I thought it would be but it was pretty easy...

So... here I am sharing my gingerbread men cookies and recipe with all of u... STEP BY STEP

Enjoy.

INGREDIENTS:

For the cookies:
* 3 cups all-purpose flour (spooned and leveled), plus more for rolling
* 2 teaspoons ground ginger
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground nutmeg
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1 1/2 teaspoons salt
* 6 tablespoons (3/4 stick) unsalted butter, room temperature
* 1/2 cup packed dark-brown sugar
* 1 large egg
* 3/4 cup unsulfured molasses

For the icing: (Royal icing)

* 3 1 egg white
* 2 cups of confectioners sugar
* 1 tbsp. fresh lemon juice

Directions:

1. In a large bowl, whisk together flour, ginger, cloves, nutmeg, baking soda, baking powder, and salt; set aside:



2. Using an electric mixer, beat butter and brown sugar until light and fluffy:






3. Beat in egg and molasses:



4. With mixer on low, gradually add flour mixture; mix just until combined:



5. Divide dough in half; flatten into disks. Wrap each in plastic, and refrigerate until firm, at least 2 hours and up to 2 days, or freeze up to 3 months (thaw before baking):





6. Working with one disk at a time, place dough on lightly floured parchment paper, and roll out to 1/8 inch thick, dusting lightly with flour as needed:



7. Using paper, lift dough onto two baking sheets; freeze until firm, about 20 minutes:



Note: While the dough is in the freezer preheat oven to 350 degrees, with racks set in upper and lower thirds.

8. Remove paper and dough from baking sheets. Using a long offset spatula, loosen dough from paper. Cut out shapes with cookie cutters, and brush off any excess flour. Transfer to baking sheets. (Gather scraps, briefly freeze, and re-roll.)



And now let's make the royal icing:



1. Using an electric mixer (high speed) mix the egg white until stiff but not dry:



2. Add the confectioners sugar and the tbsp. lemon, mix well in low speed.(You can add more sugar if needed for desired consistency -if the icing is too runny-)



3. Transfer icing to a pastry bag with a small tip, or place in a resealable plastic bag, and snip a small hole in one corner.


And now... Bake and decorate!

1. For softer cookies, bake 8 to 10 minutes; for crunchier cookies, bake 11 to 12 minutes (in the preheated 350F oven), rotating sheets halfway through. Transfer cookies to a wire rack to cool completely. Decorate cookies as desired, and store in a single layer in airtight containers.



There you have it! Perfect gingerbread cookies to share with someone you love while drinking a hot cup of coffee!

Christmas cookies!!!

I know I haven't been on my blog as much this year, you (whoever you are) must understand that life's been busy here, child, husband, house, etc.... but I am trying to end the year better and as one of my resolutions for 2010 I have included "consistency" with my blog...

Now, let's get to the point... Coffee... and what can go better than coffee than cookies? (Chocolate probably) but right now I am going to speak about the probably 2nd. best thing to go with it, COOKIES! My friend and I decided to bake Christmas cookies together, knowing it could be a huge task since she has a baby and I have my "almost toddler" too, but surprisingly everything went fantastic, our kids behaved better than we could have expected and we had a real great time mixing, melting and baking! The results were amazing and we each kept half of all the cookies, there was not even one burnt cookie! so nothing went to waste!

We each made two batches of two different types of cookies

I made:

- Chocolate chocolate chip cookies (Have I mentioned I love chocolate?)
- No bake Chocolate haystacks

She made:

- Peanut butter blossoms
- No bake butterscotch/crispix cookies

If you want the recipes for making these cookies just e-mail me at: love.for.coffee@gmail.com and I'll be glad to share them with you.

Of course my dear hubby and I have been enjoying one or two (or three or four) of the cookies every night with our traditional cup of coffee.... I enjoy every second of it! Today I am planning on baking some gingerbread men!! I hope it goes well...

Here are some pics so you can be part of our baking! :) Enjoy!

Coffee ... and cookies / Cafe... y galletas

Ok... This is what we had last night with our coffee... Chocolate chip cookies... and as I was baking I thought of those who might enjoy this recipe... of course... our coffee lovers...

Here it is:

Special Chocolate chip cookies

1/2 cup butter
1/2 cup shortening
2 tsp. vanilla
1/2 cup granulated sugar
1 cup packed brown sugar
2 eggs
3 cups of flour
1 tsp salt
1 tsp baking soda
2 cups chocolate chips

Note: All the ingredients must be room temperature.

Preheat oven at a 350 temperature
- Mix all the dry ingredients (salt, baking soda and flour) in a container
- in a separate container cream the butter, shortening, granulated and brown sugar
- add the vanilla and eggs to the creamed ingredients and mix just until they are integrated.
- Add the dry ingredients
- Add the chocolate chips
- Make 1" balls and place them in lightly greased cookie sheets (separated about 2 inches)
- Bake for about 13 minutes (or until they are light golden)
- Let them cool off and ENJOY!

Of course... we recommend a nice cup of coffee to go with these cookies!

-o-o-o-o-o-o-o-o-

GALLETAS CON CHISPAS DE CHOCOLATE - RECETA ESPECIAL -

Bueno.. esto es lo que disfrutamos anoche con nuestro cafe... galletas con chispas de chocolate... y mientas las horneaba pense en aquellos que quizas les gustaria disfrutar esta receta... por supuesto... los amantes del cafe...

Aqui la tienen:

1/2 taza de mantequilla
1/2 taza de manteca vegetal
2 cdtas. de vainilla
1/2 taza de azucar
1/2 taza de azucar morena (bien compacta)
2 huevos
3 tazas de harina
1 cdta. de sal
1 cdta. de bicarbonato de sodio
2 tazas de chispas de chocolate

Nota: Todos los ingredientes deben de estar a temperatura ambiente.

Precaliente el horno a una temperatura de 350 grados Farenheit

- Mezcle los ingredientes secos (sal, bicarbonato y harina) en un contenedor
- En un recipiente por separado mezcle la mantequilla, manteca y los dos tipos de azucar hasta que queden bien incorporados (y cremosos)
- Agregue la vainilla y los huevos a la mezcla de la mantequilla y mezcle hasta que se integren bien (solo hasta que esten integrados, no mezcle demasiado)
- Agregue los ingredientes secos
- Incorpore las chispas de chocolate
- Forme bolitas del tamano de una pulgada y acomodelas en bandejas para hornear galletas (ligeramente engrasadas) (separando cada una aprox. dos pulgadas)
- Hornee por aprox. 13 minutos (o hasta que las galletas tengan un color dorado ligero)
- Deje enfriar y BUEN PROVECHO!

Por supuesto nosotros sugerimos disfrutar estas galletas con una buena taza de cafe caliente!

Buen provecho!