Third annual cookie bake-a-thon

Every year, Risa & I meet up to make cookies for our friends, family and coworkers.  We use more butter than imaginable (this year? 5 pounds).  We made about 1,100 cookies, including 500+ that were frosted & decorated.  Each year we make sugar cookies, peanut butter kiss cookies, almond butter spritz cookies, chocolate chip cookies, and brownies.  My sugar cookie recipe is my secret - I share with no one, not even Risa.  And every year, I forget just how many cookies this recipe makes.  This year I put my KitchenAid to the test.  Three batches barely fit in the mixer.  Last year the dough killed my 20+ year old hand mixer.  I guess its all the hard butter. My favorite cookies are the chocolate mint brownies that are nice and fudgey and the little almond spritz cookies.  Risa loves the sugar cookies with the almond glaze.

This started as an annual tradition with my mother.  We would make cookies for practically everyone in town. Risa helps me continue this tradition in a fabulous butter filled way. 

Since my most requested recipe is my secret sugar cookie recipe, I'm listing my second most requested, the PB Kiss cookies.

Triple Peanut Butter cookies w/ Hershey Kisses

• 1 c unsalted butter

• 1 c smooth Skippy peanut butter

• 1 c granulated (white) sugar

• 1 c packed dark brown sugar

• 2 eggs
• 2 1/2 c all-purpose flour
• 1 t baking powder
• 1/2 t salt
• 1 1/2 t baking soda
• 1 1/2 c Reeses peanut butter chips
• 1 bag Hershey Kisses plain or filled with peanut butter.
• Granulated sugar


1. Heat oven to 360F

2. Remove wrappers from Kisses

3. Cream butter, white sugar, brown sugar & peanut butter in a large bowl until well blended. Add eggs, beat well.

4. In a separate bowl, combine flour, baking powder, salt & baking soda. Gradually add to the wet mixture until fully combined.

5. Stir in peanut butter chips.

6. Roll cookies into appx. 1 inch balls. Roll in granulated (white) sugar. Place on a parchment lined cookie sheet.

7. Bake for 9 -11 min until cookies are set and lightly browned. Press 1 kiss into the top of each cookie. The kiss will melt a bit. Let cool for several minutes before transferring to cooling racks or wax paper. It will take several hours for the kisses to fully set. Makes about 5 dozen cookies.

Thanksgiving 11/26

Yes.  If you wanted to know, 15 lbs of turkey is way too much turkey for 7 people.  And anyways, my sides always taste so much better than turkey anyways.  This year's fourth annual thanksgiving at La Maison de Chats (my apartment) was another success.  Friends, food & drink.... it was the perfect holiday.


Le menu:
Pomegranate glazed turkey
Roasted garlic truffled mashed potatoes
Wild mushroom sage stuffing
Thyme-rosemary roasted parsnips and carrots
Vadouvan spiced cast iron pot cauliflower
Brussels sprouts with bacon & apples (see recipe below)
Bourbon pumpkin pie squares with ice cream (yes, this was even low fat!)




Brussels Sprouts with bacon & apples

2T olive oil

4 to 8 ounces smoked bacon, chopped

1lb Brussels sprouts, trimmed & halved

1 small granny smith apple, chopped

½ small onion, finely diced

Salt and freshly ground black pepper

2 teaspoons white balsamic vinegar

1. Heat oven to 400 F.

2. Spread Brussels sprouts on a baking sheet and toss with 1 T olive oil, salt & pepper. Bake for appx 15 minutes, until slightly charred, tossing mixture once. 

3. Heat 1T oil in a large skillet over medium heat and add onions. Let onions cook 4 min, then add bacon. Cook, stirring occasionally, until it starts to fully cook, appx 5 to 8 minutes.

4. Toss cooked Brussels sprouts & apples into skillet with bacon & onion mixture. Let continue cooking for 2-3 minutes. Add vinegar, taste & adjust seasoning.