cookies, cookies, yummy yummy cookies:

chocolate fortune cookies (source: www.marthastewart.com)
  • Yield Makes 50
  • 5 tablespoons unsalted butter
  • 4 large egg whites
  • 1 cup superfine sugar
  • 3/4 cup plus 1 tablespoon all-purpose flour
  • 3 tablespoons Dutch cocoa
  • Pinch salt
  • 3 tablespoons heavy cream
  • 1/2 teaspoon pure almond extract
  • 1/2 teaspoon pure vanilla extract
  • 50 paper fortunes
Directions
  1. Heat oven to 400 degrees. In a small saucepan over low heat, melt butter; set aside.
  2. In the bowl of an electric mixer, combine the egg whites and sugar, and beat on medium speed until frothy, about 30 seconds. Add the flour, cocoa, and salt, and beat until combined. Add the melted butter, cream, almond extract, and vanilla extract, and beat until combined, about 30 seconds.
  3. Drop a heaping teaspoon of batter onto a Silpat baking mat fitted in a baking pan, or use a nonstick baking sheet. Repeat with the remaining batter, spacing dollops at least 5 inches apart. Using the back of a tablespoon, spread each one into a 4-inch circle. Place baking pan in oven, and bake the favors until the edges darken slightly, about 5 minutes.
  4. Transfer the baking pan to a heat-resistant surface. Working quickly, slide an offset spatula under a cookie, and flip it over. Roll the cookie into a loose tube, and insert a paper fortune into the middle so that both the edges extend from the cookie. Using your index finger, make an indentation in the center of the tube, then pinch each end together with your other hand. Repeat the rolling-and-folding process with remaining cookies.


blondie bars, courtesy of zoe
  • 1 1/2 cups all-purpose flour
  • 2 teapsoons baking powder
  • 1 teaspoon kosher salt
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 2 cups (packed) light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350°F.
  2. Line baking pan with parchment paper, leaving a 1" overhang on long sides of pan (13"x9").
  3. Whisk flour, baking powder, and salt in a medium bowl; set aside. Stir butter in a medium skillet over medium heat until browned bits form at bottom of pan, 7–8 minutes. Transfer to a medium bowl. Add brown sugar. Using an electric mixer, beat until well combined and mixture resembles wet sand, 2–3 minutes.
  4. Add eggs and vanilla; beat until fluffy and well combined, about 2 minutes. Add dry ingredients; beat until smooth (batter will be thick).
  5. Using an offset or regular spatula, evenly spread batter in prepared pan. Bake blondies until golden brown, edges pull away from sides of pan, and a tester inserted into center comes out with a few moist crumbs attached, 20–25 minutes.    Let cool completely in pan on a wire rack.