-From the 'Burg to Your Kitchen-

This past Saturday, I spent the morning prepping all my cookie dough to freeze and tomorrow, I took the day off so that I can bake upwards of ten to fifteen dozen cookies. Baking is one of my favorite hobbies so when the Christmas baking season rolls around – I am all about the cookies. This year, I tried last week’s Snickerdoodles recipe for the first time and surrounded that with my usual suspects – sugar, peanut butter blossoms and my favorite, chocolate chip. Here are two more recipes that are sure to become favorites in your house:

The Ultimate Chocolate Chip Cookie

Ingredients:

1 cup butter, softened

1 cup packed brown sugar

1/2 cup sugar

2 large eggs

1 tsp. vanilla

2 1/3 cups flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 cup semi-sweet chocolate chips

Directions:

Preheat oven to 350 degrees. In a large bowl, cream butter and sugars until nice and creamy, about 3 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Fold in chocolate chips.

Drop dough by teaspoonfuls onto greased baking sheets. Bake 10-12 minutes until lightly brown.

Buttermilk Sugar Cookies

Ingredients:

2 cups sugar

2 cups shortening

4 eggs, beaten

1 Tbsp. vanilla

2 cups buttermilk

6 cups flour

1 Tbsp. plus 1 tsp. baking powder

2 tsp. baking soda

1/2 tsp. salt

Directions:

Blend together sugar, shortening, and eggs. Add vanilla and buttermilk.

In a separate bowl, combine flour, baking powder, baking soda and salt; stir into sugar mixture. Add more flour, if needed, to make a firm dough.

Chill 2-3 hours or overnight. On a floured surface, roll out dough to 1/4 inch thickness. Cut out with cookie cutters; place on greased baking sheets.

Bake at 350 degrees for 7-8 minutes. Frost if you want.