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<\/a>More cookies than anything else<\/p><\/div>\n
ALSC 2014 <\/p>\n
Triple-Ginger Cookies from 101 Cookbooks <\/a><\/p>\n These cookies are so amazing I brought them to ALA Midwinter 2015 too. For these cookies, I am like one of those annoying food blog commenters who say, “I love these cookies! It’s a perfect recipe and I made 800 changes!” So just in case you make them and they don’t taste exactly like mine did, here’s a couple of notes: I only used half the listed amount of crystallized ginger because the first time I made this recipe that’s all I had in the house. They were still superb. I do want to try them once with the whole amount, though! I substituted cloves for the anise, again, because of what I had on hand, but I liked the result so much I did that again the next time too. I used white whole wheat flour, and regular cane sugar and plain old molasses instead of unsulphured. Oh, and I also used demerara sugar instead of turbinado, but those are pretty similar. <\/p>\n CALCON 2014<\/p>\n Orange Creamsicle Cookies from The Girl Who Ate Everything<\/a><\/p>\n If you have fond memories of Creamsicles you owe it to yourself to try these cookies! The flavors really do come across in great combination and I have trouble eating just a few. I make this recipe as is, except I always double it because it doesn’t make enough. <\/p>\n I brought another cookie but I can’t think of what it was! Anyone else remember? <\/p>\n MIDWINTER 2015<\/p>\n Bigger conference = more cookies. <\/p>\n Perfect Rice Krispie Treats from Cookies and Cups<\/a><\/p>\n I loved the tip to add extra mini marshmallows after you mix in the cereal; it really boosts the gooey factor. I also appreciated the reminder not to smoosh the gooey mixture into the pan too hard when you let it set, that way it stays softer and chewier. I did make 2 changes: I added a little vanilla (maybe 1\/2t or 1t) because I think it rounds out the flavor, and just for fun I swapped out about a quarter of the plain Rice Krispies for Fruity Pebbles. <\/p>\n Coconut Cranberry Chews from Sunset Magazine<\/a> in 2001. <\/p>\n This is a standby Christmas cookie in our house and it’s so decadent I couldn’t resist making more a month later for Midwinter. I make these as is, but I do take the time to roll each scoop of cookie dough into a tidy ball before putting them on the cookie sheet (rather than just dropping the dough from the spoon or scoop). When I looked for an online link to the recipe, I also found this story describing the original recipe<\/a>, before Sunset adapted it for publication. I haven’t made this version yet, but I probably will at some point! <\/p>\n Raisin Puffs <\/a><\/p>\n My mom has had this recipe clipped for a long time. When I Googled it I found it online, and that it was originally from Midwest Living Magazine. This is a sweet, soft cookie and if you are someone with no raisin issues you will love it! I get about 6 dozen when I use my smallest cookie scoop. I’ve also had good luck switching in white whole wheat flour for the regular–you just might need to add a tablespoon of water if you do. <\/p>\n So what should I bring to Annual? What are your favorite cookies?<\/em><\/p>\n","protected":false},"excerpt":{"rendered":" If April Fool’s Day drives you up the wall, here is one post that is 100% no tricks! I love to bake and for the last few conferences I’ve attended I have brought cookies with me to share with friends … Continue reading