Day 13 with Espresso and Cream
Today’s guest and I have a ‘it’s a small world after all’ connection but she explains that below. Madison, from Espresso and Cream, has dazzled the food world, among other exploits, in being crowned the winner of The Rachael Ray’s Show ‘Hey, Can You Cook?!’ 3 in 2008. The word you’re looking for is wow…..I am so excited to have her here today to share her foodie brilliance.
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Hi, This Heart of Mine readers! My name is Madison Mayberry Hofmeyer and I blog over at Espresso and Cream. When Amy asked me if I would be willing to share a cookie recipe for the holidays, I was so excited. Amy and I have a mutual connection through a high school friend of mine, who also happens to be Amy’s cousin. Small world, huh?
One of my favorite ways to get in the Christmas spirit is to spend time baking cookies with my family – my mom in particular. Although we have a bunch of classics we make every year, we also try to add some new cookies to the lineup to keep things fresh. These Brown Sugar Cookies with Mint Chocolate Glaze are the newest addition.
I’ve always loved the simplicity of sugar cookies, but to be honest, most of the traditional recipes fall a little flat for my liking. I found that dressing them up with a little brown sugar gives them a fantastic chew unlike those made completely with granulated sugar. And for a little added boost, I topped these little bites with a super simple Mint Chocolate Glaze.
If you are looking for a cookie that is familiar, yet unexpectedly different, I would strongly suggest giving these a try in the upcoming weeks!
Brown Sugar Cookies with Mint Chocolate Glaze
Ingredients
*1 cup butter, softened
*1 cup firmly-packed brown sugar
*1/2 cup granulated sugar
*2 large eggs
*3/4 teaspoon baking soda
*1/4 teaspoon baking powder
*1 teaspoon vanilla extract
*1/4 teaspoon salt
*2 cups white whole wheat flour
*1/2 cup all-purpose flour
Glaze
*2/3 cup powdered sugar
*2 tablespoons chocolate milk
*1/2 teaspoon peppermint extract
*2 teaspoons chocolate milk powder (optional)
Instructions
1. In a large mixing bowl, beat the butter with an electric mixer on medium high speed for 30 seconds or until butter is soft and fluffy. Add in the sugars and beat for 1 to 2 minutes more. Add in the eggs, baking soda, baking powder, vanilla and salt. Beat until well combined. Add in the flours and beat until just combined. Chill for 2 hours.
2. Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat. Roll dough into 1-inch balls. Place on the baking sheet, 2 inches apart, and bake for 8 minutes. Cookies will look slightly puffy and under-baked/glossy on the tops. Cool for 5 minutes on the baking sheet. Transfer to a wire rack to cool completely.
3. Meanwhile, prepare the glaze. Combine the powdered sugar, chocolate milk, peppermint extract and chocolate milk powder (if using) and stir until combined. Drizzle glaze over cooled cookies and allow glaze to harden. Makes 3 dozen cookies.
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Thank you Madison!
Here’s the link to Madison’s sweet collection of good eats and other fun posts.
Take care.
♥amy c
