The book was a fun mystery with a touch of romance. I'd recommend it and I will read other books in the series. If anyone reads this and makes the cookies or passes on the recipe, please give Joanne Fluke and her book credit.
Chocolate Chip Crunch Cookies
Preheat over to 375
1 cup butter (2 sticks) melted
1 c white sugar
1 c brown sugar
2 t baking soda
1 t salt
2 t vanilla
2 eggs beaten with fork
2 c crushed corn flakes (just crush with hands)
1-2 c chocolate chips
Melt butter, add sugars and stir.
Add Soda, salt, vanilla, and eggs.
Mix well.
Add flour and stir in.
Add corn flakes and chocolate chips and mix thoroughly.
Form dough into walnut-sized balls and place on greased cookie sheet - 12 to a sheet.
Press down slightly.
Bake at 375 for 8-10 minutes. Cool on cookie sheet for 2 minutes, then remove to a wire rack until completely cool. Will not be crisp if not on a wire rack.
If the cookies spread out too much, bake at 350 and and do not flatten.
Yield - 6-8 dozen
Regency Ginger Crisps
3/4 c melted butter (1 1/2 sticks)
1 c brown sugar
1 large fork beaten egg (or two medium eggs)
4 T molasses
2 t baking soda
1/2 t salt
2 t ground ginger
2 1/4 c flour
1/2 c white sugar for later
Melt butter and mix in sugar. Let mixture cool, then add egg(s).
Add soda, molasses, salt, and ginger. Stir thoroughly.
Add flour and mix in.
Chill for 1 hour to over night.
After dough chills, preheat oven to 375
Roll dough into walnut sized balls.
Dump balls into bowl with white sugar and gently shake bowl to coat.
Place on greased cookie sheets, 12 to a sheet.
Flatten with spatula.
Bake at 375 for 10-12 min.
Cool on cookie sheets for no more than 1 minute, then remove to a wire rack. If you leave the cookies on the sheet for too long they stick.
Yield - 6-7 doz
Black and Whites
2 c chocolate chips
3/4 c butter (1 1/2 sticks)
2 c brown sugar
4 eggs
2 t vanilla
2 t baking powder
1 t salt
2 c flour
1/2 powdered sugar in a small bowl for later
Melt chocolate chips with butter. Microwave on high for 2 minutes, then stir until smooth.
Mix in sugar and let cool.
Add eggs, one at a time, mixing well between.
Mix in vanilla, baking powder, and salt.
Add flour and mix well.
Chill dough at least 4 hours, overnight is better.
After dough chills, preheat oven to 350.
Roll walnut sized balls of dough. (Wear gloves if you don't want to get too messy.)
Drop dough into bowl of powdered sugar and roll until coated.
Place balls on a greased cookie sheet - 12 to a sheet.
Bake at 350 for 12-14 minutes.
Let cool on sheet for 2 minutes, then remove to wire rack.
Lovely Lemon Bar Cookies
Preheat oven to 350
2 c flour
1 c cold butter (2 sticks)
1/2 c powdered sugar
4 eggs beaten with fork
2 c white sugar
1/2 c lemon juice
1 t lemon zest
1/2 t salt
1 t baking powder
1/4 c flour
Cut butter into small pieces.
Combine butter, flour, and powdered sugar in food processor until it looks like course cornmeal.
Spread into a greased 9x13 pan and pat down with hands.
Bake at 350 for 15-20 minutes until golden brown around edges.
Remove from oven, leave oven on.
Mix eggs with white sugar.
Add lemon juice and zest.
Add salt and baking powder and mix.
Add flour and mix thoroughly.
The mixture will be runny.
Pour mixture on top of crust and put back into oven.
Bake at 350 for 30-35 minutes.
Remove from oven and sprinkle with powdered sugar.
Let cool completely and cut into bars.
Pecan Chews
Preheat oven to 350
1 c butter (2 sticks)
3 c brown sugar
4 fork beaten eggs
1 t salt
1 t baking soda
3 t vanilla
2 c finely chopped pecans
4 c flour
Melt butter and add brown sugar.
Mix well and let cool.
Add eggs and mix.
Add salt, baking soda, vanilla, and nuts.
Mix well.
Add flour and mix until flour is thoroughly distributed.
Form dough into walnut-sized balls.
Place on a greased cookie sheet - 12 to a sheet.
Press down with spatula sprayed with cooking spray.
Bake at 350 for 10-12 minutes.
Let cookies cool on sheet for 1 minute, then remove to wire rack to cool completely.
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