Thursday, September 30, 2010
Creamsicle Cookies
It's official, I found the perfect way to say farewell to summer!
"But Sarah, I thought I had the perfect summer farewell."
No, no, no, unfortunately, you are mistaken. See, there can't be two perfect farewells, and mine will have to win.
"Well, why is that?"
Because, they're Creamsicle Cookies! It's ice cream AND a cookie, all in one! And even better, there's no ice cream to have to worry about melting! Since, you know, it's still 110 degrees outside and not actually anywhere close to end of summer weather.
...Yeah, no, I'm not bitter at all....
"Right...Anyways, well I think you're correct. You have, indeed, found the perfect summer farewell."
Thank You loyal readers, I knew you'd understand. :)
On a side note, these are sooooooooo good! I had some Orange Creme Hershey's Kisses laying around still from Spring (don't worry, they were still good.)So I chopped them up as a substitute for the white chocolate chips. And although I do love brown sugar, I would consider using a little less next time to give these a bit more of an authentic creamsicle flavor.
Enjoy!
Creamsicle Cookies
Ingredients:
2 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup sugar
1/2 firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons orange zest
2 cups Guitard Choc-Au-Lait Vanilla Chips (I used the Hershey's kisses)
Directions:
Preheat oven to 375 degrees.
In a small bowl, combine flour, baking soda, and salt; set aside.
In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest and chips.
Drop rounded teaspoonfuls onto ungreased cookie sheets. Do not flatten cookies; it will make them dry. Bake 8 - 10 minutes or until golden brown around edges. Do not overcook! Cookies will be plump. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.
Recipe from The Girl Who Ate Everything
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